Portabella Broccoli Quiche With Tempeh Recipes

PORTOBELLO AND BROCCOLI QUICHE WITH TEMPEH

Steps:

• Combine tempeh and teriyaki sauce in a shallow dish and set aside to marinade for 30 minutes.
• Heat canola oil in a large skillet over medium heat.
• Add tempeh and cook until golden brown, about 8 minutes.
• Transfer to a bowl and set aside.
• Preheat the oven to 375°F.
• Heat olive oil in a large skillet over medium high heat.
• Add onion, mushrooms, broccoli and basil, and cook until just softened, about 7 minutes.
• Transfer onion mixture to bowl with tempeh and set aside.
• Whisk eggs, yogurt and soy milk together in a medium bowl, then add to tempeh mixture.
• Season with salt and pepper and pour into pie shell.
• Top with cheese and arrange peppers over the top.
• Bake until set, about 45 minutes. Set aside to cool for about 10 minutes, then slice and serve.

PORTABELLA MUSHROOM QUICHE

Steps:

• Saute mushrooms in hot butter until they are crisp and browned, then stir in garlic and stir fry for 2 minutes; stir in the tomatoes and set aside.
• Now, make pastry: Mix flour and salt in bowl, then cut in butter and shortening with a pastry cutter until crumbly.
• Add milk, one tablespoon at a time; mix lightly until all is moistened; add more milk if necessary.
• Gather in a ball and roll out between 2 sheets of wax paper, peel off one sheet, place pastry onto 8 or 9-inch pie plate and peel off 2nd sheet; fit nicely into shell and crimp edges; paint edges with small amount of unbeaten egg white.
• Or, if you don't want to make pastry, use a prepared crust and paint edges as above.
• Now make custard: Beat together the whipping cream, egg yolks and spices; stir in basil.
• Now fill unbaked pie shell with mushroom mix, then pour custard over.
• Bake in a preheated 375F oven for 40 to 45 minutes, until custard is set and deeply browned.
• Let set 5 minutes before cutting.

EASY BROCCOLI QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch deep-dish pie pan with crust.
• Melt 2 tablespoons butter in a large saucepan over medium-low heat. Add onion, garlic, and broccoli. Cook slowly, stirring occasionally, until vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
• Combine eggs and milk. Season with salt and pepper. Stir in remaining 1 tablespoon melted butter. Pour egg mixture over vegetables and cheese.
• Bake in preheated oven until center has set, 30 to 50 minutes.

BROCCOLI AND CHEDDAR QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Place pie crust into a 9-inch deep pie dish and prick crust all over with a fork; brush with oil. Place crust onto prepared baking sheet.
• Bake crust in the preheated oven for 8 minutes.
• Place broccoli into a bowl and microwave on high until broccoli is bright green and slightly tender, about 4 minutes. Whisk eggs, milk, Dijon mustard, oregano, salt, pepper, and thyme in a bowl; stir broccoli into egg mixture. Pour mixture into crust and sprinkle quiche with Cheddar and Parmesan cheeses. Place pie dish on the baking sheet.
• Bake until a knife inserted into the middle of the quiche comes out clean, about 40 minutes. Let stand 10 minutes before cutting.

PORTABELLA BROCCOLI QUICHE WITH TEMPEH

Steps:

• Marinate the tempeh in mushroom or teriyaki sauce for 1/2 hour.
• Saute in oil until browned.
• Set aside.
• Preheat oven to 375°F.
• Saute the onion, mushrooms, and broccoli in olive oil for 7 minutes with salt and pepper.
• Add this to the tempeh.
• In a separate bowl, whip together the eggs with the yogurt and soymilk.
• Add the tempeh veggie mixture, seasoning with salt, if desired.
• Pour into pie shell.
• Top with grated cheese.
• Lay the red pepper rings over the top and bake for 45 minutes.
• Allow this to cool for about 10 minutes before slicing.