Tofu and mushroom quiche
Make an easy starter, economic and with only 285Kcal per person! Preparation in just 20 minutes and 40 minutes cooking.
1. Wash the mushrooms and chop them into large strips. Place the mushrooms in the saucepan and heat it with its lid on until the water comes out. Drain.
2. Cut the tofu into cubes. Wash and dry the cherry tomatoes. Preheat the oven at th. 7 ‑ 210°C. Roll out the dough and prick with a fork. Line parchment paper over the tart pan.
3. Arrange the mushrooms, tofu and cherry tomatoes at the base on the tart shell.
4. Beat the eggs with the whipping cream. Add salt and pepper. Pour the mixture onto the mushrooms and tofu.
5. Bake for 30 minutes on a grill placed on the last level of the oven. Serve hot.
Our coking tip: You can replace whipping cream with special cooking soy cream. Serve with a salad on the side.
