A Monster Tofu Quiche

Quiche Loraine - move over!
Munster Quiche Tofu
1 9-inch pie crust*
1 14-oz brick tofu, drained, and cut to ½-¾ inch dice
1 tsp onion powder
1 tsp garlic powder
6 eggs
1 tsp Dijon mustard
1 cup milk
½ tsp dried dill weed
1 tsp dried tarragon
¼ lb Munster cheese, grated, about 1 cup
4 green onions, sliced

Preheat oven to 425F. Lay the crust into a 9-inch pie plate. Meanwhile sauté the tofu in a large non-stick skillet in a bit of olive oil, over medium-high heat. Sprinkle with the onion and garlic powder as you stir fry, for about 10 minutes, until the tofu gets really browned and a bit crispy. Salt and pepper to taste.

Whisk in the eggs, mustard, milk, dill and tarragon together. Tip the tofu into the pie crust. Sprinkle the cheese evenly on top. Pour the eggs evenly on top of the tofu-cheese mixture. Top with the green onion.

Bake for 20 minutes. Reduce heat to 400 and cook another 30 minutes.






* for pie crust use half of this recipe: http://cuisineici.blogspot.com/2008/11/apple-pie.html.