Last week, I made sweet pumpkin tart
Today I made Pumpkin and Tofu Quiche.
I made it healthy. I use vegetable oil to make crust instead of butter.
I add milk, cream, egg and tofu into the food processor, combine together.
Seasoning with salt, paper and Miso, Peanut butter.
Tofu and miso, peanut butter make it mild flavor.
Crispy crust and mild tofu and egg filling, cheese on top.
I decorated with asparagus. Orange and green, yellow, nice color.
Pumpkin and Tofu Quiche (20cm Quiche tin)
110g Plain flour
40g Wholemeal flour
Pinch of Salt
1 Egg (beaten)
50g Vegetable oil
100g Pumpkin (cut into dice, cooked)
Asparagus (cut, cooked)
60g Grated cheese
200g Tofu (firm type)
1. Make crust.
Combine plain four and wholemeal flour, salt.
In a large bowl, beat egg and oil well. When it combined well, add mixture of flour, mix with your finger. Turn the dough onto floured counter and gather into one.
Cover with plastic wrap, and place it into the fridge for 30 - 60 minutes before using.
2. Meanwhile apply oil onto the tin. Preheat oven at 190℃.
On a lightly floured surface, roll out the dough bigger than the tin.
3. With care, transfer and cover dough onto the tin. Fit it with the tin, and cut off the edge with a knife.
Prick the crust with a fork a few times.
Bake it at 180℃ for 15minutes.
Cool it down on the wired rack.
In the foodprocessor or mixer, add eggs, milk, cream and tofu. mix together till they combined well and smooth.
Place cooked pumpkin and asparagus into the crust.
5. Bake it for 30 - 40 minutes at 180℃ till it becomes golden brown.
6. Cool it down on the wired rack.
I baked left over egg batter with cups. It is quit nice even without pastry.