I'm just going to start with the crazy part of this recipe. It's made with tofu. I skipped the million cups of heavy cream for silken tofu. Here's the thing though! I'm totally and definitely the wife to say "hmm..this actually kind of tastes like tofu dear and I'm so sorry but I used all the eggs for this recipe because I thought it might taste good and not actually healthy-gross (you KNOW that flavor) but now that theres no more eggs this is all we have for 2 days but you've married me and now your stuck. You know, unless you want to go to flying biscuit?". Because I have totally and definitely made recipes like that before.
This is not one of them. This tasted good. Like so good. Like I literally forgot that it had tofu in it until I was telling someone about it and thought "what was special about it again?". Yes, the tofu.
The key was that I blended the eggs with the tofu in the food processor. Which could also be done in a blender. This made them thick and creamy and yum. The other key was that I used strong flavors. Hubs and love caramelized onions. So there you have it. The last key? I didn't chinch on the cheese. Is this a real word? Do you use the word "chinch" when you really mean was "skimp". Just wondering. Either way, I used the full and generous amount of cheddar cheese. I mean, since I was subbing tofu for cream I could've probably used 4x the cheese and still been healthy, right?
I definitely took my favorite shortcut here and used the store bought frozen crust already in the aluminum pan for this one. Why is it that I love making biscuits and cakes and pizza dough from scratch but not pie dough? Who knows. I think 60% of it is not having to worry about cleaning a pie pan, though.
New Favorite Quiche
1 pie dough (or make your fave recipe)
5 small eggs or 4 large
1/2 package of silken tofu
1/2tsp mustard powder
1 1/2c cheddar cheese (I used half traditional and half white)
1/3c your favorite breakfast meat (we used smoked sausage), chopped small
1/2 yellow onion
pinch of salt&pepper, to taste
1. Preheat oven to 400F
2. Caramelize onions in pan, cooking at about medium-high heat for 10-15 mins (adding water if they start to stick too much)
3. If you're using raw breakfast sausage (or bacon!), cook that as well! Otherwise, skip this step and just chop up your sausage
4. Set both aside to cool
5. Blend eggs, tofu, and mustard powder in food processor or blender until smooth
6. Grate your cheese
6. Mix egg mixture, cooled sausage, onions, and cheese together and pour into prepared pie crust
7. Cover loosely with foil and bake 30-35 mins, then remove foil and bake 10-15 minutes longer, until top is golden and center doesn't jiggle loosely. It might be a tad jiggly, but definitely shouldn't look raw. Check the middle with a knife if you need to.
8. Let cool on a wire rack about 10 minutes, which allows it to set for cutting!
9. Dig in!
I'm serious. You're going to forget there's even tofu in here.