Portabella Broccoli Quiche With Tempeh

Total Time: 1 hr 30 mins Preparation Time: 40 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 4 ounces garden veggie tempeh, cut into bite-size squares
• 2 tablespoons shiitake mushroom sauce or 2 tablespoons teriyaki sauce
• 2 teaspoons canola oil
• 1/2 yellow onion, chopped
• 1 1/2 cups portabella mushrooms, chopped
• 1 cup broccoli floret, coarsely chopped
• 1/2 teaspoon basil
• 1 tablespoon extra virgin olive oil
• 1 pinch salt
• fresh ground black pepper, to taste
• 4 eggs
• 1/2 cup yogurt or 1/2 cup soy yogurt
• 1/2 cup plain soymilk
• salt, to taste, if desired
• 1 (9 inch) unbaked pie shells
• 1/2 cup grated cheese, such as provolone, swiss or 1/2 cup soy cheese
• 3 thinly sliced red peppers, rings

Recipe

• 1 marinate the tempeh in mushroom or teriyaki sauce for 1/2 hour.
• 2 saute in oil until browned.
• 3 set aside.
• 4 preheat oven to 375°f.
• 5 saute the onion, mushrooms, and broccoli in olive oil for 7 minutes with salt and pepper.
• 6 add this to the tempeh.
• 7 in a separate bowl, whip together the eggs with the yogurt and soymilk.
• 8 add the tempeh veggie mixture, seasoning with salt, if desired.
• 9 pour into pie shell.
• 10 top with grated cheese.
• 11 lay the red pepper rings over the top and bake for 45 minutes.
• 12 allow this to cool for about 10 minutes before slicing.