Be Easy Morning Quiche (Tofu and Egg Recipes!)

How do you start your mornings? Are you cooking for more than one of you? Roommates? Partner? Children? These recipes are great for early mornings and make 6 servings, making meal prep quick and easy for you, your roommates, or your families! I use both egg and tofu recipes. Why? I like to mix up my protein sources every day, and I rotate in different foods because all foods are unique (like you) and provide the body with different nutrients. Try 1 (or both) of these recipes and let me know what you think. You will be surprised at how EASY they are! Like most of my recipes, these quiche are gluten-free, vegetarian friendly, and can be made to accommodate plant-based lifestyles.

INGREDIENTS (EGG)

- 4 large eggs (I use duck eggs, but you can also use for free-range chicken eggs)

- 3/4 cup non-dairy milk (I suggest either soy, rice, or almond because they are all pretty bland in taste and won't alter the flavour like coconut milk would) OR 1 cup organic cow's milk OR 1 cup organic goat's milk

- 1/8 tsp sea salt (to taste)

- 1/4 tsp pf black pepper (to taste)

- 1 cup shredded mozzarella (optional)

- Filling (see suggestions below)

INGREDIENTS (TOFU)

- 1 package of soft organic tofu

- 1.25 cup non-dairy milk (I suggest either soy, rice, or almond because they are all pretty bland in taste and won't alter the flavour like coconut milk would) OR 1 cup organic cow's milk OR 1 cup organic goat's milk

- 1/8 tsp sea salt (to taste)

- 1/4 tsp pf black pepper (to taste)

- 1 cup shredded mozzarella (optional)

- Filling (see suggestions below)

FILLING SUGGESTIONS

- 1 small organic yellow potato, chopped + 1 small onion, chopped + 1 zucchini, chopped

- 1 cup broccoli, chopped + 1/4 cup sun-dried tomato, chopped + 1 small onion, chopped

- 1/2 cup mushrooms, chopped + 1 cup spinach, shredded or chopped as best you can

- Create your own!

INSTRUCTIONS

1. Preheat oven to 375 F.

2. In a large mixing bowl, scramble eggs with your choice of milk. Add salt and pepper to taste. If you are using tofu instead, mix tofu with milk. Use a hand blender to blend it smooth. If you don't have a hand blender, use a masher and mash it as best as you can. Add salt and pepper to taste.

3. Chop up your vegetable mixture and place all are vegetables in separate bowl together. Mix vegetable medley well (to get a nice mix for your quiche).

4. Grate your mozzarella cheese (if you decide to use it) and set aside.

5. Pour egg OR tofu mixture in lightly greased muffin tray, about 2/3 of the way. Tofu won't be as watery as the egg mixture. This is OK!

6. Begin to scoop in vegetables to your already poured mixture in the muffin tin. It is easier to add the vegetable mix after in order to distribute it evenly. Use a spoon or fork to make sure your mixture is covered in egg or tofu when in the tray.

7. Top with mozzarella cheese and bake in the oven for 30 minutes or until cooked through.

8. Serve and enjoy! Each recipe makes 6 servings (12 quiches total).

NOTE: This recipe lasts in the fridge for up to 4 days. Reheat in the oven at 325 for 5-10 minutes in the morning for a quick bite to eat! You an also freeze these quiche and save them for a later time!

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