Tofu Quiche

Posted April 9th, 2010 in Food No Comments »

Try this tofu quiche if you are thinking to bake something savory.    It contains okara, which is a white/yellowish pulp that remain in the filter sack during tofu making process.  As this is considered as a “waste”, most of tofu shops can give it you for free, if you ask.  Although this is considered as a “waste” , it has been part of the traditional cuisines of some Asian countries includes Japan, and since 20th century it has been used in the vegetarian cuisine of Western nations as well.  Also, okara is very healthy food as it is low in fat, high in fibre, and also contains protein, calcium, iron and riboflavin.   The texture of this dish vaguely resembles polenta.  

Serves 6 (22 cm pie mold)

  • 6 eggs
  • 1.5cup okara
  • 1/4 cup soy milk
  • 3 rashes bacon, leaned
  • 1/2 cup Mozzarela cheese, shredded
  • 1/2 tsp salt
  • 1 shee ready-rolled frozen puffy pastry, thawed
  1. Preheat the oven to 200 ℃.  Line the pastry sheet on the mold.  Cut off any excess.  Using a folk, spike the bottom to make little holes.  Line aluminium foil over the pastry and spread pie stones (or uncooked rice).  Bake for 15 minutes, and remove the foil and stones, then bake another 10 minutes or until lightly golden.
  2. Beat eggs in a bowl, and mix with okara, soy milk, chopped bacon and half amount of cheese.  Season with salt.
  3. Pour the mixture into the pastry shell and sprinkle with the rest amount of cheese.  Bake for 20 minutes, or until the cheese melts and the top is golden.

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