Tofu Quiche

Name: Tofu Quiche
Ingredients: 2 sheets Commercial puff pastry; 1 Whole egg; 1 Egg yolk; 100 grams Silken tofu; 50 ml Low-fat whipped cream; 40 ml Milk; 1 an appropriate amount Boiled spinach; 2 slice Sliced bacon; 1/4 Onion; 40 to 60 grams Cheese; 1 pinch Salt; 1 pinch Pepper; 1/2 tsp Bouillon granules; 1 an appropriate amount Vegetable oil

14 ingredients

16 steps

Ingredients

2 sheets Commercial puff pastry
1 Whole egg
1 Egg yolk
100 grams Silken tofu
50 ml Low-fat whipped cream
40 ml Milk
1 an appropriate amount Boiled spinach
2 slice Sliced bacon
1/4 Onion
40 to 60 grams Cheese
1 pinch Salt
1 pinch Pepper
1/2 tsp Bouillon granules
1 an appropriate amount Vegetable oil

Directions

1

Defrost the pie sheets at room temperature.
2

Prep the ingredients.
3

Slice the onion, and cut the bacon into 1 cm pieces.
4

Coat the bottom of a frying pan with vegetable oil, saute the bacon and onion and season with salt and pepper.
5

Make it a bit on the salty side.
6

Pre-heat the oven to 190C.
7

Mix the whole egg, egg yolk and tofu together.
8

Add the milk and low-fat whipped cream and mix.
9

Add the sauteed bacon and onion.
10

Add the spinach and the finely julienned cheese.
11

Add the bouillon.
12

Dust a quiche pan with flour.
13

Lay the 2 pie sheets so that they overlap about 1 cm and roll out a bit, then put the combined sheets on top of the pan.
14

It looks like this just by pressing the pie sheet into the pan with your fingers.
15

Pour in the mixture from Step 7.
16

Lower the oven temperature to 180C and bake for 20 minutes, then lower to 170C and bake for an additional 10 minutes.