Broccoli and tofu quiche

Wow! I just realized that this is my 51st post.....yay! It's taken me a long time to get here (I attribute it to all the changes in my life in the past 6 months).....but I really really really hope to reach the 100 mark much sooner! I feel like such an amateur in this big virtual food blogging world...with a lot of learning to do and a long way to go!

                        

To make one 10-12 inch pie crust -

For the crust:

1 1/2 cups flour

50 gms butter, cut into 1/2 inch cubes and chilled

1/2 tsp salt

1/2 tsp sugar

3-4 tbsps cold water

For the filling:

200 gms tofu

80 ml milk

1 cup broccoli (small florets or big ones halved)

2 cloves garlic, minced

1/2 cup chives, chopped

1 small onion, chopped

2 tbsps olive oil

1/2 cup grated cheddar/emmental cheese

salt

pepper

In a bowl, mix together the flour, salt and sugar. Rub in the cubes of butter until you get a coarse  and crumbly mixture. Altervatively, you could also use a fork to press the butter into the flour. Use water (bit by bit) until the dough comes together. Shape into a ball and press flat. Roll out the dough on a lightly floured surface until you get the desired size and thickness. Place in a pie-dish, press the edges down and wrap with cling-film. Keep refrigerated while you make the filling.

Pre-heat the oven at 240 degrees C. 

 

Heat the oil in a big non-stick pan. Fry the garlic and onion until they start turning brown.  Meanwhile, par-boil the broccoli for 3-4 minutes. You want it to be firm since it will be cooked a bit more while baking. Add the broccoli to the pan. In a blender, puree the tofu, milk, salt and pepper. Add the chives and the tofu mixture to the broccoli and onion. Mix well. 

Get the pie crust out of the refrigerator and spread the broccoli and tofu filling evenly in it. Top with grated cheese. Turn down the oven to 200 and bake for 30-40 mins until the pie edges start to brown.