Portobello and Broccoli Quiche with Tempeh

Hearty, comforting, and time-intensive, this vegetarian quiche will hit the spot with steaming hot tomato soup and a side salad.

4 oz Tempeh, cut into bite-size pieces
2 T Teriyaki Sauce
2 tsp Canola Oil
1 T Extra Virgin Olive Oil
1/2 Yellow Onion, choppwd
1 1/2 C Portobello Mushroom Caps, chopped
1 C Broccoli Florets, coarsely chopped
1/2 tsp Basil, chopped
Salt and Pepper to taste
4 Eggs
1/2 C Yogurt
1/2 C Plain Soy Milk
1 Unbaked 9″ Pie Shell
1/2 C Grated Cheese (such as provolone or Swiss)
1/2 Red Bell Pepper, seeded and thinly sliced

1. Marinate tempeh in teriyaki sauce for 30 minutes. Heat canola oil in a large skillet over medium heat. Add tempeh and cook until golden brown. Transfer to a bowl and set aside.
2. Preheat oven to 375 degrees F. Heat olive oil in a large skillet over medium high heat. Add onions, mushrooms, broccoli, basil and salt and pepper and cook until just softened, about 7 minutes. Transfer onion to mixture to bowl with tempeh and set aside.
3. Whisk eggs, yogurt and soy milk together in a medium bowl, and then add to tempeh mixture. Season with salt and pepper and pour into pie shell.
4. Top with cheese and arrange bell pepper over top. Bake for 45 minutes at 375 degrees F. Set aside and let cool for 10 minutes, then slice and serve.


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