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1
Preheat the oven to 200C.
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2
Let the frozen pie crust thaw to room temperature.
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3
Wrap the tofu in paper towels and place a light weight on top to squeeze out the moisture.
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4
Spread out the pie sheet into the pie dish, cover with a sheet of parchment paper and place the pie weights on top.
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5
Bake the crust for about 10 minutes in the 200C oven.
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6
While the crust is baking, cut all of the filling ingredients into 1cm sized pieces and lightly saute.
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7
If that's too much work, you don't have to saute them!
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8
Put the drained tofu into a bowl and use a whisk to mix it until smooth.
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9
Add the egg mixture and remaining ingredients into the bowl and stir.
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10
Pour the mixture into the baked pie crust until about 2/3 filled, and smooth it out.
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11
Don't put in the filling ingredients first!
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12
Place the filling ingredients on top of the egg mixture.
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13
(In the picture, I used 1/2 onion, 1 small eggplant, 1/2 zucchini, and 2 slices of bacon.
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14
1 slice of quiche = 100 calories.)
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15
Cover with the remaining egg mixture and flatten it out.
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16
Drop the quiche 2 or 3 times from a distance of about 10 cm to release the air pockets.
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17
Bake for 20-25 minutes in the 200C oven and enjoy!
