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    You are in: Home / Recipes / Portabella Broccoli Quiche With Tempeh Recipe
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    Portabella Broccoli Quiche With Tempeh

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    40 mins

    50 mins

    Tish's Note:

    Posted in response to request. I've had it for awhile but haven't tried it yet.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Marinate the tempeh in mushroom or teriyaki sauce for 1/2 hour.
    2. 2
      Saute in oil until browned.
    3. 3
      Set aside.
    4. 4
      Preheat oven to 375°F.
    5. 5
      Saute the onion, mushrooms, and broccoli in olive oil for 7 minutes with salt and pepper.
    6. 6
      Add this to the tempeh.
    7. 7
      In a separate bowl, whip together the eggs with the yogurt and soymilk.
    8. 8
      Add the tempeh veggie mixture, seasoning with salt, if desired.
    9. 9
      Pour into pie shell.
    10. 10
      Top with grated cheese.
    11. 11
      Lay the red pepper rings over the top and bake for 45 minutes.
    12. 12
      Allow this to cool for about 10 minutes before slicing.

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    Ratings & Reviews:

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    Nutritional Facts for Portabella Broccoli Quiche With Tempeh

    Serving Size: 1 (231 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 321.5
     
    Calories from Fat 183
    57%
    Total Fat 20.3 g
    31%
    Saturated Fat 4.8 g
    24%
    Cholesterol 143.6 mg
    47%
    Sodium 256.6 mg
    10%
    Total Carbohydrate 23.8 g
    7%
    Dietary Fiber 3.0 g
    12%
    Sugars 4.6 g
    18%
    Protein 12.7 g
    25%

    The following items or measurements are not included:

    shiitake mushroom sauce

    white cheese

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