Mushroom, Asparagus, and Tofu Quiches

Name: Mushroom, Asparagus, and Tofu Quiches
Prep time: 20 min
Yield: 6
Ingredients: 1 12.3 ounce package light firm silken-style tofu (fresh bean curd); 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs; 3 ounces cheddar-flavored soy cheese, finely shredded (3/4 cup); 2 tablespoons snipped fresh basil; 1/4 teaspoon ground black pepper; 1/8 teaspoon salt; 2 teaspoons olive oil; 1 1/2 cups sliced fresh assorted mushrooms (such as cremini, stemmed shiitake, morel, and/or button); 12 ounces fresh asparagus spears, trimmed and cut into 1-inch-long pieces; 1/4 cup finely chopped shallots

Mushroom, Asparagus, and Tofu Quiches was pinched from <a href="http://www.recipe.com/mushroom-asparagus-and-tofu-quiches-1/" target="_blank">www.recipe.com.</a>

"Tofu and soy cheese boost the protein in these mini vegetable-and-egg casseroles. Serve them for brunch or a weekend breakfast...."

INGREDIENTS

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1 12.3 ounce package light firm silken-style tofu (fresh bean curd)

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1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs

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3 ounces cheddar-flavored soy cheese, finely shredded (3/4 cup)

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2 tablespoons snipped fresh basil

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1/4 teaspoon ground black pepper

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1/8 teaspoon salt

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2 teaspoons olive oil

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1 1/2 cups sliced fresh assorted mushrooms (such as cremini, stemmed shiitake, morel, and/or button)

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12 ounces fresh asparagus spears, trimmed and cut into 1-inch-long pieces

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1/4 cup finely chopped shallots

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