Skillet Kale & Pinenut Quiche with Feta Cheese
Serves 6
INGREDIENTS
1 package (14 ounce) firm tofu, drained
1 Tablespoon olive oil
1 sweet onion, finely chopped
2 cloves garlic, minced
4 cups chopped kale
2 Tablespoons Dijon mustard
Salt/pepper
6 Tablespoons pinenuts
Olive oil, for brushing
6 Tablespoons crumbled feta cheese
DIRECTIONS
- Pre-heat oven to 350 degrees F.
- In food processor, puree tofu until smooth.
- Sauté oil, onion, garlic and kale until tender.
- Add kale mixture, Dijon, salt/pepper and pinenuts to tofu and pulse until combined.
- Brush an oven-safe skillet with oil and spoon in tofu mixture.
- Bake for 45 – 60 minutes until firm/set.
- Sprinkle with feta cheese and broil for 5 minutes until golden.
Let cool for 5 minutes before serving.
NOTE: Can also bake mixture in whole wheat pie crust.
Nutrition
Facts |
| Serv. size 1 cup (204g) |
| Servings 6 |
| Calories 213 |
Fat Cal. 136 |
| |
*Percent Daily Values (DV) are
based on a 2,000 calorie diet. |
|
| Amount/Serving |
% DV* |
Amount/Serving |
%DV* |
|
| Total Fat |
15g |
25% |
Total Carb. |
12g |
4% |
Sat. Fat |
3g |
15% |
Fiber |
2g |
8% |
Trans Fats |
0g |
|
Sugars |
3g |
|
| Cholest. |
8mg |
4% |
Protein |
11g |
|
| Sodium |
274mg |
10% |
|
|
|
|
| Vitamin A |
140% |
Vit. C |
95% |
Calcium |
40% |
Iron |
30% |
|
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