Creamy basil quiche

Creamy basil quiche

Silken tofu takes the place of eggs in this aromatic, creamy quiche. Serve with a small side salad for a light lunch or supper.

Preparation time 10 minutes
Cooking time 45 minutes
Total preparation time 55 minutes
Serving number 8
Difficulty
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Ingredients

1 Unbaked pie crust (23cm/9")
3 tbsp BUITONI Pesto alla Genovese
175 g / 3/4 cup Sour cream
1 tbsp Basil leaf, fresh (chopped)
2 tbsp Cornstarch ((Cornflour))
300 g / 10 oz Silken tofu

Preparation steps

Pre-heat the oven to 190°C/375°F. Prick the base of the pastry crust several times with a fork. Line with baking parchment or foil. Fill with baking beans or rice. Bake in the pre-heated oven for 15 minutes.

After 15 minutes remove the baking beans/rice and paper/foil and then return the pie crust to the oven for a further 5 minutes. This process is called baking blind and gives a crisper crust than baking directly with the filling.

Whilst the pie crust is baking whisk together the BUITONI Pesto, silken tofu, sour cream and cornstarch until smooth. Then stir in the chopped basil leaf. You can also put all the ingredients in a blender or food processor and whiz together for a really smooth result.

When the pie crust has baked remove from the oven and pour the basil tofu filling into the hot crust. Reduce the oven temperature to 170°C/325°F return the filled pie to the oven and bake for a further 20-25 minutes or until light brown and set.
Remove from the oven and allow to cool completely before serving.

Nutritional values per serving

Carbohydrate, total (g) 19.00
Energy (Kcal) 257.00
Protein (g) 4.60
Fats, total (g) 18.00
Energy (Kj) 1077.00