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Portabella Broccoli Quiche With Tempeh

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brunch low carb nut free vegetarian mothers' day lunch french
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1/2 cup plain soymilk

salt , to taste, if desired

4 ounces garden veggie tempeh , cut into bite-size squares

1 cup broccoli floret , coarsely chopped

1/2 cup yogurt or soy yogurt

1 tablespoon extra virgin olive oil

1/2 teaspoon basil

2 tablespoons shiitake mushroom sauce or teriyaki sauce

1 1/2 cups portabella mushrooms , chopped

1/2 cup grated white cheese, such as provolone, swiss or soy cheese

1/2 yellow onion , chopped

1 pinch salt

fresh ground black pepper , to taste

1 (9 inch) unbaked pie shells

2 teaspoons canola oil

4 eggs

3 thinly sliced red peppers, rings

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