Prep 10 mins Cook 50 mins Makes Serves 2 Source Fooddaily.com.au
Preheat oven to 200°C and lightly grease four small quiche dishes.
Place pumpkin, onion and garlic on a baking paper-lined baking tray, sprinkle over half of the olive oil, season with salt and pepper and scatter over 2 tsp rosemary. Bake for 15 minutes or until starting to turn golden.
Add silverbeet stems and cook for 5 minutes, then add silverbeet leaves and cook for another 5 minutes.
Reduce oven to 180°C. Remove garlic from baking tray and squeeze roasted garlic out of skin. Combine with crumbled tofu, vinegar, 2 tsp rosemary, sambal oelek and 2 tbs of lemon juice in a blender and whizz until smooth. Season with salt and pepper.
Roughly chop roasted onion, then divide between four dishes with pumpkin and silverbeet. Pour over tofu mixture.
Top with pine nuts and bake for 25-30 minutes or until set and golden.
Toss lettuce and tomato with remaining olive oil and lemon juice and serve with quiche.
Dietary Fibre 16.1g
Sat Fat 4g