Breakfast Quiche with Salmon and Tofu


8 large eggs
1/2 cup milk
3 slices rye bread, cut into 1/2-inch cubes
1 tablespoon extra-virgin olive oil
1 leek, chopped
6 ounces asparagus, cut into 1-inch lengths
1 teaspoon salt
4 ounces grated Gruyere or Emmental cheese
1 cup shredded naps cabbage
6 to 8 ounces smoked salmon, sliced

Caraway Tofu

1 (16-1/2-ounce) package silken firm tofu, cut up
2 teaspoons caraway seeds
2 teaspoons freshly grated lemon zest
1/3 cup freshly squeezed lemon juice
1/4 cup freshly squeezed orange juice
1 teaspoon salt
1 teaspoon freshly ground black pepper


  1. Put all of the Caraway Tofu ingredients in a food processor or blender. Process until smooth and set aside. The recipe makes 1-1/2 cup caraway tofu. Store any that you don’t use in the refrigerator for up to 3 days.
  2. Preheat the oven to 375°F.
  3. In a bowl, whisk the eggs until smooth. Add the milk and whisk thoroughly. Add the bread cubes and let soak for 2 to 3 minutes.
  4. In a large ovenproof nonstick skillet, heat the olive oil over medium-high heat. Add the leek and saute until the pieces begin to soften. Add the asparagus and saute for 1 minute. Season with the salt.
  5. Add the egg mixture to the leeks and asparagus in the skillet. Reduce the heat to medium and stir in the cheese and cabbage. Bake, uncovered, for 25 minutes or until set. Let rest for 5 minutes on a cooling rack.
  6. Slide the quiche onto a cutting board and cut into 4 or 6 pieces. Garnish each piece with 2 slices of fish and top with 2 tablespoons of Caraway Tofu.

Makes 4 to 6 servings.

Source: True Food