Quiche with peas, feta & tofu

Cut the tofu block into thin slices, about the thickness of bacon, then crumble into small pieces. The smaller the pieces, the crispier the tofu will be. Prepare the Tofu marinating, add the pieces, and let marinate for 2 hours (or 24 hours for more flavor), or simply 20 minutes at room temperature.

Cook the tofu in a non-stick skillet with oil for about 6 minutes, or until golden, making sure to flip the pieces. Set aside.

In a non-stick skillet, sweat the onion for 3 minutes with a drizzle of olive oil. Set aside.

In a bowl, whisk the eggs. Add the Swiss chard, peas, tofu and grated cheese. Season with salt and pepper.

In an ovenproof dish, lay out the pastry and prick it with a fork to prevent it from puffing up during baking. Brush the bottom with pesto. Spread the egg mixture and top with the feta.

Bake at 350°F for about 30–40 minutes, or until the quiche is golden.

Serve hot!