Recipe: <!-- -->Portobello and Broccoli Quiche with Tempeh<!-- --> | Whole Foods Market

Ingredients

• 4 ounces tempeh, cut into bite-size pieces
• 2 tablespoons teriyaki sauce or shiitake mushroom sauce
• 2 teaspoons canola oil
• 1 tablespoon extra-virgin olive oil
• 1/2 yellow onion, chopped
• 1 large portobello mushroom cap, chopped
• 1 cup coarsely chopped broccoli florets
• 1/2 teaspoon chopped fresh basil
• 1/2 teaspoon fine sea salt
• 4 eggs
• 1/2 cup yogurt or soy yogurt
• 1/2 cup plain soy milk
• 1 unbaked 9-inch pie shell
• 1/2 cup grated cheese (such as provolone, Swiss, or soy cheese)
• 3 thinly sliced red pepper rings
• 1/4 teaspoon ground black pepper