If you’ve never made a tofu quiche, it’s time. Dana Shultz, author ofMinimalist Baker’s Everyday Cooking, developed this gluten-free, eggless version that’s light in texture, loaded with protein, and gets tons of flavor from garlic and asparagus. Keep it seasonal with whatever vegetables you have on hand, and use up your leftovers. The tofu, hummus, and yeast mixture creates an egg-like filling that’s just as satisfying as the real thing. This quiche—delicious served hot or at room temperature—is the perfect excuse to throw a brunch party or plan a Sunday funday picnic. Is it the weekend yet?Rustic Garlic and Asparagus Tofu QuicheIngredientsNotes:Schultz often uses Bob’s Red Mill Gluten Free 1:1 Baking Blend in her pie crusts, as she loves its finely-milled texture.Be sure to use silken tofu for best results.Reprinted from Minimalist Baker’s Everyday Cooking by arrangement with Avery, a member of Penguin Group (USA) LLC, a Penguin Random House Company.