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mrsfox13@aol.comTofu Quiche with Spinach and BroccoliIngredients (use vegan versions): 1 sheet of ready made pie crust-pre cook for 12 minutes (check ing.)
1 medium onion, finely chopped
2 cloves minced garlic
1 lb. (your choice) broccoli or spinach, cooked to just done
1 lb firm tofu, drained
1/2 cup soy milk
2 tablespoons vegan soy parmesan cheese
1/4 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground red pepper
Directions:Cook your veggie of choice until just soft. Cook onion and garlic until golden, and add veggie and heat through. In blender, puree tofu, soymilk, mustard, salt, nutmeg, pepper, and soy cheese, until smooth. Pour into large bowl and add the onion and veggie mixture. Combine well. Pour into pre-cooked pie shell, and bake at 400 degrees Fahrenheit for 35-40 minutes or until quiche is set. Allow to sit for 5 minutes before cutting.
Makes: 6 servings, Preparation time: 20 minutes, Cooking time: 35 minutes
I make this with both spinach and broccoli, and I omit the dijon mustard. It still comes out wonderful. It is one of the best quiches I have eaten! It is also one of the easiest to make!
Archived comment by: janelle
I made this quiche this morning with broccoli. It was great. I used 4 cloves of garlic and added dry parsley and salt and pepper to the tofu mixture. I didn't have the soy parm. but it turned out okay without it. I think I might brush the top with a little olive oil about halfway through next time to brown it a little more. All in all a good recipe. Definitely worth trying.
Archived comment by: cristy
I tried Christys version, with the extra garlic, and it came out really good. I did brush it with a little olive oil, towards the end of baking, and it looks fantastic! It is such and easy recipe to make. People have no idea that it is made with tofu, and not eggs. I even fooled my mother-in-law...
Archived comment by: janelle
This spinach quiche has become a regular in our home. Its wonderful! I make it by including Christys additions of 4 cloves garlic (or 1/2 tsp. garlic powder), 1 Tbs. dried parsley, and black pepper to taste. I also slightly reduce the salt and red pepper amounts, and add 1 Tbs. nutritional yeast to the tofu. I have tried both the spinach and broccoli options, but the spinach quiche turned out better. Thanks for the great recipe!
Archived comment by: susan
I tried this recipe last night and it turned out so well, I added a dash of sage and omited the mustard, maybe four cloves of garlic is a little much, but overall it was very delicious. I'm looking forward to trying it again, and I'm sharing it with my family. Thank you!
Archived comment by: denise
This quiche is delicious & VERY fast & easy to make! I made 2 for a brunch that I hosted & everyone loved it! Most of them were not vegetarian & were surprised when I told them that the quiche was a Vegan dish. This is a great sample dish for someone who has never tried a Vegan dish.
Archived comment by: siouxzy7
This is a great quiche, and one way I like to make it is with a rice crust. Combine in a bowl: 1 1/2 cups cooked rice, 2 Tbs. soy margarine, 2 Tbs. finely chopped onion, 1/4 tsp. basil, and 1 1/2 tsp. Ener-G Ener-G Egg Replacer mixed with 2 Tbs. water. Press this mixture into a greased 9-inch pie plate, and bake at 425 degrees (F) until firm. Then fill with quiche mixture, and follow cooking directions in the recipe.
Archived comment by: zucchiniSister
it needs more salt I dunno I think its kind of gross real quiche is a lot better
Archived comment by: gillianNW3
I used asparagus instead of spinach or broccoli; substituted 3/4 tsp. turmeric and 1/4 tsp. black pepper for the mustard and red pepper; omitted the soy cheese; and added an extra clove of garlic. I also brushe'd olive oil on the top halfway through the cooking process as suggested by Christy. It turned out beautifully--even the pickier eaters in my family liked it.
Archived comment by: jain
I made this and it tasted great! I used fresh spinach and mushrooms. I also added some Fantastic Foods Tofu Scrambler mix to the tofu mixture. I had to sub in hot sauce for the ground red pepper, and that worked fine. One question for everyone who's made this...what was the texture of your finishe'd quiche? I ask because mine seemed a little soft. I may drain the tofu better next time or use less soymilk. I don't know that I ever had regular quiche, so I don't have anything to compare to. The taste of the finishe'd quiche, though, was awesome!
Archived comment by: willwolf
Willwolf- I made it using extra firm tofu, and it was wasn't too soft. I am notoriously bad at measuring ingredients, so I have no idea how much soy milk I used. I make tofu cheesecake all the time, so I just added a similar amount of soymilk; until it was still slightly thick, but pourable. This dish is actually better, IMHO, when it is just warm, not hot, because you can really taste all the flavors, then. Very good, and doesn't leave you feeling hungry an hour later, either.
Archived comment by: oryzias
OK, I made this again. I drained the firm tofu extremely well. This made the texture much firmer than the first time I made this. Definitely give this a try--it tastes great. Also, you can add just about any spice that you like to the tofu mixture. The first time I made this I added some Fantastic Foods Tofu Scrambler mix, but the second time I just followed the recipe. Both were very good.
Archived comment by: willwolf
where do you get soy parmesan? what brand? all the brands of soy cheese i have seen either taste horrible or have casein. i might do jains method of no parm. but i would really like to try it as written first. also would you suggest any side dishes to eat with this?
Archived comment by: emilykjl
Thanks for the recipe - I made one w/ broccoli and one w/ spinach yesterday for an Easter brunch. I did use the mustard, and added a bit of nutritional yeast and herbamare, but I ommitted the garlic. As suggested - brushing the top w/ olive oil does make it brown nicely. And it was really good! I served it to my parents etc. who are all non-veg (my house, my food!) and they were really surprised that there weren't any eggs in it. But this morning the leftovers were a little dry and crumbly. It seems this quiche is best while it is still warm out of the oven.
Archived comment by: camcmlxxix
This was darned good! I chose this recipe cuz I've been drooling over the Quiche Laverne recipe in The Uncheese Cookbook & I miss quiche. The potato crust in the Uncheese cookbook sounded so good I decided to make it. Good choice! It was delicious! You may as well make a foil collar from the beginning to place around the edge of the crust.
Then I made the filling in this recipe. I followed it to the letter except I added chopped mushrooms to the sautéing onions. When I had blended the tofu mixture with the onions/shrooms & spinach, I folded in some fresh diced tomato & sliced olives. I had about 1/2 a cup too much filling for my crust. The Vitamix makes such a smooth mixture! Oh, and I added some chipotle pepper to the tofu mix. It was Cinco de Mayo, after all! Oh & I followed the advice of brushing the top with olive oil about 1/2 way through the cooking. It was very good. Next time I'd add more soy parm -- 1/3 to 1/2 of a cup I think. Also, for the trouble of all the veggie chopping & tofu mixing, I’d make TWO quiches at a time.
Archived comment by: lezly
Before I turned vegan I never liked any quiche but I love this one!I didn't put in parmesan cheese and it was still great.
Archived comment by: holihola
I bet the author of this recipe is getting tired of hearing all the variations we made, but I'll say it anyway. I used spinach, removed the excess water by squeasing it between paper towels. Instead of soy parmesan, I used plain old nutrional yeast. Instead of red pepper flakes, I used herbes de provence. This was a good meal and had lovely appearance.
Archived comment by: fieldviolet
I was terrified that this was going to turn out sloppy, but the texture is perfect! I added some mushrooms and used ZucchiniSisters rice crust (see above). Delicious!
Archived comment by: justFred
Hey for those of you who add mushrooms, do you saute them before hand, or just chuck the raw mushrooms into the quiche? (also, has anyone tried adding fake bacon to this?)
Archived comment by: katica
Okay I made this today, and I added sliced button mushrooms and chopped green bell pepper (I sauted them with the onions and garlic), and instead of soy parmasan I used nutritional yeast. I also added some parsley to this, and a bit of turmeric for colour. It still tasted like it was missing something, though. Next time I make this, I'm going to add chopped faux bacon or faux ham, and a shredded melty soycheese (like that tofutti cheddar stuff).
Archived comment by: katica
this was so good, i took it to a little dinner party and everyone loved it. i can't wait to experiment more with it, maybe with some rosemary next time. i made a shroom/broccoli/spinach combo, and added a little turmeric to the whizzed mixture b/c it didn't look eggy enough to me. i think it also could've used some black pepper. and im excited to try the rice crust mentioned above. i have never really liked the traditional egg quiche, but this stuff rocks! i rate it 5 stars - well be making this one for a long time!
Archived comment by: moonshinecaroline
The flavor on this is great but the texture is too blah. I am wondering about doing 3/4 of the tofu in the blender as the recipe says but taking the remainder and just crumbling it and then of course stirring it all together before putting in the pie crust... Has anyone tried this?
Archived comment by: rocklizard
I made this with layers of Phylo dough instead of crust..I don't know how truly quiche like it was, but it was delicious. The Phylo makes it light and flakey. I also added some mushrooms to the garlic/onion saute. I think it enhances the egg-like effect....YUM!
Archived comment by: rat007
