Tofu Quiche with Spinach and Broccoli
1 pre-made pie crust
1 pound broccoli or spinach
1 medium onion, finely chopped
2 cloves garlic, minced
olive oil, as needed
1 pound firm tofu, drained
1/2 cup nondairy milk (I use soy)
1/4 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground red pepper
2 tablespoons vegan parmesan cheese
1. Preheat oven to temperature directed on crust package. Pre-cook crust for 12 minutes. Cook your veggie of choice until just soft.
2. Cook onion and garlic in olive oil until golden, and add veggie and heat through. In blender, puree tofu, milk, mustard, salt, nutmeg, pepper, and vegan cheese, until smooth.
3. Pour pureed mixture into large bowl, and add the onion and veggie mixture. Combine well.
4. 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.
SO HOW'D IT GO?
This recipe is wonderful . I made it tonight with my 16 year old cousin , not only was it easy but its delicious as well. I subbed Red onion for the white and only used Spinach . I also put a couple slices of Veg Cheddar cheese in. My sister who gags at the name "tofu" ate 2 pieces.
I made this again this weekend and used four tablespoons of cheese instead of two and omitted the mustard. It came out very good. :)
This is amazing. Perfect. Thank you :)
wow- i just made a quiche w/o eggs! how weird.
my changes:
2 tbs nutl. yeast instead of parm
1 big clove of garlic & a 1/2 tsp of garlic powder
1 tsp of onion powder instead of the onion
only added a tbsp of soymilk
used crushed red pepper flakes instead of ground (the food processor took care of them pretty well though)
i used both brocolli and spinach but didn't precook them... in my egg quiche making days i just threw them in the pie shell, poured in the egg and let the baking cook them up. this cooks them but leaves them a little firm & tender, plus it saves a step! this time of course though i mixed them up with the 'egg' mixture before putting them in the shell (i used the "best ever pie crust" recipe from this site)
let it bake for 45 minutes & it browned up nicely on top w/o any added stuff brushed on, and no runniness at all. I think when i reheat a piece i'll add a little fyh cheddar, but so far it is great with ketchup on it. yum!
I looked at this recipe last night and was thrilled that I already had all the ingredients. I was very happy with this recipe, it was so easy. I never made quiche before or anything where I had to blend tofu. I only had extra firm tofu and I was afraid that wouldn't blend smooth but I had no problems. I think I'll add a little more cheese next time because it needed just a touch more flavor. :) I gave some to my omni boyfriend for lunch today. I can't wait to hear what he thinks.
Second time was a charm! This time I froze my tofu the night before, which helped in the draining process and thus decreased the blandness I experienced before, and added 2 tbsp of nutritional yeast along with the other ingredients. It was very tasty and flavorful this time around. I'll make it this way from now on. Thanks again for the recipe!
Ok, the pictures got me to make it as well.
No runniness or anything that some others described. I used spinach and mushrooms.
It's fabulous. I think I might have added a bit too much pepper, might half it when I make it again, because I will be making it again...
Thanks!
Thanks for the recipe. This will be a staple in my house (especially for the holidays when everyone else has their own eggy quiches! ick). I used kale instead of broccoli or spinach, only because that's what my CSA provided that week. I didn't have a brush to brush on oil towards the end, so I just sprayed it with canola oil. It definitely needed to sit for a bit to get that quiche texture after coming out of the oven. I also made the pie crust from scratch. Delicious!
Delicious!!! Quiche was something I've really been missing since going vegan so I'm thrilled to have found this new favorite :)
I sliced the onions instaed of chopping, used fresh spinach and extra garlic. Wonderful, thanks so much!
Pretty good recipe - I'll be making it again. I used spinach with mushrooms, and it was delicious. The texture is great as well as the flavor - despite what you may initially assume to be too little spices for a tofu dish. Great as a leftover. Thank you for sharing this recipe, I never would have thought to make this on my own!
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