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?
i dabbled with this quite a bit (didn't have half the stuff, don't like spinach, needed it to be wheat free, etc) and it still came out delicious. i think its way better than regular egg quiche- it doesn't have that whole slimy, watery, gloopy, too rich, jelly-textured thing going on that i remember from childhood eatings of egg quiche *shudders*. its firm enough to hold its own, but still moist, rich but not so much that its sickly, and well... generally very yummy. its great hot from the oven, even better cold the next day.
i made 12 mini wheat-free-pastry quiches in muffin pans, using a pastry recipe from the book 'the food allergy survival guide'- which incidently is also fabulous. i used a little more soya milk than called for- probably cos my tofu was super-hardcore-extra-firm stuff. i used a little less broccolli than called for, too, and only half a large red onion, plus some chopped baby tomatoes.
instead of the salt, nutmeg, mustard and mozzerella, i used some tumeric (for yellow-ness inducing properties) and a liberal shake of 'chef paul prudhommes magic seasonings- vegetable blend'- its a mix of salt, onion, garlic, chilli pepper, mustard, cumin, basil, and ginger, which tastes fab in everything. i brushed my quiches with oil halfway through cooking, as suggested- they went nice and golden on the top.
i made these last week, and ate 12 mini quiches within a 56 hour period- quiches with breakfasts, lunches, dinners, and for midnight snacks. they were the business. i dreamed of this wonderful quiche when i slept. i'm making more tomorrow. i reckon i'll be making these very regularly over the next 60 years or so. my omni bf also approved of their deliciousness.
i bet some vegan gourmet mozzerella would really be wonderful in this/sprinkled on the top- and some lightly roasted zuccinni/courgette and sweet red pepper in the filling, maybe some sweetcorn too. i will no doubt try it when i have these things.
yay for vegan quiche!!!
This was fantastic! I added mushrooms, as recommended. Good call. Also, I could only find a bag of spinach that was 10 oz, but it seemed to be enough. I made this quiche for five people and the whole thing was gone by the end of the meal. Yummm.
haven't tasted it but i took a photo and posted it while it sets... i used a lil bit more spinach than the recipe called for as you can see and the only thing i left out was the red pepper..... will let you all know what the verdict is... ;)
I used spinach only, 3 cloves garlic, added a little turmeric for color but the flavor was still lacking something. The texture was right on the mark! I also put foil around the edge of the crust so it wouldn't burn. I served it slightly cooled with roasted potatoes. This is a great basic quiche recipe - I can't wait to play with the veggies/seasonings.
mmm. This was perfect! I've never made a quiche in any shape or form before so I was pleasantly surprised it was so easy and turned out beautifully. I used tort+a+ma+lort's Italian Bean & Pasta Salad as a side dish. Very yum.
Mannn this was gooooood!!! :D I just finished making and eating this. I did make a few substitutions based on what I had around, not to mention sheer laziness: 1 Tbs of onion powder instead of the onion, 1 tsp of garlic powder instead of the garlic, 1 block of frozen chopped spinach, 1+ cup of chopped mushrooms, 2 Tbs nutritional yeast instead of soy parmesan, skipped the Dijon, used only 1/2 tsp of salt and as suggested by other reviewers, brushed the top with olive oil midway through baking. I also covered the edges with tin foil as another reviewer suggested. This was amazing.
This was great! However; I changed the crust and made a potato one. It was nice and crispy. I used 4 grated potatoes, 3/4 cup of spelt flour, 1 grated onion, salt and 1 egg replacer. Mixed it all together put it in a pan as I would do if i was making a regular pie crust and baked it for 30 minutes. After that I put the filling in crust and baked untill it was a little brown on top. Delicious!
this sounds good - does it matter what kind of potatoes you use? I imagine that you have to boil and cool them first. And what temp is the oven? Thanks!
I took a little bit different route with this one.
I don't like pie shells, except graham cracker/chocolate cookie crusts, so i just oiled and floured my square 9x9 pyrex baking dish.
Also, I made the following subs:
+1/2 red onion for the onion
+about 1 tbsp nutritional yeast, 1/3 tsp turmeric for the soy parm (i also don't like parmesan)
+added two slices soy cheddar, broken apart and mixed in with the tofu (so it was more like mom's)
+used 3 cloves garlic
+used half a block of tofu (could have probably used more to fill the pan, but i am just one person! i don't like to have tons of leftovers!)
+used about a cup of asparagus and another cup of cauliflower, both from my freezer (when i can't get to veggies before they go bad, i just blanch and freeze them for something like this recipe).
+I only used about a splash of soy milk (maybe two tablespoons?
+one large jalepeno and a shake of red pepper flakes for the...well, red pepper flakes:)
+pumpkin pie spice for the nutmeg (it contains nutmeg)
i blended the tofu with the seasonings and the onion and jalepeno. I used basically equal parts veggies and tofu blend.
it's baking right now, but it smells SO good. I'll let you know how the flavor/consistency is later and post a picture (just didn't want to forget all of my substitutes).
Awesome recipe, looks and tasted great! I used spinach and mushrooms, no onion and no soy parm, and it came out so good. Great recipe to make your own variations. Thanks so much!
This was a great recipe, the texture was right-on and I got it tasting pretty good with only a few modifications (I didn't think there was quite enough seasonings in the original recipe for my taste):
medium-firm tofu instead of firm, no vegan parm, regular mustard, 1 tsp salt (instead of 3/4 tsp.), no nutmeg,
1/2 tsp black pepper, 1 tsp garlic powder, 1/2 tsp paprika, 2 tbsp tamari, 1/4 tsp chili powder, 1/2 tsp tumeric. My version might be a bit salty for some, I'd omit some of the salt next time if still using tamari. I also would've thrown in a couple tbsp of nutritional yeast if I'd not just run out! Lastly, as you can see from the pic that was taken after cooling for 10 mins., you need to allow it to cool a bit longer (15-20 mins) if you don't want to serve it pretty runny. Give it a try!
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