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?
Just tried this for the first time tonight! Turned out amazing! Used everything except broccoli, added mushrooms, no cheese just nutritional yeast. Used almond milk(cause that's all I had), regular mustard (cause that's all I had), added extra garlic and added flax meal.
** Wondering what the best way to freeze and re-heat is?? THIS WAS SO GOOD!
This was soo good! I used brocolli and kale for my veg. Next time to my liking; I will cut the nutmeg in half and add more garlic. I was a little worried it would turn out to have too soft of a texture like some of the reviewers images have, so I squeezed the tofu out well in a baking towel. It set perfectly! I will be keeping this recipe! Oh, and I used nutritional yeast for the cheese since vegan parmasan stinks!
all I had was chocolate soy milk, and it came out fine.
Mmmm....this was so good. I added mushrooms to my sauteed mixture and I added tumeric and nutritional yeast to my tofu and mustard mix, very yummy this way. I'll be making this every weekend :)
I have made this several times and it's always awesome. If you don't have veggie parmasean then you can substitute nutritional yeast. I make it most often for my omni family. They love it!
So good! Broccoli and sweet potatoes for the veg, nooch instead of parmesan, added turmeric to give it more of a yellow colour. Also sprinkled some nooch on top and it crisped up really nicely after baking. A really nice light meal!
Awesome recipe!! I will be making this on a regular basis!! Next time I'll add mushrooms...Thanks for the great recipe!!
My husband and I thought this was ok, but as a vegan of one year, I have to say this does not really taste like quiche, of course. So, I would not serve it to omnivores. As a vegan, I now place greater value on nutrition and compassion, so it was ok for me, although not great. I will not put it on my blog, but we will have a couple more meals of it. Mine set very well and this is possibly because I pressed firm tofu very well, and also used less spinach and squeezed every drop of moisture from it. I did add some nutritional yeast and 1/4 Cup of Tofutti cream cheese. Either way, it set up just fine, and I used the pate brisee crust from my blog, which is excellent.
I have made this a few times. It is really good. I think the spinach was better then the broccoli. I think I am going to make it again but use a few of shaston's suggestions.
This was sooo delicious, thank you for sharing! Everyone who ate it sed 'how did you mke this without eggs?' or 'and theres no eggs OR cheese in this?' or 'omg this is soooooo good!' everyone had seconds! However, like every recipe I had to make it my own, as I suspect all the other did as well! HA HA! So, while I lightly steamed my fresh broccoli n frozen spinach I sauteed in olive oil the onions, garlic, and mushrooms and zucchinis that I added all chopped in small pieces, and added curry powder, sea salt, oregano, n red pepper flakes. Then in with the food processor mixture I added oh about a 1/4 cup of ground flaxseeds, a little more curry powder, turmeric, a tad bit of potato starch instead of corn starch, sum roasted garlic cloves, and a tad more salt and pepper, omitting the dijon and substituting the parm cheese 4 jus reg shredded veg cheese. I then used zucchini sisters rice crust w brown rice n a smidge of extra seasoning and some more flax meal and let just the very edges of the crust brown a bit before I pulled it out of the oven. So then I combined the vegetables (I sauteed some and steamed some) and then mixed them w the tofu mixture and filled my 8x8 square dish with the rice crust to the very top! I cooked it according to the directions except I also brushed the top w/olive oil about half way through and when I pulled that masterpiece out of the oven the whole house smelled like some kind of deliciousness I cant even describe! The taste was just as lovely and I DEFINITELY will make this again. Even my picky 2 year old told me she liked it.
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