You are here

Member since April 2003
0
4.61905

Tofu Quiche with Spinach and Broccoli

What you need: 

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

What you do: 

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.

Preparation Time: 
20 minutes, Cooking time: 35 minutes
Cooking Time: 
35 minutes
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

With a few variations I made it my own. The flavor was spot on so was the texture but mine was a little wet? I used spinach, would that have made it moist since it lets off a lot of water? I cooked it down before hand and tried to get the liquid out. I had the same problems with regular quiche too so I know it's me  :P. I put it in the oven for about another 20 min and it was firmer. Next time I'll try the extra firm tofu.

For those of you that used mushrooms did they let off a lot of liquid? That's usually my problem.

0 likes

For a melty vegan cheese try Daiya Mozzarella.

0 likes

I have been planning to make this recipe for a while, and finally did, and absolutely loved it! I added a little cumin, and a hint of curry powder with a little extra red pepper flakes. Also, instead of using a pie crust, I thinly slice red potatoes and pan friend them quickly and overlapped them in a pie plate. I cooked the potatoes in a 400 degree oven for about ten minutes, and then added the quiche filling. I used spinach and added about 10 oz. of crimini mushrooms as well. I will definitely be making this recipe again, thanks!

0 likes

I have found fairly consistently over the years that foods that are trying to be something they're not are OK at best, and horribly gross at worst.  This was at the 'OK' end of the spectrum but doesn't earn a spot in my go-to recipe binder.  Was very interesting and worth the try though!  I imagine if you're craving eggs this would be a pretty good substitute.  Simple roasted potatoes were a nice accompaniment, and I will try the rice crust again with another dish.  All that said, I'm always thankful for a new recipe to try and this was really fun to make.  :)

0 likes

Wow! very surprised as many others. I didnt have the right quantities of spinach or tofu, but both were about 2/3 of the original amount so I made it work. Didnt drain the tofu, and added more almond milk to the blended mixture, I dont know how people made it happen with drained tofu...but I'm far form a profesionnal... We dont use vegan cheese, so no parmessan for us in this recipe, used nut yeats instead. Let me say, my twin, 2 1/2 y.o. both loved this! which is impressive because my son spits out anything with big pieces of greens. It was truly amazing! Even though mine looked real messy. THANKS!

0 likes

have not tried this yet, but am looking to do it this weekend.  have a suggestion though, for those who have had trouble with the texture.  try adding some tapioca flour to thicken things.  and for those who are looking for a more "eggy" flavor, try adding about a 1/2 tsp of indian black salt-kala namak.  this is featured in another recipe which i'm getting ready to try even as i am typing this. 

0 likes

Absolutely delicious! I have made this without any modifications. My meat eater friends/co-worker ate every last drop! :)>>>

0 likes

WOW!  ;)b This is fantastic. I ate this tonight with broccoli, red onion, celery and garlic for the veggies.  Instead of the soy parmesan, added nutritional yeast, then baked it sans crust-- very much like a frittata. So easy to make and oh-so-satisfying. This definitely seems like a good dish for tofu beginners and tofu veterans alike.  :D

0 likes

This is a masterpiece. I didn't have vegan Parmesan, so I just skipped it like a loser, but this was still insanely good. Next time I'm gonna use half as much red pepper, twice as much salt, and I'll just make the Parmesan. This doesn't even taste like tofu. Love love love.

0 likes

This was great..thank you thank you thank you, it's the first time I've liked tofu!!  I made my own crust and can't wait to play with this recipe more.

0 likes

Pages

Log in or register to post comments