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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?

tofu when frozen does get a more "meaty"/"chickeny" texture,  It wouldn't be just firm and creamy like it is supposed to be.  If you don't mind an off texture to your quiche, go for it.  Just don't expect it to be quite the same.  Also tofu takes a long time to defrost, you would have to leave it out to defrost for a really long while or let it defrost in the fridge for 2-3 days. if you made it the night before and refrigerated it over night and put it the cooler or in a plastic/paper bag with ice/ice pack in the bottom I would assume it would make it to the cabin. you could eat the first night.  good luck.

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Has anyone ever tried to freeze this dish then reheat it?  I'm prepping for a "camping" (staying in a cabin) trip and trying to plan a menu.

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Wow, this is so good.  Here are the details of what I did:

- No crust, just baked it in an 8x8 glass pan (greased).
- I didn't have nutmeg.  I used some coriander and a touch of cinnamon.  SO good.
- I sprinkled nutritional yeast on top, and it got nice and golden brown and yummy.
- I used a bag of frozen spinach for the vegetables.  No broccoli.

I really really love this.  It was so easy, and I will definitely make it again.  Awesome.

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This is totally awesome!
I've never had quiche before.....well, I've tried the mini ones, and those were very good, but I had never had a whole pie version....
This was delicious!!!
I added a chipolte pepper for some spice, 3 slices of Toffuti cheese,  and mushrooms.
We ate it straight out of the oven, so it wasn't as firm as I would have liked, but after having sit in the fridge all night, it was firm and very quiche-like looking.  My mom and my best friend Art were thoroughly impressed when I heated it up the next day.
Now I'm excited to make mini ones.

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This was very good.  I think a good modification would be more onions and perhaps some veggie broth powder. The broth powder would add color, sodium and more flavor. We tried this quiche with broccoli and it was a success.

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LOVE IT!!! A really good recipe!  I made mine in individual cups (the mini pie shells sorry I don't know what they are called!) It ended up making 16 mini quiches.  I stuck pretty much to the recipe except I used extra firm tofu, 4 cloves garlic and mixed spinach and broccoli together.  I can tell this will be a new staple in my house!  I think next time though I would add some veg mozza cheese.  I still crave my cheese  :D- any suggestions on a good 'meltable' brand?  I think I will also try it with a potato crust or the rice one that zucchiniSister posted.

Follow Your Heart's Vegan Gormet! It is definitely the best vegan cheese - and it melts! Great on Tofurky sandwiches, Boca burgers, shredded on vegan chili or tacos, etc! They have cheddar, Monterey Jack, and mozzarella.

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PS: this time I didn't blend the filling, I just mashed it with a potato masher. This might have also contributed to the goodness of the filling's consistency.

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ok...this was so good I made it again the next day!

changes: i put asparagus in, along with the broccoli and mushrooms. I had an already-opened half pound of extra firm tofu, so I used that, and added some firm silken tofu, but no soymilk. It turned out better this way I think - the texture was better and it was moist, but not wet. I was a little worried about it becoming soggy so once the quiche was close to being done, I turned the oven down to low & left it in a bit longer just to steam off any extra liquid. It came out perfect!

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WOW! this was so good! Made it with a friend tonight. We used a homemade pie crust, beet greens instead of spinach, nooch instead of parm, and added some turmeric, tamari and cremini mushrooms. It was absolutely delicious! I will definitely be making this more...yum! Also, we used extra firm tofu (not silken), so we added a bit of extra soymilk to get the filling to a better consistency, as it was very thick.

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This is a very simple tofu quiche recipe to follow + prepare so you get points for that.

We used brown mushrooms, broccoli and spinach.

My only problem was, it was rather bland :(  We dont have access to vegan parmesan cheese - so obviously that was omitted. We did use plenty of nutritional yeast to make up for it. I think it could probably use more onion + garlic for our tastes - maybe an addition of some herb?

Will try this recipe again and hopefully I get it even tastier next time :)

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