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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?

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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This was great! Here's my version:

1. I used a store-bought whole wheat vegan pie crust because I'm that lazy.
2. I increased the mustard a little bit to taste
3. I used frozen spinach
4. I used cayenne pepper--didn't know whether this is the same as "ground red pepper"

I definitely recommend letting it sit and serving it lukewarm or room temp. I thought it sat much better this way, and it wasn't as runny. Also, it really allowed the flavors to meld. When I first tried after the five-minute set (and when I licked the tofu batter  ::)) I noticed that the nutmeg was very pronounced and that it tasted SPICY (to me... not a spice person). This started to all mellow out once it sat. That said, I might read other quiche recipes and play around with spices the next time around. Also I think I would add tumeric so that the tofu was a little more yellow in color.

I also had the problem of it feeling a little "soft." As I already said, letting it sit before cutting definitely helped. Also, next time I might try some of the other suggestions (less soy milk, frozen x-firm tofu rather than firm tofu). I'm also wondering whether some corn starch might help here? It worked in the pumpkin pie recipes I tried...

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I made this with spinach and I really liked it.  I had extra filling so I put it in a small glass dish and baked it with no crust and it held its shape great.  I also froze some of it to see if the texture would change, it did, and it was even better!  Great recipe!

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I made this with "best ever pie crust." It came out very good. I actually took someone else's suggestion and made mini-quiches with a muffin pan. I also made it in a regular pie pan. This is very easy to make, and I had all the ingredients on hand. This is going to become a regular dish at home. Thank you so much.

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This recipe doesn't need any more praise-- but it's great!  I made it for Christmas morning for my family.  No complaints of it tasting funny or "vegan".  I know I'll be making this one again. Awesome!

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I've made this 3 or 4 times now and each time I am amazed at how good it is.  Those of you who found it too squishy probably need to press your tofu longer.  I press mine for 1-2 hours and it always comes out the perfect texture and moistness.  My modifications: more garlic (3-4 cloves), less cayenne (rounded 1/4 tsp.), sub nutritional yeast for the soy parmesan, add turmeric for color (1/4 tsp.) and add some mushrooms.  I thaw some frozen chopped spinach and squeeze out as much moisture as I can.  I don't precook it really.  The one time that I made this with broccoli, I regretted precooking it; it was a little overcooked for my taste when the quiche was done.

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mmm, yummy yummy!  Even better the next day reheated.  Thanks for the easy recipe!

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um has anyone tried this recipe crustless? jus wonderin cuz im tryin to cut back on my calorie intake.  ???

I always make it sans crust. I just use a oven safe pan...saute up all the veggies, add my tofu mix and bake it right in the same pan. Easy, and only one pan to clean.

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um has anyone tried this recipe crustless? jus wonderin cuz im tryin to cut back on my calorie intake.  ???

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This turned out yummy but my quiche was really watery. I think it might have been my spinach which I didn't dry before I put it in.

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