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?
This is an excellent recipe. I've made it several times, with different variations on veggies and spices, and it comes out great every time. My guy can't wait for it to finish cooking, he checks the timer and practically hops from foot to foot hoping it's ready. I've given it to several non-veggies who also loved it. Two thumbs up. Thanks!
This was awesome and easy to cook. If cooking causes you stress (like me) you will love this recipe.
enjoy ;)b
this was really easy and delish!
I love this recipe!
The garlic and onion didn't overpower it at all, which (considering the amounts) was surprising.
I used nutritional yeast in place of the soy cheese and used more then the recipe suggested- it tasted just like the spinach pie I used to love before I went vegan.
;)b
Oh wow! This was sooo good!
I did one large onion, and like 6 spoons of already minced wet garlic from a jar. I did spinach, mushies and broccoli. I thought I had nutmeg, which I didn't so I used a few sprinkles of clove, 6 tablespoons of the cheese.
This was my first vegan recipe ever ^^
Highly suggested
I made this for dinner tonight and it was AMAZING. My husband and I both loved it. I did what a few others on here did and brushed on some olive oil half-way through baking. I also used 3 cloves of garlic. In place of the soy parm, I used 1tbs of nutritional yeast. This recipe was actually enough to make 2 quiches.
This was good, but it came out a little too squishy for my tastes. That said, I haven't made a vegan quiche that sets the way I feel it should yet... Tasted good though, as long as you're ok with the texture.
first off: instead of a premade crust, make this insanely easy crust! http://vegweb.com/index.php?topic=6769.0
it's much healthier, and probably cheaper because you'll have the ingredients already. so easy and it tastes sooo good!
delicious! i didn't have the spices that this recipe listed, but i'm pretty sure you can use anything and it will be good. i used a little bit of curry, salt and pepper, and herbs. instead of soy parm, i used nutritional yeast and it added to the quiche-y color in addition to making it taste great! someone asked about leaving chunks of tofu in it - i did that inadvertently and it came out great. i think it helped to thicken it up too (though it wasn't runny at all - see my picture!), along with the chopped mushrooms. i didn't have soy milk so i used rice milk and it came out fine.
I made this last night using spinach and 8 oz. soy mozzarella (sp?) it was excellent! I topped it with tomato slices and ate it with brown jasmine rice and I've managed to finish half of it already...by myself, lol. tastes just like my mom's spinach pie (what we used to call spinach quiche)! definitely adding it to my cookbook.
I just had to comment again to recommend mashing up a piece of quiche and stuffing a sauted baby bella mushroom with it. AMAZING.
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