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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?

I followed the recipe as closely as I could (the only thing I didn't have was nutmeg) and it came out AMAZINGLY well. I've always been a lover of quiche, and this is spot on, I doubt anyone could tell the difference in a blind taste test. BRAVO, I'll definitely be making this for a long time to come.

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This was yummy! I even fooled my non-vegetarian/vegan mother into thinking I made this with eggs, cream, etc.

For my quiche I used a pack of frozen spinach, cooked, and drained. I used a deepdish crust so I added 1/2 lb. of soft tofu to the mixture and about 1/4 - 1/2 cup of soymilk. I felt, though, that it could've used a little more flavor. As someone else mentioned, I also used 4 cloves of garlic but will add more next time I make this dish (which will be soon!). I'd probably also add a little more parm. I took someone else's suggestion and brushed the top with olive oil in the last 15 minutes of baking. Excellent browning effect!

I did find that the "quiche" was a bit moist after baking so I patted it down with several napkins to absorb excess water. Next time I'll press the water out of the tofu or cut back on how much soymilk I used. It could've been moisture from the soft tofu, who knows?

Anyhow, thanks for the recipe! It's a new favorite!

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I'd been meaning to make this for ages and finally did. It was great! I really can't believe how close it was to traditional quiche that's filled with eggs, cheese, and cream. I brought some to my father who actually ate a bunch of traditional quiche (made by my mom) just last week and he said that if he didn't know it was tofu, he would never have thought that it wasn't the 'regular' kind.

For the vegetable I used a package of frozen chopped spinach, drained first. I added some nutritional yeast and some turmeric (1/2 t) for color. Next time I'll probably use less turmeric, if any. I don't like the taste of the stuff, and I don't think the quiche really needed it's color. Also, I omitted the garlic. The batter was actually too thick for my blender so I had to break out the food processor. I thought I was doing something wrong but I guess not. So instead of "pouring" it into the pie plate I had to spoon it in.

Just a note that one of the reasons I'd put this off for so long is because I never had any pie crust around. But yesterday I decided I'd just make one and I found a recipe on vegweb that worked great: http://vegweb.com/index.php?topic=11462.0
And it's really simple. I prebaked it for 12 minutes as this recipe stated and when the quiche was done after 35 minutes it was a nice golden brown. Both the quiche and the crust get 5 stars from me.

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WOW.This was good.I used a vegan,pre-frozen pie crust called "Maple Lane Bakery",from New Seasons.It was so good I would actually serve it to my non-vegan entourage,(group of friends and family)without worry.My husband said it was better than egg quiche,and I agree.

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Oh I forgot to mention that I made the pie crust using the following recipe, very easy and tasty. I blind-baked it for about 6 min before adding the filling. http://allrecipes.com/Recipe/Basic-Flaky-Pie-Crust/Detail.aspx

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This was very nice. I used broccoli and mushrooms, nutritional yeast instead of parm, added a little soy, a little oregano, rosemary & thyme, a couple of handfuls of fresh torn basil leaves, and two chopped slices of tofutti cheese. I also topped it with tomato slices like my dad does when he makes quiche, that was a very nice addition. Next time I'll add more tomato.

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I want to make this for Easter brunch tomorrow and I have a package of extra firm silken tofu lying around. Does anyone know if this would work for this recipe? It doesn't specify silken or not, but it being blended I wasn't sure if silken might work...

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Delish!  Made with the "oil pie crust" found here.  Included broccoli, asaragus, spinach, and roasted red peppers.  Used regular mustard and paprika.  Uber tasty treat.

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This quiche was delicious!  I made the first one with onion and broccoli and I made a second one with onion, artichoke and sun dried tomatoes.  Even non-vegans loved it!  Thanks for the great recipe!!

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I used broccoli and spinach, used onion and garlic powder, I can't remember how much I used right now.  1 tbsp nutritional yeast along w/ the parmasen cheese, and left out the red pepper.  I can't make this anymore I have made it twice and I eat the whole pie in one day  :D delicious

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