Reviewed: Nov. 24, 2009

This was delicious and very easy to make.

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Reviewed: Nov. 17, 2009

I loved this and ate the whole thing over two days. I couldnt get enough of it. I used pilsbury crust which gave it a little sweet touch. I also used soy milk because I dont drink reg. milk,

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TRussell

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Reviewed: Nov. 2, 2009

great base, but made exactly as recipe called, and turned out too watery.I actually cooked it 10 min longer. Next time i will pat dry my tofu, and pat down my spinach too.If this is necessary,maybe it should be in the recipe. Ended up throwing away the quiche after picking at the top. But the flavor was good(added oregano paprika and dry mustard) and will be a great base once it is tweaked.

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xenagirl83

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Reviewed: Oct. 23, 2009

I used sauteed fresh spinach and dumped in other veggies I had left from other meals. Far beyond good and fooled tofu-wary family members. Very easy to make (one of my top priorities. Thanks for this one!

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Marisphere

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Reviewed: Oct. 12, 2009

I added steamed asparagus along with the spinach. The tofu didn't look like it was going to come together at first- it looked a bit like curdled milk in the mixer. But lo and behold, once it baked (in a pre-baked crust) for about 45 minutes, it firmed up quite nicely. Since I can't have egg yolk anymore, this was a great sub. Thanks!

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nymbus

Cooking Level: Intermediate

Home Town: Bloomington, Indiana, USA

Living In: Eugene, Oregon, USA

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Reviewed: Jul. 16, 2009

This recipe was delicious! We love tofu at my house so this was just another reason to cook it! I cooked the crust for a little ahead of time so that it wasn't mushy. I also left it in the oven for a good hour instead of the 35 minutes suggested. I kept checking to make sure the crust stayed golden... I think next time, I'll make the crust from sliced sweet potatoes as someone else suggested, I think I might prefer that to a white flour crust.

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AKOEPPE

Cooking Level: Expert

Home Town: Bristol, Pennsylvania, USA

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Reviewed: Jul. 1, 2009

This quiche was full of flavor and everyone (a bunch of picky eaters) loved it. I made it for a bridal shower where the bride was a vegetarian and even she liked it. Even my sister, with high-end tastes for food and is quite a critic of my cooking, enjoyed it.

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jennipupu

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Seattle, Washington, USA

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Reviewed: Jun. 3, 2009

I made my own crust by sifting/whisking 1 cup all purpose unbleached fl & a 1/3 cup w.w. fl or half & half with 1/2 tsp of salt. Then mixing 1/2 cup melted margarine or vegetable oil with 2-3 Tblsps half & half or other cold milk or even water. Combine the wet & dry, stir as little as possible. Pat into pan. I did not use black pepper (I've heard it's not good for your health), instead of salt in the filling I used seasoned salt, I also added at least a Tblsp of nutritional/brewer's yeast flakes. For cheese I just used what I had on hand a blend of shredded Colby & Monterrey Jack. It was soo good soo delicious. I did have to bake it 20 mins longer than directions say. Turned out perfectly. I have some artichoke hearts & have been trying to decide how I want to use them. As an afterthought I thought they may go well thrown into the mix. I will definitely make again & maybe try adding some small artichoke pieces. Thank-you for this recipe! Everyone who tried it loved it!

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debra1986

Cooking Level: Expert

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Reviewed: Apr. 13, 2009

This recipe impresses me every time. It's so easy yet so rewarding. I usually reduce the spinach, add mushrooms and cover with thinly sliced tomatoes. It makes for a delicious and nutritional meal.

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Amanda G.

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Reviewed: Feb. 10, 2009

This was a great quiche filling. I forgot the onion, but it didn't hurt the flavor much. I made baking powder biscuits and made mini quiches in muffins tins. This recipe made enough filling for 18 mini muffins. I baked them for the full 30 minutes.

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MommaPintler

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2008

Great recipe. Last night at 6:30 pm I discovered that the leftovers I planned to use for dinner were gone, and suddenly needed to scramble to get something ready by 7:30. This came together in a hurry. I only gave it 4 stars because it hardly seemed like enough filling for the crust. However, increasing the amount of filling would also increase the baking time, so maybe it was just as well this way. I'll definitely make this again. I didn't have Swiss, so just added some extra Cheddar.

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Zonya

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Reviewed: Sep. 7, 2008

Absolutely did not work out for me and I love tofu. Could be because I don't like quiche. Won't make again.

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Pryceless

Cooking Level: Intermediate

Living In: Paris, Île-De-France, France

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Reviewed: Aug. 15, 2008

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ups

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Reviewed: Jul. 9, 2008

I love making this. It's so easy, and tastes great. I cook the onion and garlic first, and I add some diced ham for some extra flavor.

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Jenn

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Reviewed: May 9, 2008

This is a very good recipe! Thanks for sharing.

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Narla

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2008

I added 4 oz of Herb & Chive Tofutti (Tofu cream cheese) instead of the cheddar, and used soy milk instead of dairy. It came out delicious!

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Lanie

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Reviewed: Dec. 24, 2007

I am a vegetarian and have brought this quiche to many events...even the non-vegetarians LOVE it. i have topped it with sliced roma tomatoes and cheese...even more tasty!

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nytroeman

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Reviewed: Nov. 15, 2007

A great way to incorporate TOFU into the diet. Really tasty. I added mushrooms. I did find I had to cook it longer than stated in order to help firm it up a bit. I will make again, and will try broccoli next time. Honestly, you will not know it has TOFU in it, and I did not miss the eggs a quiche normally has.

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