Reviewed: Aug. 26, 2007

This recipe is great, my allergy is about 12 months old and I so miss quiche, what a wonderful alternative, Thank you, 27.8.07.

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Steffi

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Reviewed: Aug. 23, 2007

I really liked the taste of this and it was not too hard to make. It held its shape better as leftovers than when first made, so maybe next time I'll add a little less milk or let it set longer before eating (hard when hungry). The true test for this dish is that my tofu-hating husband had it again the next day for lunch!

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Anne

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Reviewed: Aug. 7, 2007

I've never had quiche, or eggs for that matter, so I'm not sure what this was supposed to taste like ... But I loved it! I added half the amount of spinach, as well as some grated zucchini. I used feta and cheddar cheese. The feta really adds a great flavor. I also love a little spice, so some chili flakes made it in too. To make it a bit healthier, I omiteed the crust, but it still made a great dinner!

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Supriya

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Reviewed: Apr. 19, 2007

I've been trying to incorporate tofu into my diet because of it's health benefits with varying results. This is most definitly the best dish I've tried. Honestly, you'd never know it had tofu and no eggs. Excellent consistantcy. I browned onions and mushrooms first, before adding it to the mixture. I think brocolli instead of spinach will be my next variation. I wouldn't skip the crust, as others suggested, because it adds a nice buttery touch. I used the frozen kind and pre-baked it for 10 minutes as suggested. Oh, and don't skimp on the cheese.

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Jamie

Cooking Level: Intermediate

Home Town: Reese, Michigan, USA

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Reviewed: Feb. 18, 2007

I omitted the crust, added mushrooms and boiled fresh spinach with the onion as one previous reviewer had mentioned. I also used soft tofu because the recipe didn't specify. So this is more like a dip or topping for some nice crostini but the taste is pretty good. Perhaps if you follow the RECIPE it will turn out more like quiche but mine is a dip! tasty dip though!

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RAPUNZELL

Cooking Level: Intermediate

Home Town: Fairbanks, Alaska, USA

Living In: Springfield, Massachusetts, USA

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Reviewed: Feb. 3, 2007

I thought this recipe was excellent. I did make a few changes though. I used a 14oz package of tofu, rinsed and patted dry. I used 2/3 cup soy milk and about 1 1/2 cups pepperjack cheese which gave it a nice kick. I added mushrooms, a little dry mustard and a little nutmeg. And finally, instead of the crust I used the mandolin to slice some sweet potatoes and made a 'crust' out of that. I probably used about 2 tbsp olive oil in the bottom of the pan to prevent sticking. I cooked it on the bottom rack at 400 for about 45 minutes until the sweet potatoes looked golden brown from the bottom. Yumminess!

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sarai

Cooking Level: Intermediate

Home Town: Westernville, New York, USA

Living In: Durham, North Carolina, USA

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Reviewed: Feb. 3, 2007

We really enjoyed this. If I could find a healthier crust, I would make it more often. It had a more dinner feel than traditional egg quiches. We used 2% cheddar. Since there is no low-fat cheddar, next time we'll use fat-free and maybe add some other veggie like cauliflower or brocolli.

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DELANIA

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cocoa, Florida, USA

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Reviewed: Sep. 10, 2006

Not a repeat at our house. The quiche mixture is too thick and just doesn't have a nice mouth-feel, at least for us.

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librarylady

Cooking Level: Expert

Home Town: Alexandria, Virginia, USA

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Reviewed: Sep. 2, 2006

I was looking for something to make with tofu. After following everyone's advice and baking as suggested, I thought it wasn't very tasty. Sorry to say, but it seemed to be missing eggs :(

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LORNA C

Cooking Level: Intermediate

Living In: Northbrook, Illinois, USA

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Reviewed: Aug. 15, 2006

Very good and easy, always a hit at pot lucks.

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JAIPO

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Jun. 30, 2006

This recipe was great! I did take some of the advice above and added more tofu. I used all 10oz of spinach, 16 oz of tofu and added a squash and zuchinni along with 2/3 cup of milk instead of the 1/3 and more cheese. It turned out fabulous! I had never made anything with tofu before and my non-loving tofu family loved it!

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MegRyan

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Reviewed: May 7, 2006

I'm not sure what I did wrong (I followed the recipe exactly as written), but it had a terrible taste. I was very excited to make this, so it was a big letdown. I'm wondering if it was the brand of tofu I purchased? Hmm. Not sure if I'll try it again...

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prema

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Reviewed: Oct. 31, 2005

This is great! My husband didn't even know it was a vegetarian dish. It was a hit with my family. I make this dish without the pie crust and it comes out great!

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TWALLING

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Reviewed: Oct. 22, 2005

This tasted REALLY GOOD!! Except I didnt clean the spinach well so there was like rock kind of stuff in my quiche :( be careful of that! So easy to make.. very interesting taste!

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Diana

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Reviewed: Jul. 6, 2005

This is one of my all-time favorite tofu dishes. I love that the basic recipe is simple to amend to use up any leftover veggies and cheeses in the fridge. My favorite combination to date uses crescent roll dough for the crust and contains a dash of lemon juice and about 2 tablespoons of dill in the filling to give it a tangy herbal kick. In my opinion, it's worth firing up the oven even in July to make this easy and delicious dish.

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KBDFMF

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Reviewed: Jun. 11, 2005

Family didn't even notice it was tofu! It was great. There is never any left over,so I have to make two at time.Definitely a favorite! I used firm tofu.

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mom of many

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Reviewed: Apr. 30, 2005

Very tasty and easy to make. I substituted asparagus and mushrooms for the spinach. I've made this twice now and both times it had a looser consistency than I'd expected (hence the "4"). I wonder if adding one egg-white would help?

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T4NOT

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Reviewed: Mar. 25, 2005

This is pretty flavorful--I might choose sharper cheese next time. I added some small slices of ham in it to add saltiness. I also added mushrooms. A bit mushy--the problem was not defrosting the spinach properly and not draining the tofu as much. Next time I will use extra firm in stead of firm tofu. Crust is not needed, we cooked the stuffing only and put it on bread.

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UVASPY

Cooking Level: Intermediate

Home Town: Chester, Virginia, USA

Living In: Arlington, Virginia, USA

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Reviewed: Mar. 8, 2005

This was the first tofu dish I've ever made. I followed the recipe exactly except I didn't have a pie crust so baked it without and instead of Swiss I used Mozzerella. I also sprinkled cheese over the top about 5 minutes before it was done baking. It was very good but a little bland - maybe it needed more salt and pepper?

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MARGIEPANTS

Home Town: Encinitas, California, USA

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Reviewed: Feb. 22, 2005

I'm allergic to eggs so was happy to find this one. It is wonderful! A non-tofu eater would never know they weren't eating eggs! I used 16 oz extra firm tofu, more milk had to be added and I put in a little too much salt. But, I now have a new breakfast! Thank You!

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RAE67

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Eggless Tofu Spinach Quiche

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