Reviewed: Nov. 5, 2004

I was so happy and anxious to make this recipe and I did (last night). I boiled the onions with fresh spinach and added to my (firm)tofu. When this was fully baked it looked "picture perfect" and tasted excellent!! I had two slices before retiring to bed :-)

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BRITANIA1

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Reviewed: Sep. 7, 2004

Tasted like real quiche. Maybe a tad more salt. I would prefer a different vegetable but my boyfriend loved it.

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katatonicstate

Cooking Level: Intermediate

Home Town: Sanger, California, USA

Living In: Rancho Palos Verdes, California, USA

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Reviewed: Apr. 4, 2004

Very good quiche! I would've given this recipe five stars, but I was a little annoyed by the fact that onion is in the list of needed ingrediants, but nowhere to be found in the directions.

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FEVERSANDMIRRORS

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Reviewed: Oct. 27, 2003

This was EXCELLENT! It's the only thing I've ever eaten with tofu that I've liked remotely! Changes I made were: do it crustless, who needs the hassel and the fat! Also, sauted the onions with garlic ahead, used 1/2 t. dry mustard for color and flavor, replaced the swiss with pepper jack cheese, and added a small package (29 cent kind) of thin ham chopped - as I'm not vegetarian. My kids even ate this - real winner.

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JULIE MOERMOND

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Reviewed: Jun. 27, 2003

Outstanding receipe. I was afraid it wouldn't be a hit but it was. We also enjoyed slices of it cold on a picnic.

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margares

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Reviewed: Jun. 2, 2003

o.k., I didn't have much cheddar and so used mostly swiss but... awful is the only word that comes to mind. Husband hated it too, threw it out.

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RED ACORN

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Reviewed: May 27, 2003

I love this recipe! I've made it several times now, and plan on making it several more. It's full of flavor and you don't even miss the eggs...definately two thumbs up! :)

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ERIN55

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Reviewed: May 17, 2003

AWESOME!! Very easy to make. However, you do need 12 ounces of tofu instead of 8 ounces that the recipe calls for. If you drain the spinach really well, 10 ounces frozen works just fine. I will definitely be making this again. Thanks Rachel!!

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MISSWISS

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Reviewed: May 17, 2003

Really enjoyed this recipe...used the onion and garlic flavored tofu and that really added a nice touch

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ABD297

Cooking Level: Expert

Home Town: Woodbury, New Jersey, USA

Living In: Groton, Massachusetts, USA

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Reviewed: Apr. 17, 2003

This is a delicious recipe for vegetarians and non-vegetarians alike. I have played around with it a bit at times adding different seasonings or different cheeses, but have remained true to the original poster. This is a keeper and great for breakfast, brunch, lunch, dinner, picnics, you name it. As a vegetarian, it was an easy to make meal that tasted great and I couldn't taste the tofu. In fact, I don't necessarily like the taste of raw tofu, but if you compare that to say chicken or any other meat that you simply stuck in the oven without proper preparation or seasoning, you probably would say it tasted pretty bad, too. If you are unsure about it, honestly try it once before saying that you don't like it. It's a great dish that everyone will enjoy. Just save yourself some grief and don't tell anyone that it has tofu in it. :) UPDATE: I highly recommend prebaking the crust for at least 10 minutes to get your crust to hold up well for this recipe. If you don't, it's ok, but it is even better when it is prebaked.

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Marian

Cooking Level: Expert

Home Town: Warwick, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 11, 2003

great recipe!!! I used a 12oz package of Tofu and it does make it better. I also sub. the milk with soy milk.

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EBAR1

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Reviewed: Jan. 26, 2003

This was pretty good, but next time I would use more than the suggested 8 oz of tofu, as the tofu-to-spinach ratio was definitely not to my taste- the quiche was almost entirely green! In my area, most tofu comes in 12 or 16 oz packages, anyway.

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CHRYSSLYN

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Reviewed: Jan. 23, 2003

The Texture was amazingly like a normal Quiche. The taste was wonderful, I went without the crust as one of the other posts had suggested. It was wonderful, will definitely make again! To add a little "egg" coloring I added 1tsp of powdered Mustard. Very good!

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ScullyKel

Cooking Level: Intermediate

Home Town: Ellijay, Georgia, USA

Living In: Providence, Rhode Island, USA

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Reviewed: Jan. 19, 2003

This recipe rocks! I made this for brunch for a group of friends, vegetarians and meat-eaters included, and everyone agreed that it was better than regular egg quiches they had tried. My husband is allergic to eggs, so this was a godsend for a breakfast recipe! I can't wait to make it again. A few changes/suggestions: I used a whole wheat crust, and I sauteed the onions and garlic before adding them into the tofu/spinach mix.

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HKING1029

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Reviewed: Jun. 25, 2002

My husband can't get enough of this stuff! We love the idea of eggless quiche! Delicious!

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MOMMYMICHELLE

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Reviewed: Jun. 11, 2002

For those who are looking to cut the fat even more than just getting the eggs out - I substituted the recipe to include skim milk, crumbled feta cheese (4 ounces) and grated parmigiano-reggiano cheese (6 tablesppons), and it turned out pretty well. I could'nt tell you the fat content difference, but the calorie content have been cut to less than half (136 calories per serving). I also drained the tofu between paper towels, afterwards let it sit on tap water for a few minutes then drain it again - it was virtually "tofu-taste"-free as a result.

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TINY POEM

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Reviewed: May 20, 2002

This was really easy to make and turned out pretty well. I would recommend less garlic and more salt and pepper as it seemed pretty bland with just what the recipe called for. I only used half of the spinach in the package. I would also suggest getting a tofu that does not have a strong taste, as mine had that tofu taste, which my family did not like. One last thing I would do would be to cook it a little longer so that the crust is really brown. The 30 minutes that the recipe called for made my quiche a little mushy. I had to cook it longer, then it was perfect. As far as the crust goes, I would suggest getting the Marie Calendars Pie Crust, it was great! Otherwise, it was very good and easy to make with a few revisions for personal taste :)

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humangiant

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Reviewed: Feb. 25, 2002

My husband dislikes the idea of tofu anything, but he LOVED this dish. He ate it for lunch and dinner the same day and he even knew it was tofu.

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KIRIAN

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Reviewed: Jan. 25, 2002

My husband and I love this dish. Whenever I make it, it never lasts long. Very yummy the next morning heated for breakfast. To me this is a perfect quiche...no eggs and lots of flavor.

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FRANCINEINAZ

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Reviewed: Jan. 20, 2002

This dish goes so fast at my house that I double the recipe, omit the crust and bake in a casserole dish.

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CRSCOTT0901

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Eggless Tofu Spinach Quiche

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