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Reviewed: Nov. 1, 2001

I used fresh spinach - I am a vegetarian who needs a balanced set of vitamins and minerals to be happy :) so I added in a wealth of other vegetables - finely chopped brocolli, carrots, zucchini, red pepper (despite protests from other reviewers, brocolli really does add something to this recipe). My only warning would be there are many many subtle differences between tofu's - make sure you use a less bitter/sour type (some are relatively flavourless and you cannot taste the fermented flavour as much - these are better for this recipe).

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NARA MEHLENBACHER

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Reviewed: Sep. 28, 2001

Even my husband (tofu hater) had no idea this quiche wasn't made with eggs. I'll cut down on the spinach next time I make it, but otherwise it was delicious.

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MONTANAJANET

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Reviewed: Sep. 18, 2001

I agree that the ten ounce package of spinach was a lot of spinach! My husband loves spinach, though, so he thought it was great.

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Rebecca and Adrian

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Reviewed: Jun. 28, 2001

The reason there's no broccoli in this recipe is because it's a "spinach" quiche! And the point of having tofu is for people who prefer no eggs, tofu is a terrific source of soy protein and it also reduces the "bad" fats in this recipe if otherwise substituted! That's why this quiche is called a "tofu" quiche, b/c it's different then every other type of quiche which all use eggs. I think it's terrific the way it is...I'd use a little less spinach too..just a pinch less if it's fresh spinch. If it's frozen use the whole package. Spinach has mega-loads of iron and it's sooooo good for you too!

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