Reviewed: May 24, 2009

add cooked bacon

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Reviewed: Jan. 30, 2008

I have now made this recipe twice, with very good results both times. As other reviewers have mentioned, it is much better the second day - the texture improves, and the flavors meld and mellow very nicely. I cut back on the cinnamon, nutmeg, and curry powder the second time around, and I prefer the milder flavor. It keeps well in the fridge for several days. I heat up a slice in my small oven for a quick, healthy, and tasty meal.

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Addison61

Cooking Level: Intermediate

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Reviewed: Apr. 30, 2007

This was just okay. A little soupier than a normal quiche might be.

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linz311

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2007

WOW -- OK, when I first made this, I was NOT impressed (consistency was weird and I thought it needed eggs)... BUT a day later and reheated, it's TO DIE FOR. I left out the capers because I don't like them, and added just a tad bit more milk to the blender to make the tofu mixture a bit more creamy. Oh, and I didn't brown the crust first... just thawed it from frozen. And, I didn't steam the greens first. I didn't understand this extra step anyway. Just add to the onion/garlic mixture when called for. ;)

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motherteresa

Home Town: Huntsville, Alabama, USA

Living In: Portland, Oregon, USA

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Reviewed: Jan. 20, 2007

i thought this was very nice. i am trying to incorporate more soy into my diet, and this recipe is a keeper. i confess, i made it with a combo of tofu & egg (i was worried about the consistency, as some reviewers mentioned), and with a combination i thought it was very good! thanks for adding a completely different recipe to my repitoire!

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shishkabeenie

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Dec. 18, 2006

I love this recipe!! I made it one holiday for the veg's in my family and now I make it all the time!!

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kdc127

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Reviewed: Sep. 6, 2006

Should not be called a quiche. Interested substitutions, but it is completely different in taste and texture. The spices also are a throw off. For one, anyone who cooks Indian will not get the curry ingredients. Curry is not one thing, but many, so that already alters the recipe. And with the addition of the other spices which can already appear in curries it becomes confusing.

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ZAPATISTA234

Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

Living In: North Vancouver, British Columbia, Canada

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Reviewed: Jul. 20, 2006

I made this quiche last night and I must admit I was extremely disappointed by the results. I followed the recipe fairly closely but I'm willing to give three stars instead of two as the benefit of a doubt. The reviewer below who says the consistency is more like pumpkin pie is on the right track; for me, it was more like vegetable dip, though. The biggest issue for me was the seasoning; I HIGHLY suggest using no more than the amount of curry the recipe calls for if you're not specifically using MILD curry, as I followed those suggestions and ended up with a quiche that smelled Indian. I would just as soon eat a normal, egg-based quiche. Also, you'll probably have to steam the spinach and chard separately because when uncooked they take up a MASSIVE amount of space.

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FrenchamaHorn

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Reviewed: Jul. 18, 2006

This was delicious and a big hit with my husband! I will definately be making this again.

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Molly

Cooking Level: Intermediate

Living In: Forestville, California, USA

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Reviewed: May 19, 2006

Me and my husband LOVED it! I'm going to try it again and add Tuna or smoked salmon next time... And I can't wait!

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brabey

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Reviewed: May 17, 2006

I thought it was a great recipe for trying out tofu, but will probably use eggs next time. I left out the capers and used regular mushrooms and everything was great! I will absolutely make this again. It is easy to add and remove ingredients and still have an excellent dish.

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Jennifer

Cooking Level: Expert

Living In: Marietta, Georgia, USA

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Reviewed: Apr. 9, 2006

I subscribe to a veg delivery service to basically help me eat more vegs. This week I received Chard, and didnt know what to do with this weird looking large leaf. This recipe helped alot and me and partner loved it!!! This was also my first Quiche and I am proud of myself. I am planning to make this for a dinner party!!!

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Feesa1212

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Reviewed: Apr. 6, 2006

I thought this recipe was delicious, but my husband said it tasted like a veggie filled pumpkin pie. The consistency was certainly closer to pumpkin pie than quiche. Next time I may try it with eggs instead of tofu and maybe omit the cinnamon and nutmeg for his sake, but for me it was yummy!

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Alicia

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Reviewed: Mar. 6, 2006

I left out the red chard b/c I couldn't find it in the grocery store... added extra spinach and mushrooms instead, along with 5 or 6 leaves of chopped fresh basil. Next time, would use a homemade crust and mix the cheese (used swiss instead of cheddar - personal preference)in instead of sprinkling it on top at the end. Still, very good, and as a new veggie, a great way to experiment with tofu.

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AKVANDER

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Mar. 3, 2006

Yum! Nice dish and fun to make. Seems like you could tweek it very easily with good results. A good way to get in some healthy green veggies too.

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JamieW

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Dec. 18, 2005

Awesome! I love this recipe and so does everyone I have made it for..even hearty meat eaters. The only change I made was to add a 1/2 cup more parmesan. Yummy!

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LAALETHEA

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Reviewed: Nov. 19, 2005

this is great. There are a varety of flavors in ths quiche, however none of them are tasted.....maybe more curry.

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SCARLETSPIDER222

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Sep. 27, 2005

We had this for dinner tonight and it was delicious and very filling! Everyone enjoyed it, including our kids (ages 8,5,3,1). I did tweak the seasonings a little to our tastes by adding more curry powder and garlic, and I didn't have any milk so used yogurt thinned with water, but it still turned out excellent. Will definitely make again and maybe use the filling for home made pocket sandwiches.

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Mindy Poje

Cooking Level: Expert

Home Town: Hudson, Ohio, USA

Living In: Denver, Colorado, USA

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Reviewed: Aug. 25, 2005

Loved it....but modified it before I even tried it. I am not a 'shroom lover, so they got left out and used a red pepper instead. Additionally, when I couldn't find a pre-made crust without lard, I used the cresent rolls in a can and pre-baked them slightly before I put in the filling. All in all, this recipe is really forgiving.

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sleary

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Reviewed: Jun. 23, 2005

This is a really good way to eat those healthy cooking greens that can be kinda bitter and unappealing all by themselves. It's tasty and the fact it makes two pies makes it worth the significant prep time (I froze the second one to eat later). I made whole wheat/oil&water crust which complemented it really well, and I used regular white mushrooms rather than expensive oyster mushrooms, and spices I had on hand (cumin, coriander, parsley, rosemary, cinnamon, nutmeg). This combination provided a very nice warm, mellow flavor. I don't think the texture is really like quiche made with eggs, but it's creamy and good. And I love that the recipe is so healthy, especially with a whole wheat crust.

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ELIZDELPHI

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Spinach and Red Chard Quiche

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