Recipe by WhirledPeas
"This is one of the best quiches I have eaten! It is also one of the easiest to make!"
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1 (9 inch)
unbaked 9 inch pie crust
onion, finely chopped
firm tofu, drained
ground red pepper
black pepper to taste
Parmesan flavor soy cheese
This is a great tofu recipe... especially if you are looking for something to make to change a tofu skeptic. I added more veggies - steamed cauliflower with the broccoli, sauteed mushrooms with the onions, and added a diced roasted red pepper. I also added asiago cheese to the tofu mixture as well as sprinkling it on top.
Since I don't really do pie crust (never comes out right and I don't like storebought) I did a crust with wholewheat couscous. It was easy and tasty(plus it has a lot less fat than pie crust). Mix cooked couscous (make sure it's pretty dry) with salt, parsley or other herbs, and a couple egg whites. Pat it into place like a graham-cracker crumb crust into an oiled or cooking-sprayed pie plate. Bake it for ten minutes at 350 before adding the quiche ingredients.
Thanks for a fun, flexible recipe. Can't wait to try other "filling" combinations.
This was decent. My toddler liked it, but he likes broccoli a lot. I laughed quietly to myself as my FIL who "hates" tofu went back for seconds. The only changes I made were using hemp milk instead of soy, and throwing more cheese on top (Should have used cheddar, the parm wasn't that interesting a contrast for me.)
This was easy and healthy, since I used a "crust" of frozen uncooked hash browns that I'd pre-baked for about 8 minutes. It went together smoothlyand without much fuss; even my skeptical fiance enjoyed it. The mustard and onions really work in this, and I added a little shredded cheddar on top for extra oomph.
Very Yummy-my husband had no idea it was tofu. I used a bag of mixed vegetables and no crust of any kind and it turned out great.
My broccoli wasn't the freshest and I used silken tofu instead of firm, and the quiche still turned out very good. The texture wasn't quite like a typical quiche (perhaps because I used the silken tofu), but overall it was successful and I would definitely make it again.
I made this recipe without the cheese for a lunch that had a vegan population, and they really loved it (not to mention, appreciated the effort!). I didn't try it myself, but I made three and there wasn't a bit left. Those who ate it said that the texture was just like a real quiche, and the broccoli was really yummy. I used a homemade shortening-based pie crust. I'm glad to have this recipe in case it's needed for occassions such as this again. Doubt I'd make it for myself because I looooove quiche lorraine so much! I was worried when I made this that the filling was way too thick and almost added some more liquid, but I'm glad I didn't. I forgot that this wasn't going to "set" like an egg-based quiche. Thanks for this recipe!
Next time I would leave out the nutmeg, but otherwise very good.
Absolutely delicious and so easy to make. One thing I will change next time (and that's because of personal taste) is to put red pepper to taste as opposed to 1/2 a teaspoon. I actually only used a 1/4 teaspoon and it was still to spicy for me. My co-worker whom I brought a piece to loved it too but she found that it could have used more red pepper. Go figure! Definitely think this should be "red pepper to taste" like the recipe calls for black pepper. Will definitely make this one again and serve it to my friends to see if they can tell it's made from tofu! Thanks for a great recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Tofu Quiche with Broccoli
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 176
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