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Tofu Quiche with Broccoli

SUBMITTED BY: WhirledPeas PHOTO BY: KaiahzMahm

"This is one of the best quiches I have eaten! It is also one of the easiest to make!"

RECIPE RATING:

Read Reviews (36)

Review/Rate This Recipe

PREP TIME	20 Min
COOK TIME	40 Min
READY IN	1 Hr 5 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (9 inch) unbaked 9 inch pie crust
1 pound broccoli, chopped
1 tablespoon olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 pound firm tofu, drained
1/2 cup soy milk
1/4 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground red pepper
black pepper to taste
1 tablespoon dried parsley
2 tablespoons grated Parmesan cheese

What to Drink?
	Sauvignon Blanc

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C). Bake pie crust in preheated oven for 10 to 12 minutes.
Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
Heat oil in a large skillet over medium-high heat. Saute onion and garlic until golden. Stir in the cooked broccoli and heat through.
In a blender combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, parsley and Parmesan cheese; process until smooth. In a large bowl combine tofu mixture with broccoli mixture. Pour into pie crust.
Bake in preheated oven for 35 to 40 minutes, or until quiche is set. Allow to stand for 5 minutes before cutting.

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REVIEWS

Reviewed on Feb. 19, 2007 by West End Daisy

This is a great tofu recipe... especially if you are looking for something to make to change a... MORE

Reviewed on Oct. 4, 2003 by MGRATZER

This was easy and healthy, since I used a "crust" of frozen uncooked hash browns that I'd... MORE

Reviewed on Jan. 22, 2003 by SIMEDAR

My broccoli wasn't the freshest and I used silken tofu instead of firm, and the quiche still... MORE

Reviewed on Jan. 12, 2004 by stephanie

I was amazed. So was my friend after he finished eating and I told him it was all tofu. I... MORE

Reviewed on Jan. 22, 2003 by PATTY JOE

Next time I would leave out the nutmeg, but otherwise very good. MORE

Reviewed on Mar. 9, 2005 by RASACS

Very Yummy-my husband had no idea it was tofu. I used a bag of mixed vegetables and no crust... MORE

Reviewed on Oct. 7, 2004 by MARJORIE8

Absolutely delicious and so easy to make. One thing I will change next time (and that's... MORE

Reviewed on Mar. 19, 2006 by MELS MARTINEZ

I made this recipe without the cheese for a lunch that had a vegan population, and they really... MORE

Reviewed on Jan. 9, 2005 by amelie

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.

amelie
Jan. 9, 2005

wow, great recipe - even I couldn't screw it up! (I never seem to have all the ingredients when I cook, so I end up experimentally substituting things). I only had a 13oz bag of frozen broccoli, so threw in some frozen mixed bell pepper strips (tho I chopped them into smaller pieces). I don't have a food processor so I mashed the tofu up in a bowl. The only "spices" I had were ground black pepper and garlic powder. I had some left over salsa, so I threw that in in lieu of the ground red pepper. I saw some grape tomatoes in the fridge, and chopped up a small handful of those as well. And I only had about a quarter cup of chopped red onion. (I kinda steamed the broccoli and peppers together with the onion and garlic powder to thaw them out a little before adding them) After mixing it all together, it seemed sort of crumbly and I was worried it wouldn't "gel", so I added two eggs (I think that is what binds it together?). I also added a small amount of whole wheat flour (it was called for in another quiche recipe, so I thought I'd try it). And then that still didn't look right to me, so I added a small amount of soy milk. After I put it in a pie crust I found some parmesan cheese mix that had come in a bag of frozen ravioli, so I sprinkled that on top. Miraculously it actually tasted really good! I wish I had measured everything so I could make it again!

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4 users found this review helpful

wow, great recipe - even I couldn't screw it up! (I never seem to have all the ingredients... MORE