Love it, love it, love it. I made it without the crust and made it vegan by replacing the parmesan with nutritional yeast. I am looking forward to the variations I can try...I do not miss the eggs or the dairy.

Awesome recipe! My dh, who "hates" tofu even liked this. My seven y.o. liked it too, but said it was a tad spicy...it was perfect for me. I did make a few substitutions though: I used frozen broccoli because that is what I had on hand, I added a container of presliced mushrooms (I chopped them up so my son wouldn’t complain), I used 3 tablespoons fresh parsley and I used skim milk instead of soy. I also upped a few ingredients: I used ¼ cup parmesan and 1 tablespoon Dijon, and I added ½ cup fat free cheddar cheese. I did put in nutmeg, but I used fresh ground. I don’t really like the pre-ground nutmeg. The fresh stuff is very light and is almost lemony in flavor. I think it makes a world of difference. Thanks for the recipe!

Really, really good. I made a rice crust , used 12 oz of extra-firm tofu, a pinch of nutmeg and red pepper flakes, fresh parsley and sprinkled some cheddar on top before baking in a glass pan at 350 for 35 min. I cook w/tofu fairly often so it's familiar to my family but they were surprised that this was a tofu quiche, they thought it contained eggs.

I really liked this recipe. Simple and good. I omitted the nutmeg and added more salt and some soy sauce-I was worried it would be a little sweet-it was savory. MMMM good.

Really yummy, especially for broccoli lovers like me. We used the hash brown potato crust and it tasted delicious and cut some calories as well! I was a little short on tofu but it didn't matter.

I thought this was going to turn out great, it smelled wonderful as it baked. However, the taste left a lot to be desired. The flavor was very dull and the consistency wasn't great. I thought I would let it cool down and maybe I would like it better. I didn't. My husband thought the consistency was alright, but we both couldn't eat it, it just did not taste good. I feel bad giving a bad rating, because maybe other people will like it, but we didn't. We eat a variety of foods (including vegetarian) and are not picky. It is rare for us to find something we dislike.

I love this recipe and have served to it guests who also loved it. It works well with lots of veggies, but if you happen to use frozen spinach drain it first!

Fabu! This stuff was just great. We didn't have parsley or dijon mustard (just the "normal" kind) and we added in some mushrooms and a few egg whites to make it a bit more "stable". We also had no pie crust, so we used hashbrowns (no grated, which we'd do next time!) In the future (and there will be a future!) we'll add tomato, and possibly a bit more cheese (including a bit of cheddar)

This didn't turn out as well as I had hoped. It didn't really set so it didn't hold together very well. I might be partly to blame for this because I didn't really blend the tofu mixture - just stirred it all together with a fork. But if I were to try it again I think I'd add an egg just in case.

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.

I used the basic recipe, but with real milk, some cheddar cheese, and HAM! It's not like quiche, but like a nice casserole. Satisfies the quiche craving, but without all the grease of eggs.

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!

This was so good! WOW! I made it with frozen chopped spinach instead of broccoli and it was wonderful. I had to add a little more soy milk then called for because I couldn't get it all mixed in my blender. I didn't add the red pepper, just the nutmeg, salt, and black pepper. Couldn't even tell there was tofu in it. Really yummy.

I was really excited to try this recipe based on the other readers' reviews, but it was so awful tasting that my boyfriend & I both couldn't eat it. I threw the whole thing out - what a waste. I don't know if it's just that we're not used to the taste of soy milk, as the only time I drink it is in the odd latte, but it was the only thing I could taste in the dish. Maybe the milk was bad? In any case, I won't be making it again!

Excellent! Consistency was great too. I added a little more dijon mustard. I've had trouble with egg quiches separating, but not this one. Wonderful recipe, thank you!