Reviewed: Apr. 10, 2012

Huge hit! Some people at my Easter gathering didn't even realize this was vegan! TIP: Press your tofu before you do this. The more water you get out of the tofu the better the texture will be!

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Reviewer:

sunboi87

Reviewed: Feb. 8, 2012

I have to say, I was swayed by the other reviews and was looking forward to this low-fat version of quiche. Not worth serving.

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Reviewer:

hilltop mom

Reviewed: Oct. 23, 2011

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.)

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Reviewer:

Peera

Reviewed: Jul. 10, 2011

Wonderful taste! I'm a supreme novice when it comes to cooking with tofu and I'm glad I found this recipe. I didn't give it five stars because it doesn't "set" like regular quiche does so I couldn't make it in muffin tins for quick, individual servings for the mornings when I'm running late or being lazy.

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Reviewer:

KosherHottie

Reviewed: Jun. 26, 2011

Made this quiche tonight in a deep dish pie plate. Made very minor changes to suit my taste - omitted the red pepper and used 1/4 tsp each dried oregano and sage. Added 1/4 tsp more salt (sea). Readers said theirs was not firm, so I added 2 tsp flour - it set up perfectly - the pie was firm and sliced well (cooled 20 mins before cutting). I used the oil pie crust recipe from the original Tassajara Bread Book - Yum! (prick crust and pre-bake 7-8 mins). Will definitely make again. Oh - I turned the oven temp down a little (400 for pre-baking the crust, 375 for baking the filled quiche and baked 40 mins). DEEP DISH PIE CRUST: 1 1/2 cups unbleached flour, 3/4 tsp sea salt, 1/3 cup light olive oil, 1/3 cup cold water. Add oil gradually to flour/salt; gradually stir in water to form a ball and roll crust.

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Reviewer:

STARFLOWER

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Reviewed: Apr. 13, 2011

Aside from leaving out the pie crust all together, I made this recipe almost exactly and it was delicious! I sprayed a muffin tin with a little Pam and poured the mixture right into the cups. They scoop right out when they're done (about 25 to 30 mins) and because there's no pie crust to add any extra calories or fat, you can eat a few guilt free!

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Reviewer:

rmmcgrath29

Reviewed: Mar. 5, 2011

Excellent recipe; very easy and tasty. I am making this tonight for the second time, at the request of my kids! I will be trying spinach and summer squash tonight as well as the broccoli.

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Reviewer:

SoysauceGirly

Reviewed: Mar. 4, 2011

I made this with no crust ( spray 1 qt dish with cooking spray for easy cleanup) & used regular milk. Really good.

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Reviewer:

vickie

Reviewed: Feb. 7, 2011

This was good! I made my own crust (1/4 olive oil, 1/4 cold water, 1 cup flour, and some salt) and omitted the cheese and nutmeg, as I don't eat cheese and don't care for the latter. Next time I will add more of all the spices. I also just mashed it up with a fork because I couldn't find my blender. It looked pretty egg-y so maybe that would solve the texture problem for some. Good for vegans- especially with some nutritional yeast flakes!

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Reviewer:

bearclaire

Cooking Level: Beginning

Home Town: Phoenix, Arizona, USA

Reviewed: Jan. 20, 2011

Fabulous!! we have egg allergies and so have never done a quiche, but I was in the mood for something different and we try to go meatless a couple of times a week. Everyone ate it...the kids were less enthusiastic than the parents, but they ate it!! Like others, I did a potato crust, simply thinly slicing a russet and overlapping on the bottom and sides of the pie plate. Baked for @ 15 min. and then filled and baked. Delicious!!

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