As a quiche lorraine connoisseur, I am quite impressed with this recipe. I've made and loved my quiche recipe for decades. After finding my son is allergic to eggs, I had to try this alternate recipe. I did modify the recipe to match my original one more closely, basically only substituting tofu for eggs (if it ain't broke...). I'll give the full recipe, should anyone care to try.
For two quiche: 2 prepared pie shells,1 1/2 cups half and half, 2-14oz boxes of tofu, 1tsp salt, 1/4 tsp Lawry's seasoning salt, 1/4 tsp marjoram, 1 clove garlic, chopped, 9oz fresh spinach (sauteed with garlic, then squeezed dry to measure 3/4 cups), 2 cups shredded sharp cheddar cheese. Pour into prepared pie shell and bake 350* for 50 min.
(If made with eggs, use 4-6 eggs and add 2T flour to shredded cheese before mixing all together)
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As a quiche lorraine connoisseur, I am quite impressed with this recipe. I've made and loved...