Reviewed: Dec. 2, 2011

Thumbs down from my family... Didn't like the consistency,flavor was ok. Had to add a bit more milk for it to blend but only a little. First not so good recipe from this site so I am doing well so far

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1 user found this review helpful

Reviewer:

Lisa

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Reviewed: Jan. 24, 2011

Excellent taste and texture. I followed the recipe as written, except instead of steaming I sauted the greens with everything else. I loved it fresh and reheated. Mine fit in one pie crust.

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4 users found this review helpful

Reviewer:

jcschlan

Reviewed: Jan. 29, 2010

This was surprisingly good and oh so healthy! I would totallly agree with other reviewers that said the tofu is not a good base. I used have a tub of firm tofu and two eggs and it was still a bit runny. Next time I think I will just do all eggs. Be sure to use the chard stems - when chopped and added to this, it give some color (looks like tomatoes) and adds a bit of crunch.

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5 users found this review helpful

Reviewer:

MNOTSCH

Cooking Level: Intermediate

Living In: San Francisco, California, USA

Reviewed: May 24, 2009

add cooked bacon

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2 users found this review helpful

Reviewer:

Brock

Reviewed: Jan. 30, 2008

I have now made this recipe twice, with very good results both times. As other reviewers have mentioned, it is much better the second day - the texture improves, and the flavors meld and mellow very nicely. I cut back on the cinnamon, nutmeg, and curry powder the second time around, and I prefer the milder flavor. It keeps well in the fridge for several days. I heat up a slice in my small oven for a quick, healthy, and tasty meal.

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4 users found this review helpful

Reviewer:

Addison61

Cooking Level: Intermediate

Reviewed: Apr. 30, 2007

This was just okay. A little soupier than a normal quiche might be.

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3 users found this review helpful

Reviewer:

linz311

Cooking Level: Intermediate

Reviewed: Feb. 20, 2007

WOW -- OK, when I first made this, I was NOT impressed (consistency was weird and I thought it needed eggs)... BUT a day later and reheated, it's TO DIE FOR. I left out the capers because I don't like them, and added just a tad bit more milk to the blender to make the tofu mixture a bit more creamy. Oh, and I didn't brown the crust first... just thawed it from frozen. And, I didn't steam the greens first. I didn't understand this extra step anyway. Just add to the onion/garlic mixture when called for. ;)

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36 users found this review helpful

Reviewer:

motherteresa

Home Town: Huntsville, Alabama, USA

Living In: Portland, Oregon, USA

Reviewed: Jan. 20, 2007

i thought this was very nice. i am trying to incorporate more soy into my diet, and this recipe is a keeper. i confess, i made it with a combo of tofu & egg (i was worried about the consistency, as some reviewers mentioned), and with a combination i thought it was very good! thanks for adding a completely different recipe to my repitoire!

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2 users found this review helpful

Reviewer:

shishkabeenie

Cooking Level: Expert

Living In: New York, New York, USA

Reviewed: Dec. 18, 2006

I love this recipe!! I made it one holiday for the veg's in my family and now I make it all the time!!

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4 users found this review helpful

Reviewer:

kdc127

Reviewed: Sep. 6, 2006

Should not be called a quiche. Interested substitutions, but it is completely different in taste and texture. The spices also are a throw off. For one, anyone who cooks Indian will not get the curry ingredients. Curry is not one thing, but many, so that already alters the recipe. And with the addition of the other spices which can already appear in curries it becomes confusing.

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12 users found this review helpful