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My review
Spinach and Red Chard Quiche
2
Melissa Richter Ayers
"An excellent tofu quiche. You would never know it did not have eggs."
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Ingredients
1 h 10 m servings 442Original recipe yields 5 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Bake pie crust until lightly browned. Meanwhile, place spinach and Swiss chard in a steamer over 1 inch of boiling water, and cover. Lightly cook, about 5 minutes.
- Heat oil in a large skillet over medium heat and saute onions and garlic. When onions become transparent add spinach and chard. Stir in curry powder, parsley, salt and pepper. Saute until spinach and chard reduce, then add mushrooms and capers. Stir and remove from heat.
- In a blender or food processor, combine tofu, milk, nutmeg, cinnamon, cardamom and Parmesan cheese. Process until smooth and creamy. Pour over vegetables and mix well. Transfer mixture to the pie crust.
- Bake in preheated oven for 20 minutes. Remove from oven and sprinkle top with Cheddar cheese. Bake for 10 more minutes, or until cheese is lightly browned.
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Reviews
Read all reviews 3549 Ratings
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Most helpful positive review
2/20/2007
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...
Most helpful critical review
7/20/2006
I made this quiche last night and I must admit I was extremely disappointed by the results. I followed the recipe fairly closely but I'm willing to give three stars instead of two as the benefi...
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Newest
2/20/2007
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...
1/16/2005
I had recently purchased a 1 lb. bag of cleaned/chopped chard from Trader Joe's and then went searching for a good recipe. So glad I found this one! I made it last night and it's very good! W...
3/25/2001
I made mine with a wheatgerm spinach crust and it was great. I think saying "you can't tell it's made with tofu" is an exaggeration, but not much of one.
7/20/2006
I made this quiche last night and I must admit I was extremely disappointed by the results. I followed the recipe fairly closely but I'm willing to give three stars instead of two as the benefi...
9/6/2006
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 th...
5/17/2006
I thought it was a great recipe for trying out tofu, but will probably use eggs next time. I left out the capers and used regular mushrooms and everything was great! I will absolutely make this ...
3/6/2006
I left out the red chard b/c I couldn't find it in the grocery store... added extra spinach and mushrooms instead, along with 5 or 6 leaves of chopped fresh basil. Next time, would use a homemad...
4/6/2006
I thought this recipe was delicious, but my husband said it tasted like a veggie filled pumpkin pie. The consistency was certainly closer to pumpkin pie than quiche. Next time I may try it with ...
8/25/2005
Loved it....but modified it before I even tried it. I am not a 'shroom lover, so they got left out and used a red pepper instead. Additionally, when I couldn't find a pre-made crust without lar...