An excellent tofu quiche. You would never know it did not have eggs.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Nutrition Facts

441.7 calories; 23.5 g protein; 28.7 g carbohydrates; 20.9 mg cholesterol; 815.7 mg sodium. Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/20/2007
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. ;) Read More
(41)

Most helpful critical review

Rating: 3 stars
07/20/2006
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 benefit of a doubt. The reviewer below who says the consistency is more like pumpkin pie is on the right track; for me it was more like vegetable dip though. The biggest issue for me was the seasoning; I HIGHLY suggest using no more than the amount of curry the recipe calls for if you're not specifically using MILD curry as I followed those suggestions and ended up with a quiche that smelled Indian. I would just as soon eat a normal egg-based quiche. Also you'll probably have to steam the spinach and chard separately because when uncooked they take up a MASSIVE amount of space. Read More
(16)
49 Ratings
  • 5 star values: 30
  • 4 star values: 11
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/20/2007
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. ;) Read More
(41)
Rating: 5 stars
01/16/2005
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! What makes it even better is knowing how nutritious it is. I'm glad I read about the need for 2 pie shells because mine yielded exactly that. I used all the chard and no spinach. I also purchased the healthier pie shells...no trans fat and all natural ingredients. I added a little more parmesan and cheddar and didn't add capers and cardamom. I also added some sliced red peppers and sauteeed them with the onions and added can of drained/rinsed mushrooms. Next time, I will incorporate most of the cheddar into the mixture and sprinkle less on top. This recipe is definitely a keeper and is good served with a salad. Thank you, Melissa! Read More
(24)
Rating: 5 stars
07/04/2003
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. Read More
(23)
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Rating: 3 stars
07/20/2006
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 benefit of a doubt. The reviewer below who says the consistency is more like pumpkin pie is on the right track; for me it was more like vegetable dip though. The biggest issue for me was the seasoning; I HIGHLY suggest using no more than the amount of curry the recipe calls for if you're not specifically using MILD curry as I followed those suggestions and ended up with a quiche that smelled Indian. I would just as soon eat a normal egg-based quiche. Also you'll probably have to steam the spinach and chard separately because when uncooked they take up a MASSIVE amount of space. Read More
(16)
Rating: 5 stars
05/17/2006
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 again. It is easy to add and remove ingredients and still have an excellent dish. Read More
(15)
Rating: 3 stars
09/06/2006
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. Read More
(14)
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Rating: 4 stars
03/07/2006
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 homemade crust and mix the cheese (used swiss instead of cheddar - personal preference)in instead of sprinkling it on top at the end. Still very good and as a new veggie a great way to experiment with tofu. Read More
(12)
Rating: 3 stars
04/06/2006
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 eggs instead of tofu and maybe omit the cinnamon and nutmeg for his sake but for me it was yummy! Read More
(11)
Rating: 5 stars
08/25/2005
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 lard I used the cresent rolls in a can and pre-baked them slightly before I put in the filling. All in all this recipe is really forgiving. Read More
(11)