This is a great tofu recipe... especially if you are looking for something to make to change a tofu skeptic. I added more veggies - steamed cauliflower with the broccoli sauteed mushrooms with the onions and added a diced roasted red pepper. I also added asiago cheese to the tofu mixture as well as sprinkling it on top. Since I don't really do pie crust (never comes out right and I don't like storebought) I did a crust with wholewheat couscous. It was easy and tasty(plus it has a lot less fat than pie crust). Mix cooked couscous (make sure it's pretty dry) with salt parsley or other herbs and a couple egg whites. Pat it into place like a graham-cracker crumb crust into an oiled or cooking-sprayed pie plate. Bake it for ten minutes at 350 before adding the quiche ingredients. Thanks for a fun flexible recipe. Can't wait to try other "filling" combinations.
This was easy and healthy since I used a "crust" of frozen uncooked hash browns that I'd pre-baked for about 8 minutes. It went together smoothlyand without much fuss; even my skeptical fiance enjoyed it. The mustard and onions really work in this and I added a little shredded cheddar on top for extra oomph.
Very Yummy-my husband had no idea it was tofu. I used a bag of mixed vegetables and no crust of any kind and it turned out great.
My broccoli wasn't the freshest and I used silken tofu instead of firm and the quiche still turned out very good. The texture wasn't quite like a typical quiche (perhaps because I used the silken tofu) but overall it was successful and I would definitely make it again.
I made this recipe without the cheese for a lunch that had a vegan population and they really loved it (not to mention appreciated the effort!). I didn't try it myself but I made three and there wasn't a bit left. Those who ate it said that the texture was just like a real quiche and the broccoli was really yummy. I used a homemade shortening-based pie crust. I'm glad to have this recipe in case it's needed for occassions such as this again. Doubt I'd make it for myself because I looooove quiche lorraine so much! I was worried when I made this that the filling was way too thick and almost added some more liquid but I'm glad I didn't. I forgot that this wasn't going to "set" like an egg-based quiche. Thanks for this recipe!
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!
Absolutely delicious and so easy to make. One thing I will change next time (and that's because of personal taste) is to put red pepper to taste as opposed to 1/2 a teaspoon. I actually only used a 1/4 teaspoon and it was still to spicy for me. My co-worker whom I brought a piece to loved it too but she found that it could have used more red pepper. Go figure! Definitely think this should be "red pepper to taste" like the recipe calls for black pepper. Will definitely make this one again and serve it to my friends to see if they can tell it's made from tofu! Thanks for a great recipe.
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!!
Next time I would leave out the nutmeg but otherwise very good.
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.
