This quiche is easy to make with range of wonderful flavourings to complement the tofu and broccoli. Wonderful hot, just as good cold or even re-reheated.
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. - 19 Feb 2007 (Review from Allrecipes USA and Canada)
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. - 01 Apr 2003 (Review from Allrecipes USA and Canada)
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. - 09 Mar 2005 (Review from Allrecipes USA and Canada)