Comments on: Mini Crustless Tofu Quiches

By: Julie

Julie — Sat, 04 Feb 2012 16:57:09 +0000

These are fantastic! Thank you for this website and your wonderful recipes. However the “bottoms” were a little bit soggy and I used the mori-nu tofu. I was wondering if there was, perhaps, too much moisture. How do you get more of the water out of silken tofu. I dumped the package into a strainer, but I don’t think it did much and I haven’t figured out how to get it out of the package in one piece, or even a few, to press. Thoughts anyone?

By: Lysa

Lysa — Wed, 01 Feb 2012 07:30:12 +0000

I am hooked. I made this recipe for the first time last week, and it was good but I think I added to many veggies that held water. I just had to cook them longer, but hey were great. I was so excited about vegan quiche!!!
These delicious little guys are perfect for an on the go breakfast, even when you are always in a rush(like myself).
This week I made them again, and they were even better! I put basil and sun dried tomatoes in..and by accident 1 Tbsp. of tahini rather that a tsp. I was worried, but they seemed to be fluffier and have better flavor. Thank you for such a great recipe:)

By: Waffles, Sangria, and Vegan Mini Quiches | Epicurious Vegan

Waffles, Sangria, and Vegan Mini Quiches | Epicurious Vegan — Wed, 18 Jan 2012 18:19:27 +0000

[...] Mini Veggie Quiche!For an Easter Brunch on Sunday at my friend Andrea’s house, I really wanted to make vegan quiche. I found a great recipe. [...]

By: Jillian

Jillian — Sun, 15 Jan 2012 20:54:24 +0000

So so yummy! I’ve made these a few times, but I always do something different, depending on what ingredients I have. I also wanted to share that it does indeed work with other types of tofu, you just have to bake them a bit longer in my experience. Also, you don’t need a food processor, just a strong mashing arm! Here’s what I did today:
Used regular firm tofu, frozen kale instead of bell pepper, at least tripled the nutritial yeast, added cumin, used ground flaxseed instead of cornstarch, added olive oil to the mix. Mashed everything up because I don’t have a blender. Baked for the maximum time and then broiled the tops for a minute or so. They set up well but are a bit crumbly because of the type of tofu and lack of blending, but nobody minds around here.
Can’t stop eating them!!!

By: What’s wrong with eating eggs? « the vegan pensieve

What’s wrong with eating eggs? « the vegan pensieve — Sun, 15 Jan 2012 08:48:09 +0000

[...] Mini Crustless Tofu Quiches [...]