Classic Broccoli Quiche

Page 41

Cuisine: North American | Course Type: Breakfast/Brunch

(1 review)

Tags: broccoli breakfast tofu vegan silken tofu

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The first time I made this recipe I used firm tofu as was called for and was not happy with the moisture level and over-firmness of the quiche. I thought the texture would be greatly improved by using silken tofu instead and am happy to report that after making this for the second time, implementing that change, it was fantastic. Even before I popped it in the oven as I was spooning the mixture into the pie shell it was creamy versus dry and crumbly the first time.

A note about the flavour, the recipe contains only ½ teaspoon of dried tarragon but I found the flavour quite dominant so if you don’t like tarragon then you might consider reducing the amount or leaving it out.

(edited 12th March 2012) (0) comment (2) useful  

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