Greens "Quiche" Recipe (2024)

Not normally a fan of trying to hide tofu - let each ingredient be its own thing - but this was pretty good. Way too much mustard though; suggest cutting in half. A good use for tired greens

Recipe doesn't indicate that water from tofu packaging should be included, so I didn't, but then the ingredients were not wet enough to blend. So I added a few splashes of almond milk to make the batter pourable, and it turned out delicious and wonderful. A keeper!

Oof, this was a rare miss for me, and I am a very experienced vegan cook who's made successful, tasty tofu quiches in the past. And it's even rarer that I find something I cooked practically inedible. I used collard greens, and I think it would have been much better if I had pre-cooked the greens rather than adding them raw against my instincts—the bitterness did not go away. If you're looking for a similar (but good) recipe for vegan tofu quiche: see the Minimalist Baker website.

This recipe has a surprisingly fluffy, scrambled egg like texture when hot, but the mustard flavor is overwhelming. Only use this much mustard if you absolutely love mustard. When cooled, the texture was disappointing, so I recommend eating it straight out of the oven and reheating leftovers.

Use a largish pinch of black salt for a slightly "eggy" flavor.

Not sure what went wrong, but it turned out inedible. I agree with others that there was probably too much mustard.

I subbed leeks and mushrooms for the greens, precooked them on the stovetop for 15 minutes or so which turned out lovely. First time making a tofu ‘quiche’, and I would say to reduce the turmeric and corn starch. Mine turned out a bit chalky tasting. Definitely going to keep tweaking this one and make some new variations. Great jumping off point for vegan egg bakes

Please change the recipe... I didn't add the water from the tofu, which would have made a huge difference. The quiche was dry and not at all like eggs. I added more red pepper flakes, a little less mustard. Used very finely chopped collards. Next time I'd use chard and definitely add the water from the tofu.

Taking others’ advice I cut mustard to 1 tsp for about a 5/8 recipe (10 oz tofu). Sauteed veges I needed to use up (2 c broccoli and 3 c chard) with a little onion and garlic before adding (total of about 3 c cooked), keeping the powdered onion and garlic. Baked in an 8” sq pan. Very tasty.

I feel like I should begin with saying that...I wanted to like this. I've had similar dishes that were delicious and was excited to find this version and try it. Wow. I mean...wow. Inedible. Caveat: I accidentally ended up with extra firm tofu. I'm wondering if there's a typo in the recipe. Or several.

I agree with the suggestion to reduce the mustard. For the greens, I used baby kale, which turned out quite well. I would make again, experimenting with additional veggies as some recommended or adding smoked paprika and/or cumin to the spice mix.

Well, this was a loser. I followed the recipe as written except that I used 1 tbsp of Dijon rather than 1-1/2 (as suggested by some comments). Looked fine and smelled great, but the taste was completely flat. It was so uninteresting that no one finished the dish and most of it went into the compost. Very disappointing.

I riffed on the recipe by using the veggies in my fridge that were nearing end of life: fennel root, bok choy, mushrooms, as well as chopped onions. Since they are very crunchy, I sautéed them first to soften them. Topped with sliced tomatoes before baking per another reader’s suggestion. I used a deeper pie dish so baked it 10 minutes extra. Overall, a success! Very yummy.

I made this just as written and quite enjoyed it - I love mustard so it was the right amount for me. Experiments I might try - chickpea flour instead of all the cornstarch? Adding thyme for sure. I can see this in a weekly rotation for all leftover greens!

Oof, this was a rare miss for me, and I am a very experienced vegan cook who's made successful, tasty tofu quiches in the past. And it's even rarer that I find something I cooked practically inedible. I used collard greens, and I think it would have been much better if I had pre-cooked the greens rather than adding them raw against my instincts—the bitterness did not go away. If you're looking for a similar (but good) recipe for vegan tofu quiche: see the Minimalist Baker website.

This recipe is a big no go. The consistency is really hard to get down and the mustard flavor is really strong and I really just have nothing good to say about what happened with this quiche. I usually don’t have problems with any recipes from the New York Times, but this one was really pretty terrible.

This is a great "base" that you can play with and do whatever you want. I mixed regular and smoked tofu, subbed broccoli/spinach for greens, and used fresh onion instead of powder. I also used much less starch. I also added a vegan pie crust to this for a real quiche feeling!

I added very finely chopped broccoli to the leafy greens (Kale and Swiss Chard) as well as sun dried tomatoes to the top of the mixture. It came out really well!

Use a largish pinch of black salt for a slightly "eggy" flavor.

This recipe has a surprisingly fluffy, scrambled egg like texture when hot, but the mustard flavor is overwhelming. Only use this much mustard if you absolutely love mustard. When cooled, the texture was disappointing, so I recommend eating it straight out of the oven and reheating leftovers.