Saturday, December 25, 2010

Classic Broccoli Quiche on Christmas Morning

I'm up before the birds today wrapping a few gifts, stuffing my daughter's stocking and browsing through my cookbooks looking for some inspiration.  Traditionally on Christmas morning my mother always made Quiche Lorraine, my Irish grandmother would bake current scones and we would sip mimosas as we tore into our gifts.  The quiche was something I always looked forward to so this morning I decided to try Classic Broccoli Quiche from Vegan Brunch and start a new tradition - one that doesn't involve bacon and processed gruyere cheese. 

I was a little doubtful as I blended the cashews and tofu together.  The filling seemed a little on the crumbly side instead of creamy or smooth.  I added a tablespoon or two of soy milk to the mixture as it pulsed away and that seemed to help a bit.  Once everything was combined I began to pack it into the pie shell.  I wasn't sure it would fit but thankfully, because the filling was not runny, I was able to dome it up in the centre and get the entire amount in.  Unfortunately I had no cherry tomatoes or strips of red pepper on hand to decorate the top and make it look pretty. 

So, for the taste test; the thyme, tarragon, turmeric and broccoli proved to be a really nice flavour combination.  My problem was with the texture.   Not creamy enough, a little too dry and cumbly.  I think using silken tofu instead of regular tofu would solve this problem easily.  I am going to make it again or one of the other quiche or frittata recipes in the book with this substitution and see if it makes a difference.  I guess I have a little more experimenting to do before our new holiday traditions are decided upon.  :-)  

Classic Broccoli Quiche


  1. Your descriptions ROCK, Lee! I look forward to your experiments on this one. Big Xmas hugs.

  2. It looks pretty even without any red topping. I have had smooth and creamy vegan quiches, but in restaurants, and many years ago. Good luck with experimenting! I hope that you manage to find a recipe that you adore!

  3. I think I'm going to make this one again, or maybe with cauliflower and use the silken tofu. The flavour was very good although I thought the tarragon was a bit strong.