Comments on: Broccoli & Pine Nut Quiche

By: * Vegan Sparkles *

* Vegan Sparkles * — Thu, 13 Sep 2012 02:03:06 +0000

In reply to Brittany. hehe, absolutely! Eggs who? :-)

By: * Vegan Sparkles *

* Vegan Sparkles * — Thu, 13 Sep 2012 02:02:43 +0000

In reply to Angela. Thank you so much for the inspiration and some great pointers for my first try at a vegan quiche, Angela! :-)

By: Angela

Angela — Thu, 13 Sep 2012 01:08:11 +0000

Great job on the quiche – it looks awesome 🙂

By: * Vegan Sparkles *

* Vegan Sparkles * — Thu, 06 Sep 2012 03:15:50 +0000

In reply to Sarah. Hi Sarah! I used a 350g block of firm tofu which seemed to be the perfect amount for the size of my pie dish. I started with just half of the filling mixture and then made another half when I realised I needed more. I hope that helps. :-)

By: * Vegan Sparkles *

* Vegan Sparkles * — Thu, 06 Sep 2012 03:14:15 +0000

In reply to Laure.

Oh fantastic, Laure, and I’m so happy that your son loved it too! I need to make it again with the sundried tomatoes and mushrooms – I bet it was delicious! Enjoy! 🙂

By: * Vegan Sparkles *

* Vegan Sparkles * — Thu, 06 Sep 2012 03:13:25 +0000

In reply to James. haha, fabulous! I'm so happy to hear it and yes, I have only just begun to experiment with these brilliant ready-made pastry cases too. They make it so fast and easy, don't they! I'm so happy to hear your partner loved it too. :-)

By: * Vegan Sparkles *

* Vegan Sparkles * — Thu, 06 Sep 2012 03:11:26 +0000

In reply to Clair Walton. It sure is, Clair. The nutritional/savoury yeast just adds colour and a nice, cheesy taste, but you could definitely substitute soy/nut cheese or just leave it out altogether. :-)

By: Sarah

Sarah — Wed, 05 Sep 2012 17:38:09 +0000

How much does a “block” of tofu weigh, please? There are different sized packets in the UK, depending on the manufacturer.

By: Laure

Laure — Wed, 05 Sep 2012 17:00:53 +0000

I tried your receipe today, and followed your advice, I added sundried tomatoes and mushroom. It was delicious! Even my son said it tasted great! Thank you! 🙂

By: James

James — Wed, 05 Sep 2012 16:04:24 +0000

Ms Sparkles – I made this today and it was a instant hit with my partner. Really easy to make too. I made the base with “shortcrust pastry” (at least that is what we call it in the UK) – just googled and shortcrust pastry UK = pie crust US. What was really cool is that you don’t have to pre-bake the pastry as the filling doesn’t make the pastry wet. So it saves lots of time!

Thanks – James