I've never eaten a quiche of the egg kind, but they are served at our Grand Rounds and I love the way the mini-quiches look. So I when I stumbled on to this wonderful recipe from the Fatfree Vegan Kitchen, it was a chance not to be missed.
I subbed the vegetables with broccoli, carrots, beans and corn, and used Herbs de Provence instead of rosemary. The tofu I used was the fresh non-silken kind sold at the International store, but it worked just as well. Served with ketchup and hot tea. 🙂