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|