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The concept of this recipe is 5* for me - a 'quiche' alternative for those of us who don't eat eggs, and as a bonus, an interesting way to use nutritious quinoa. The tart cooked up really well (I used a tart tin) and it was firm enough to slice once it cooled a little. It didn't quite hit the mark for me on the flavour side. The roasted garlic flavour didn't come through, maybe it just needed more. Cooking the quinoa in broth might be a nice flavour tweak, and/or adding some "nooch" or pesto to the tofu mixture. There are lots of flavour combos you might work into this idea. I'll definitely come back to this next time I need a brunch sort of dish. Thanks Mersaydees, I enjoyed making this.

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magpie diner January 14, 2011
Spinach and Roasted Garlic Tart