Growing up, quiche was one of my favorite breakfast dishes. So I was very excited to come across this recipe from the FatFree Vegan Kitchen. I made a few substitutions to the recipe based on what I had at hand. Instead of brown rice for the crust, I used my favorite grain, quinoa. I subbed broccoli for the asparagus, added some Italian seasoning and topped it off with tomatoes. It turned out pretty good. I think the tofu mixture needed a little more seasoning and the crust would be better with a quick pre-bake, but I will definitely make this again. I took left-overs to work for lunch and got compliments on the smell. That's unusual. Most days my food just gets suspicious looks from my tofu-fearing coworkers.