I decided to try another recipe from the new Vegan Family Favorites cookbook today. I used mini-tart pans to make individual Quiche Lorraines filled with crumbled Smart Bacon and broccoli in a savory tofu custard. I packed one mini-quiche along with some honeydew melon balls and two chocolate creme Oreos for dessert. Beverage: vanilla soymilk with a shot of the hoity-toity all natural French hazelnut syrup my husband bought me for Valentine's Day (isn't he sweet? -- we love soymilk with hazelnut, the flavors are so right together).
Verdict: I added a bit more silken tofu than the recipe called for so the texture was quichey but solid enough to travel well. If I were to make it again I think I would add some nutritional yeast flakes for a "cheesier" taste. Shmoo said it was "good!" but still left the edges behind -- even flaky pastry crust gets the cold shoulder! 4 stars.