Here's what you need:
- 4 cups frozen shredded hash browns (thawed, and dried with a paper towel)
- 2.5 tbsp. vegan butter (melted)
- Salt & Pepper
- 16 oz. block of tofu (we used extra firm)
- 3 tbsp. nutritional yeast
- 1/4 cup hummus
- 1/2 tbsp. garlic powder
- 1/2 sweet onion, finely chopped
- 1/2 bell pepper, chopped
Here's what you do:
The night or day before:
- Preheat oven to 450 degrees, and lightly grease a pie plate.
- In a medium bowl, mix together your shredded potatoes and melted butter.
- Lightly salt and pepper your potato/butter mixture.
- With a spatula, press your potatoes into your pie plate, forming a crust. (Be sure to mold it up the sides of the plate as well, to hold all your filling in!)
- Place in the oven for 25 minutes, or until your potatoes brown all over. After it cools, cover and set aside until morning.
- While your crust is baking in the oven, prepare your veggies and wrap your tofu in paper towels to drain.
- Chop up whatever veggies you'll want in your quiche. (You can use anything! We only used onion and bell pepper. I chopped up the peppers with a knife, but someone complains that I never cut up the onion small enough so I had to use the SlapChop!)
- In a pan, heat some olive oil, and saute your veggies until soft. Add salt, pepper, and garlic powder.
- In your food processor, combine your tofu, nutritional yeast, and hummus. It helps to break up the tofu into pieces so that it will all fit. Process until smooth - you may need to scrape the sides with a spatula a couple times.
- Once smooth, combine your tofu mixture and your veggies in a medium bowl. (Use the same bowl your hash browns were in to save on dishes!)
- This mixture can be covered and set in the refrigerator until morning!
The morning of:
- Preheat your oven to 375 degrees.
- Spread your tofu/veggie filling into your pre-baked potato crust, and smooth with a spatula.
- Place in the oven for 30-40 minutes, or until the top browns and the tofu feels firm to the touch.
Topped with a little avocado and some sriracha or ketchup? OH YEAH! This would be perfect to get into the oven Christmas morning, go open gifts and have some coffee, and come back in 40 minutes to hot and ready breakfast! And on top of that, it's delicious and filling!
Sarah & Nick
7 comments
I feel like this is going to save my morning more than once. You're brilliant!
ReplyDeletelove the layers! :)
ReplyDeleteI made this for a vegan brunch potluck today, and had multiple people say it was the best quiche they had ever had! Lots of requests for the recipe too, so I made sure to share it. :) Thanks for the great recipe!
ReplyDeleteHi Rachel, that's awesome! Thanks so much for sharing! :)
DeleteI have to be honest...when the tofu mixture came out of the food processor, I was nervous. It was bland and had an odd texture. But, I stuck with the recipe, and I'm so glad I did! The final result is super tasty, filling and way more quiche-y than I expected! I'll definitely be making this again. As a bonus...it's kid-approved. :)
ReplyDeleteHave you ever made this crustless?
ReplyDeleteHello! I have not tried making this crustless, but if you do, let me know how it is!
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