Tuesday, April 21, 2015

Eggless Quiche

Eggless Quiche
vegan, one-dish meal
serves 4

1 frozen pie crust
1 ½- 2 cups firm tofu (drained and hand crumbled)
½ cup veg cheese of choice, shredded
½ cup onion, chopped
1 potato, shredded
2 cloves garlic, minced
½ cup broccoli, chopped
1 jalapeno (or mild pepper of choice), sliced
1 small tomato, sliced
1-2 Tbsp olive oil
salt & pepper

Preheat oven to 400º F.  In a pan over medium-high heat, add olive oil.  Cook shredded potato in a thin layer on the pan until golden brown on each side. Sprinkle with salt & pepper.  Layer cooked hash browns at the bottom of the pie crust.  Sprinkle some of the cheese on top.
While pan is still hot, sauté onions, garlic, & peppers.  Approx 5 minutes.
In a small bowl mix sautéed veggies, most of the cheese, broccoli, crumbled tofu, salt & pepper.  Mix well.  Scrape mixture into pie crust.  Smooth out top with back of a spoon.  Sprinkle more cheese.  Add a layer of tomato slices on top.
Bake for about 45 minutes, checking every 15 to make sure crust isn't burning.
Remove from heat and let set 5-10 minutes before cutting.