I used olive oil rather than vegan butter for the potatoes but did everything else as listed. Please can people leave more comments for other recipes it’s really helpful :), This is an amazing recipe! :D excited to try this out! So glad you enjoyed it, Jessica! The nutritional yeast is used mainly to provide a cheesy flavor that is hard to come by in vegan dishes. Perfect for breakfast, lunch, dinner, or even a snack with the mini-quiches! Maybe just dice some potatoes in the bottom for a faux crust! Nah, it’s a completely different type of yeast. I can’t believe how delicious this recipe is!!! Remove veggies from oven, add to a mixing bowl and top with the tofu mixture. Thank you! is. I blended it in my professor for the best Orange cheese like color we all love so much for those of us who remember the COLORS of food before we went vegan. Perhaps a vegetable bouillon or maggi or smoke seasoning though these can be full of msg so you would probably be better off with the nutritional yeast. You might be able to, but it likely won’t get as creamy. I used sweet potatoes and sprouts instead of brocolli, it’s what I still had left in the cupboards. – I didn’t add oil to the potatoes I made this with full tomatoes instead of cherry (worked wonderful) and threw a few thinly sliced maters on top right toward the end of baking for a good-looking finish. I want to make them in a muffin tin as well and am wondering about your results. I just wanted to say I ended up making it with regular Extra Firm instead of Extra Firm Silken and it came out great!! Made this for the first time tonight and turned out well! We are so glad you enjoy it! You really nailed it with this one! Then crumble the pressed tofu into I made this for a family birthday lunch as an ‘extra’ for vegan and vege family members. This, however, was deliciously creamy! I really love this recipe, I’ve made it several times now and gobbled up the whole thing every time. So I’ve made it both ways — with hummus and then just tried with vegan sour cream. I was worried about the small changes but man is plant based cooking the way to go. I am trying to cut carbs. The second time I used Cascadian Farms root vegetable hash as the base and just added a 1/4 cup of chickpeas and some dijion mustard instead of the hummus. I served it with sourdough biscuits and fresh fruit topped with chopped mint. I added vegan sausage and cheese….perfection?? I think this quiche would be lovely for brunches and lazy weekend mornings, as well as when you have family in town for the holidays. Super yummy. Dana, you are reading my mind! I used the tofu as directed but we had 2 eggs we needed to use so I put them in as well. – I threw in veggies (thawed Frozen brocolli and fresh spinach) right with the tofu/hummus – and I didn’t cook them beforehand Also, I had some canned jackfruit on hand (which shreds kinda like chicken), so I added that to the roasted veggie mixture. Let us know if you try it! Nutritional yeast tastes cheesy and doesn’t help things rise. Okay, this was A-MAZING. Oh yes, a huge difference. xo, Would it still be good if I make it the night before? I want to make these as mini quiches for my baby shower! REAL VEGANS EAT QUICHE! Choose a dry potato (ie. Big thanks from Calgary! Since this takes a while to make and we have busy lives, I might try to double next time and freeze one. Any ideas about what I can use in the crust with the potatoes? I also used black salt in the filling since I had it on hand and wanted extra eggy flavor. We think the tofu and tomatoes would make it too watery when removed from the freezer. I made a few alterations to decrease prep time: I used frozen shredded potatoes and I cooked the crust in the toaster oven at the same time the veggies were roasting in the oven so everything came together about 30 minutes faster. Beyond words. I make a really good tofu scramble. Can I make it with regular tofu (firm) instead of silken? I made this with extra firm Sunrise brand tofu and it turned out pretty good. Next time, would you mind leaving a rating with your review? Then add the veggies to the filling and add the filling to the crust and bake all together at the end. Didn’t have hummus made up but had tahini and chick peas so added each as is. Sooo delicious and easy to make. on top of it and let sit for 20 minutes; this gets the water Nice! I’m made it several times and it’s super flexible for variations. I am learning!) I have not tried this yet but would probably alter a few things: par cook ANY potato in the microwave – this tip follows for any potatoe pancake recipe as well. We think so! I think it is amazing! Just wanted to say thanks for putting this recipe together and sharing. When I also made hummus, I omitted cumin. xo. The other day I was at a party and the omnis were all eating delicious-looking quiches. Do you think you could use Yams/Sweet Potatoes for this instead of regular? Guess I need to give it another try? Oh my goodness, this was delicious! It has tantalized our taste beds every time! So easy too!! Hi Dave! Is there something I can use instead? Crispy on the crust I plan to use my vitamix and I’m not sure how long and at what speed I should process it. Jump to Recipe - Print Recipe. It does take some time to prep and cook, but it was worth it. Great question! I actually had made some vegan “feta cheese” (see here: http://greenevi.com/vegan-tofu-feta-cheese-new-and-improved/), and crumbled it on top of the quiche before putting it in the oven- turned out really great! We haven’t tried making it with regular extra-firm but would recommend silken if you manage to find it! hi minimalist baker, I am making 2+ recipes of yours a day! That’s all I have at the moment so if that’s possible I’d love to make or for Christmas breakfast!! Soy Milk – or any plain flavored plant-based milk to thin out the tofu and make it into a very thick batter. We haven’t tried that, but we think it would last 2-3 days! I havnt eaten tofu since…until now. Thanks Danielle! This recipe looks awesome! I think it tasted even better the next day! I used olive oil in the crust & I added a spoonful of flour & it turned out fine. thank you. My honey and I are not close to vegan and I make egg quiches frequently. To top it off I used a squeezy puffer to dust the top with smoked paprika. HI Karen, You can buy “silken firm” tofu in the international isle of your grocery store. I have your cookbook and found the asparagus quiche well, I don’t see the oven degree temperature though, is it 450 like this one above? That should work! Hope you love this recipe, Katrina! Would definitely make this again :). I used firm tofu and added a little turmeric for an eggy color. We’re so glad it turned out well! I am crushing on this HARD! Found it now, looks there for flavour as it’s denatured. We love your recipes! Thanks in advance!! Hi Morgan! Was a slight fail as my blender isn’t great and I had no nutritional yeast but i still enjoyed it! We’re so glad everyone enjoyed it! It looks delicious! This is delicious! Any ideas or thoughts on a sauce to drizzle or add to it? Hey! It’s almost impossible to put the fork down. Thank you for posting this recipe. I didnt have any potatoes on hand, but did have some amazing vegan frozen crust. I like it cold and always make it ahead of time so it can cool down and firm up, but that’s more because I often use soft silken tofu rather than extra firm but both are delicious. Thanks so much! Hi! Out of laziness, I used frozen shredded hash bwowns. And forget roasting the veggies here – quicker to sauté before adding to crust. But in steps 5 and 13 we should have the temperature listed as 375 F! Let us know how it goes! I made this a couple months back and LOVED it, and now I’m making it again for my mom next week. Thank you for the inspiration. Your recipes are consistently my favorite! The hashbrown crust might be my favorite part :) Next time I make it I will be adding more garlic, onion and general spices to the “egg batter mix” but the consistency was perfect for what I was hoping for. But overall, it is a good recipe. Instead of tomatoes I used mushrooms. Deb. We are so glad you enjoyed this recipe, Tom! My non vegan work friends loved it! xo. I made the quiche filling the night before and cooked it christmas morning. Thank you; this is helpful, as I’m looking to make this for a baby shower this weekend. Set aside and, To prepare tofu filling, add drained tofu to a. Unfortunately, the potato crust didn’t work for me–despite spraying the pan with non-stick, it completely stuck and didn’t taste appealing. I just made this with soft tofu and it turned out GREAT! A hash brown crust keeps this dish gluten-free as well as vegan! I made this last night and it’s amazing! It may get a little soggy, yes, but should still be delicious. I ate half of the quiche and had to make myself stop eating! I’ve used almond milk with lemon in it to fluff pancakes better… I wonder if a little of this would help? The potato crust is so good too honestly genius but if I’m short of time I’ll just make it crust less and grease the dish before baking. Although I love the idea of the hashbrown crust, I’m on a very difficult and strict diet right now so it’s not really an option… Would it be possible to make the tofu and vegetable mixture and bake it in a cake lined with baking sheets for example? Thank you for this recipe! Love the creativity, Robina! It is still in the oven after 40min. I will do a trial as I want to make them for Rosh Hashana dinner we have here soon. I was hoping for a more cheesy flavor. Place in the oven and bake until soft and golden brown (a total of 20-30 minutes). Blend it in a high speed blender like the Vitamix until smooth … I am not vegan, but I host a large annual holiday brunch that includes vegans, so I made this last year and am getting ready again to make it again this year. Not necessarily, but it does inject a lot of flavor. I will take some of that right now! I live in Kentucky and I’ve seen firm, extra-firm and silken (soft) tofu. Hmm, we aren’t sure! Will this still bake ok??? 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