Quick Vegan Breakfast: Scrumptious Quiche Recipe
My fellow vegans and plant-based foodies, are you tired of the same old boring breakfasts? Well, I have a recipe that will knock your socks off! Introducing my vegan breakfast quiche with a simpatico hash brown crust. This dish is perfect for any time of day and is an absolute go-to for weekend brunches or any time you want to impress your guests with a tasty and visually appealing meal.
Now, I know what you might be thinking, “a vegan quiche? Impossible!” But I can assure you that this quiche is as delicious and flavorful as any traditional quiche out there. And the best part? There is no dairy! That’s right, my friends. No cow’s milk or cheese needed to make this savory breakfast treat.
But don’t take my word for it, give this recipe a try and taste the magic for yourself. So let’s gather our ingredients and get cooking!
Why You’ll Love This Recipe
If you’re searching for the perfect vegan breakfast recipe to satisfy your taste buds, look no further than this Vegan Breakfast Quiche with a Simply Potatoes Hash Brown Crust. Trust me when I say that it will be love at first bite!
First things first, let’s talk about the crust. It’s made from shredded hash browns that are mixed with olive oil, salt, and pepper to give it that lovely golden brown color and crispy texture. This means that the quiche is not only gluten-free but it’s also healthier as we’re using potatoes instead of wheat flour. And trust me, you won’t even miss the traditional pie crust once you try this incredible hash brown crust.
Now let’s get to the filling. We’re replacing eggs and cheese with our secret ingredient: tofu! Tofu has a neutral taste and can be seasoned to mimic many traditional egg dishes, which works perfectly in this quiche recipe. Together with nutritional yeast flakes, garlic cloves, lime juice and other herbs and spices like cilantro and nutmeg we create a flavourful vegan cheddar cheese-like mixture that is so delicious you won’t believe it isn’t dairy.
Not only is this quiche incredibly flavorful and satisfying, but it’s also incredibly versatile. You can customize it to your liking by using different vegetables such as diced potatoes or sautéed mushrooms or veggies such as bell peppers, green onions or diced tomatoes. This recipe makes 4-6 servings which means that you can have breakfast for a crowd in one go or make sure you have leftovers for dinner!
Oh, did I mention that the quiche is meal-prep friendly? Yes! You can easily prepare it ahead of time and store it in the fridge or freezer until ready to serve. Just remember to reheat in the oven to keep that crust nice and crispy; there’s nothing worse than a soggy quiche crust.
All these reasons are exactly why you’ll fall head over heels in love with this Vegan Breakfast Quiche with Simply Potatoes Hash Brown Crust recipe. So what are you waiting for? Try it out for yourself today!
Ingredient List
Before we dive into the recipe, let’s take a look at the ingredient list. You will need:
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Hash Brown Crust:
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2 cups of Simply Potatoes shredded hash browns
- 3 tablespoons of olive oil
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Salt and pepper to taste
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Quiche Filling:
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1 block (20 oz) of tofu, drained and pressed
- 2 small diced yellow onions
- 2 diced garlic cloves
- 1 bell pepper, seeded and chopped
- 1 cup halved cherry tomatoes
- 1 tablespoon of potato starch
- 1 tablespoon of cornstarch
- Juice of one lemon and one lime
- Zest of one lemon
- Salt and pepper to taste
- 2 tablespoons of nutritional yeast flakes
-¼ cup coconut milk
-¼ teaspoon ground nutmeg - A handful of fresh cilantro leaves, chopped
Make sure you have all these ingredients on hand before starting the recipe. You might also want to use some substitutions or variations depending on your taste preferences, and that is something we will discuss in the next section.
The Recipe How-To
Let’s get cookin’! Here are the steps to follow for a mouth-watering vegan breakfast quiche with Simply Potatoes hash brown crust.
Step One: Preheat the Oven and Prepare the Crust
Preheat your oven to 400°F (200°C). Grease a 9-inch (23 cm) pie plate with cooking spray. Mix the Simply Potatoes shredded hash browns with olive oil, salt, and pepper. Press it into the bottom and sides of your prepared pie plate. Bake this hash brown crust in your preheated oven for around 20 minutes, until it turns golden brown and crispy.
Step Two: Sauté the Filling
Heat a tablespoon of olive oil on medium heat in a large skillet. Add diced onion, garlic cloves, chopped bell pepper, and sliced mushrooms to the skillet. Sauté for around five minutes, until tender.
Step Three: Add Tofu and Spices
Now it’s time to add your tofu to this sautéed mixture. Use a fork or potato masher to break up the tofu into small pieces. Sprinkle in some nutritional yeast flakes, cornstarch, potato starch, ground nutmeg, and salt/pepper. Stir everything together and cook for another five minutes.
Step Four: Make the Lemon-Lime Mixture
In a bowl, mix half a cup of coconut milk, one tablespoon of lime juice, one tablespoon of lemon juice, and black pepper together. It’s smell is already heavenly!
Step Five: Combine Filling and Mixture
Transfer your sautéed veggie/tofu mixture to your pre-baked hash brown crust. Evenly pour your lime-lemon blend overtop of it.
Step Six: Bake Away!
Lower your oven temperature down to 375°F (190°C). Bake everything in this temperature for twenty-five minutes or until set on top.
After that time has elapsed, take out the quiche from the oven and let it cool down for at least ten minutes before serving it.
Enjoy this sensational breakfast quiche hot or cold – either way, you’ll enjoy all its flavors!
Substitutions and Variations
As versatile as this vegan breakfast quiche recipe already is, there are still plenty of ways to make it your own by swapping out a few ingredients or adding a delicious twist. Here are some substitutions and variations that will give your quiche a whole new flavor profile:
– Vegetables: While the recipe calls for green onion and tomatoes, you can use any vegetables of your liking. Some great alternatives for this quiche are bell pepper, mushrooms, spinach, asparagus, broccoli or zucchini.
– Hash Brown Crust: The recipe uses Simply Potatoes shredded hash browns for the crust, but you can also make your own from scratch using diced potatoes. Feel free to experiment with different types of potatoes, such as sweet potato or yam for a healthier twist.
– Tofu: For a soy-free option, try using chickpea flour instead of tofu. You can also swap out firm tofu with silken tofu or even vegan cream cheese for a creamier texture.
– Cheese: If you’re not concerned about keeping it dairy-free or vegan, you can add some shredded cheddar cheese on top before baking. Parmesan cheese also works well in this recipe.
– Gluten-free: This quiche is gluten-free as long as you use the Simply Potatoes hash browns. If not using those, make sure to double check the ingredient list to avoid gluten-containing products.
– Seasonings: You can add your favorite herbs and spices to the recipe such as cumin or smoked paprika for a bolder flavor. Or perhaps try adding some hot sauce if you like it spicy.
Whatever substitutions or variations you choose to make in this vegan breakfast quiche recipe, it’s important to keep in mind that some ingredients may affect the texture and cooking time of the dish. So be sure to adjust accordingly and experiment until you find the perfect combination that suits your taste buds.
Serving and Pairing
Now that your vegan breakfast quiche is ready, it’s time to enjoy it! This delicious dish pairs wonderfully with a variety of sides and drinks to create the perfect morning meal.
For a refreshing complement to the savory flavors of the quiche, I recommend serving it with sliced avocado and a sprinkle of fresh cilantro. The creamy texture of the avocado will balance out the crispy hash brown crust, while the cilantro adds a hint of zesty flavor.
Another excellent pairing is a simple garden salad dressed in a light vinaigrette made with lemon or lime juice. The tanginess of the dressing will cut through the richness of the coconut milk in the quiche.
As for drinks, you can’t go wrong with a hot cup of coffee or tea. A fruity smoothie also works wonders for balancing out the richness of the quiche. Choose ingredients such as bananas, pineapples or mangoes that complement each other and add brightness to your meal.
This versatile dish can be served for breakfast or brunch, but it also works well as a hearty dinner option paired with some roasted veggies or a colorful side salad. You can even switch up the ingredients to make an asparagus mushroom quiche, veggie quiche hash, or any other variation you desire. Whatever way you choose to pair it, this vegan breakfast quiche is sure to be a crowd-pleaser!
Make-Ahead, Storing and Reheating
Are you in a time crunch, but still want to enjoy your delicious vegan breakfast quiche? Fear not because this make-ahead recipe is perfect for busy lifestyles.
To make ahead, simply follow the recipe instructions until it’s time to place it in the oven. Instead of baking, cover with foil or plastic wrap and store in an airtight container in the refrigerator for up to 24 hours.
When it’s time to bake, preheat the oven to 350°F and remove the quiche from the refrigerator. Let it sit at room temperature for 15 minutes before baking as per recipe instructions.
To store leftover quiche, allow it to cool down to room temperature before wrapping tightly with aluminum foil or plastic wrap. It can be stored in the refrigerator for up to three days.
When reheating in the microwave, simply place a slice on a microwave-safe dish and microwave on high for about 30 seconds or until hot throughout. For reheating in an oven, preheat the oven to 350°F, place the quiche on a baking sheet and bake until hot throughout – typically around 10-15 minutes.
With this easy-to-follow make-ahead and reheating method, you’re bound to enjoy your vegan quiche any time of day without compromising quality and taste.
Tips for Perfect Results
Preparing a meal can sometimes be challenging. But the satisfaction when you create something delicious and perfect is worth all the effort. The same thing goes for this Vegan Breakfast Quiche with Simply Potatoes Hash Brown Crust recipe. In order to perfect the dish, consider these tips:
1. Use Frozen Hash Browns
For optimal convenience, use frozen hash browns as they are more consistent in texture than fresh ones.
2. Preheat Your Oven
Making sure your oven is hot enough is vital when baking a quiche. You want to ensure that the crust gets crisp, while the filling gets cooked through.
3. Thoroughly Drain Any Liquids from Vegetables
It’s important to remove any excess moisture from vegetables such as tomatoes, bell pepper, or mushrooms before adding them to the quiche filling. This prevents the quiche from getting watery and ensures a better texture overall.
4. Choose Your Substitutes Wisely
If you’re planning on substituting any ingredients, consider their purpose in the dish and whether they will impact its taste or texture. For example, if you want to substitute tofu for eggs, it won’t work well if you’re looking for an “eggy” flavor and texture.
5. Allow Enough Rest Time After Baking
Letting your quiche cool down after baking allows the filling to settle and set properly before slicing into it. Around 10-15 minutes of rest time should be enough for it to cool down properly.
By following these tips, you can ensure that your Vegan Breakfast Quiche with Simply Potatoes Hash Brown Crust turns out perfectly every time!
Bottom Line
This vegan breakfast quiche with a simple potato hash brown crust is the perfect way to start your morning. With its wholesome ingredients and delicious flavors, you’ll love the way it tastes and feels in your body. Not only that, but this recipe is incredibly versatile, allowing for substitutions and variations to suit your preferences.
Whether you’re vegan or not, this quiche is sure to impress. Its creamy texture, savory filling, and crispy hash brown crust will make you question why you ever settled for anything less.
So why not give it a try? It’s gluten-free, dairy-free and packed with protein, vitamins, and minerals. Plus, it’s easy to make and perfect for meal prep. Whether you enjoy it for breakfast or dinner, alone or with friends and family, this vegan breakfast quiche will leave you feeling satisfied and energized.
In conclusion, this vegan breakfast quiche recipe is a must-try for anyone looking for a healthy and satisfying meal. It’s a delicious way to incorporate more plant-based foods into your diet without compromising on flavor or nutrition. With its hearty ingredients and mouthwatering taste, it’s no wonder that this quiche has become a favorite among vegans and non-vegans alike. So go ahead and give it a try – your taste buds (and your body) will thank you!
Vegan Breakfast Quiche With Simply Potatoes Hash Brown Crust Recipe
Ingredients
- 10 ounces Simply Potatoes® Shredded Hash Browns (half of the 20 oz bag)
- 3 tablespoons olive oil
- 1 small onion, finely chopped
- 3 large garlic cloves, minced
- 1 lb tofu, drained and mashed
- 2 tablespoons fresh cilantro
- 1 cup fresh Baby Spinach, chopped
- 1/4 teaspoon ground nutmeg
- 1/4 cup coconut milk
- 5 tablespoons nutritional yeast flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons lemons or 2 tablespoons lime juice
- 1 teaspoon potato starch or 1 teaspoon cornstarch
- 4 slices tomatoes
- 1 green onion, cut into circlets
- 5 baby carrots, cut into matchsticks
Instructions
- Put oven rack in middle position. Preheat the oven to 375 degrees F.
- Brown half a bag of Simply Potatoes hash browns in a skillet as directed on package using a tablespoon of olive oil. When brown, mix in two pinches of salt (optional if on low-sodium diet) and a pinch of pepper. Mix together well and press the hash browns into a pie pan as a crust.
- Meanwhile, in a skillet, heat 2 tablespoons olive oil over medium heat.
- Saute the onion until translucent and slightly golden.
- Add the garlic and cook until fragrant, about 30 seconds.
- Mash up the tofu by hand with a fork or in a food processor and add to the onion/garlic along with the salt, pepper, cilantro, lemon juice, nutmeg, coconut milk, nutritional flakes and spinach.
- Simmer about 10 minutes over medium heat. Remove the pan from the heat and stir in the potato starch.
- Press into pie (hash brown) crust.
- Garnish with sliced tomatoes, circlets of green onion and carrots cut into matchsticks.
- Bake @ 375 for 45 minutes.
Add Your Own Notes
Nutrition
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.