The easiest tofu quiche on the market with just 10 basic ingredients and no fancy methods. A hash brown crust keeps this dish gluten-free and vegan! Perfect for lunch, brunch and even brinner.



  • ~3 medium-large < span class="wprm-recipe-ingredient-name">potatoes (grated // 3 potatoes ground makes ~ shredded cups )
  • 2 tablespoon melted vegan butter (or sub-olive oil with varying results) < /span>
  • 1/4 cc Sea salt and pepper


  • 12.3 ounces extra finest silken tofu (dry typed) < /li>
  • 2 soup Nutritional yeast
  • 3 soup Hummus
  • Sea Salt & Black Pepper (to taste)
  • 3 cloves Garlic (chopped)
  • < li class ="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="10">2 medium Leek (thinly sliced and carefully cleaned and dried // or under 1 medium onion, diced for 2 leeks)

  • 3/4 cup Cherry Tomatoes (halved)
  • 1 cup chopped broccoli


  • Preheat oven to 450F and lightly spray a 9.5-inch cake pan (as written in original recipe //adjust if changing batch size) with nonstick spray.


< /li >

  • Grate the potatoes and measure out 3 cups (the amount listed in the original recipe // adjust , if you want to change trust the lot size). Then place on a clean towel and firmly squeeze out excess moisture. Pour into the cake pan and drizzle with melted vegan butter and 1/4 tsp salt and pepper (the amount listed in the original recipe // adjust if changing batch sizes). Mix to coat, then press into pan and sides with fingers to form an even layer.
  • Bake for 25-30 minutes or until golden brown. Put aside. When removing the crust, reduce the heat of the oven to 400 F (209 C).
  • Prepare Prepare the vegetables and garlic and place them on a baking sheet. Toss with 2 Tbsp olive oil and a healthy pinch of salt and pepper and toss to coat (amounts provided in original recipe //adjust if batch size is changed). Place in the oven and bake until tender and golden brown (20-30 minutes total). Set aside and reduce the oven heat to 190°C.
  • To prepare the tofu fill, drained Tofu at a Food processor with nutritional yeast, hummus and plenty 1/4 tsp sea salt and black pepper (amount as directed in original recipe // adjust if changing batch size). Set aside.
  • Remove the vegetables from the oven, place in a mixing bowl and cover with the tofu mixture. Flip to coat, then pour onto crust and spread to form an even layer.
  • Bake the quiche at 375 degrees F (190 C) for a total of 30 to 40 minutes or until the top is golden brown and firm. If the crust gets too brown, lightly cover the edges with foil.
  • Let cool briefly, then serve with fresh ones herbs or spring onions.
  • Store leftovers, uncovered, in the fridge for up to 2 days. Reheat in the microwave or in the oven at 176 °C.
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