I’ve never had the original quiche because I don’t like eggs, but if you liked quiche, then you will love this savory hash brown quiche. Quiche is usually like a custard, but I wanted a little more of a scramble egg look and texture, so I only crumbled up the tofu. Nevertheless, if you want the custard texture, then add the turmeric, coconut milk, and tofu into a food processor and process until smooth. Add the mixture into a separate bowl, add in the cornstarch, and whisk until thoroughly incorporated.
- 4 peeled russet potatoes, grated
- 2 tbsp vegan butter, melted
- 1 1/2 cup vegan italian sausage, crumbled and cooked
- 1 cup vegan mozzarella, shreds
- 1/4 cup green bell pepper, diced
- 1/4 cup red bell pepper, diced
- 1 white onion, diced
- 10 oz firm tofu, crumbled
- 1/4 tsp turmeric
- 1/2 cup full fat coconut milk
- 2 tbsp cornstarch
- 1/2 tsp salt
- 1/4 tsp pepper
- Preheat oven at 450 degrees F. While the oven is preheating, add your grated potatoes to a bowl of cold water to remove the starch, strain the water and press as much water from the potatoes as you can. In this same bowl, add in the melted butter and toss until thoroughly incorporated. The hash browns will act as your crust, so press the hash browns on the bottom and the sides of an ungreased 8 inch casserole dish. Place in the oven for 25 minutes, remove and then turn the oven down to 350 degrees F.
- While your hash brown crust is backing in the oven, in a bowl, crumble up your tofu and then add the turmeric to your crumbled tofu until thoroughly incorporated; then mix in the sausage, cheese, bell peppers, onion, salt and pepper. In another bowl add your coconut milk and cornstarch, whisk until the cornstarch has dissolved, then add it to your tofu mixture until thoroughly incorporated. Add your tofu mixture to your casserole dish and spread it evenly across. Bake for 45 minutes, remove and let cook for 15 minutes and then serve.
THE NUTRITION FACTS HERE ARE INDICATIVE.