Just one of those slow January weekend days, you sleep in and stay in your pj’s waaaay too long, then your kid starts asking for food. You’re not feeling for pancakes, something savory instead, so you look through the food stores and throw together some kind of savory pie thingy… let’s call it a quiche, yeah, a quiche because that sounds fancy and appetizing, not to mention pretty damn delicious! This is basically how this beauty came about last weekend.
We had potatoes and I’ve used them for crust before (here) but visions of potato latkes had me pulling the food processor out and grating up yellow and sweet potatoes while the cast iron skillet heated up on the stove top. The creamy-eggy part of the filling is tofu and yogurt blended up together, to which caramelized veggies and greens were folded into. Then I snuck in a surprise middle layer of shaved red beets for that wow color factor when you cut into it.
Granted this turned into a production and mess in the kitchen but it was WORTH IT. Do you have to do the potato crust or shaved beets for that matter? No, ya don’t. If you want something simpler and faster, use a pre-made frozen pastry crust and blind bake it partially through before adding filling. The filling is fairly easy to whip together and you should be on your way to brunch bliss in no time. Now, if you want to get fancy and impress or maybe, like me, you simply enjoy the slow process of scratch cooking, then take a little more time and make the grated potato crust and shaved beet layer. You won’t regret it. Promise.
Now start planning your deliciously slow Saturday morning….
recipe after the jump
More Yummy Breakfast Recipes
- Gluten Free Pumpkin Bread Recipe – Vegan Option
- Rösti with Smoked Salmon and Beetroot Salad
- Vegan Baked Citrus Sesame Donuts Recipe
- Blueberry Lemon Scones
- Gluten-Free Buckwheat Pancakes
- Fried Sweet Plantains
- Vegan Peanut Butter Roasted Banana Waffles
- Easy Vegan Pumpkin Muffins Recipe
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Vegan Tofu Quiche Recipe (Gluten Free)
- 1-1/2 lbs potatoes
- 1 tablespoon nutritional yeast
- 6 tablespoons extra virgin olive oil plus 2 teaspoons, divided
- 2 teaspoons sea salt divided
- 1 teaspoon fresh ground black pepper divided
- 8 oz. extra firm tofu
- 1 cup unsweetened non-dairy yogurt
- 1/2 large red onion
- 1 cup mushrooms
- 3 tablespoons white wine
- 1-1/2 cups chopped beet greens + stalks
- 1 cup green peas fresh or frozen
- 1 large beet
Make potato crust:
- Preheat oven to 425˚F. Heat cast iron skillet on medium heat on stove.
- Grate potatoes (I used a mixture of yellow and sweets) in food processor with grating disc or by hand with a box grater. Toss grated potatoes with 2 tablespoons oil, nutritional yeast, 1 teaspoon salt and 1/2 teaspoon black pepper.
- When skillet is hot add potatoes and spread out and up sides with back of spoon to form crust shell. Pop skillet into oven and bake crust for 15 minutes. Then remove from oven.
- Meanwhile process tofu, yogurt, 2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper in food processor (or blender) with regular blade until smooth. (No need to clean out bowl from grating potatoes). Set aside.
- Heat another skillet/saute pan on stove on medium heat.
- Thinly slice the red onion and rough chop or break apart the mushrooms. Sauté the onion slices in 1 tablespoon olive oil for 2 minutes then add mushrooms and cook until browned for another 2-3 minutes. Add 1/4 teaspoon salt and 1/8 teaspoon black pepper. Then deglaze pan with white wine and allow liquid to evaporate. Transfer mixture to a bowl and return skillet to heat.
- Add 1 tablespoon oil and chopped beet greens to skillet and let greens wilt for about 1 minute then transfer them to the bowl with onions and mushrooms.
- Simmer fresh green peas in a saucepan with enough water to just cover peas and 1/4 teaspoon salt for 5 minutes. If using frozen peas skip this step.
- Peel then shave beets using a mandoline slicer or thinly slice them with a knife and toss slices in 2 teaspoons oil and pinch of salt and pepper.
- Fold onion, mushrooms, greens and peas into tofu mixture, reserving some veggies to place on top of quiche.
- Layer half of the filling into potato crust. Layer beets overlapping each other into one thin layer. (Note: bake any extra slices for 5-10 minutes to make beet chips while quiche bakes) Spread rest of filling over beet layer. Arrange reserved veggies over the top.
- Bake for 30 minutes at 425˚F. Turn oven off and leave quiche in there for 5 more minutes. Then remove from oven and allow to cool and set for 20-30 minutes before slicing and serving.
- Refrigerate leftovers in an airtight container for up to 3 days.
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