This quiche uses hash browns for the crust and tofu for what would traditionally be eggs, which makes it super easy to throw together with whatever veggies you have on hand.

Use whatever vegetables you like, just watch the water content (with veggies like mushrooms). If you end up with too much water, you can either turn up the heat at the end so the water evaporates, or you can drain the vegetables before combining them with the tofu base.

Inspired by Minimalist Baker


  • Bag of frozen hash browns or raw shredded potatoes


  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 jalapeno, chopped
  • 1 zucchini, chopped
  • 1 portobello mushroom, chopped
  • 1/2 c diced cherry tomatoes
  • salt and pepper
  • 2 tsp italian seasoning
  • 1 tsp marjoram


  • box of silken tofu
  • 3 T hummus
  • 2 T nutritional yeast
  • salt and pepper
  • 1 tsp Kala namak (black salt)


  1. Heat oven to 450. Add hash browns to a pie plate or similar and bake for 25 minutes, or until golden.
  2. Sauté veggies until soft (onion through jalapeño for around 10 minutes, then add the zucchini and mushroom, cook for another 10 minutes, then add tomato and cook another 3 minutes).
  3. Mix filling in a food processor until smooth. If you don’t have hummus on hand, you can skip it or add 1/4 cup cooked chickpeas instead. If you don’t have kala namak, the quiche will still taste great, it just won’t have an egg flavor.
  4. Combine with veggies then pour over hash browns.
  5. Reduce heat to 375 and cook for 45 minutes.


Categories: Breakfast


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