Vegan Breakfast Quiche With Simply Potatoes Hash Brown Crust

READY IN: 1hr 5mins
SERVES: 6
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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