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Vegan Quiche with Hash brown Crust

Every brunch deserves a quiche. This one is vegan and gluten free friendly and is surrounded by a hash brown crust that adds the perfect crunch. Easy to make and delicious, you won't even miss the eggs. Serve with your favorite brunch sides.


  • 2 large russet potatoes

  • 1 pound firm or extra firm tofu

  • 2 T olive oil

  • 2 gloves garlic, chopped

  • 1/2 red onion, chopped

  • 1/2 red bell pepper, chopped

  • 10 basil leaves, chopped

  • 4 T nutritional yeast

  • 2 T tamari sauce

  • 4 cups fresh spinach, loosely chopped

  • Spices: turmeric, paprika oregano, garlic powder, onion powder, salt, pepper

  • Chopped scallions to garnish


  1. Shred the potatoes, lay on a towel to drain, then squeeze excess water. Sprinkle lemon juice and salt to avoid discoloration.

  2. Sprinkle potatoes with salt, garlic powder and olive oil and press into the bottom and sides of an 8 inch pie pan, or springform pan.

  3. Heat oven to 450 degrees and bake potato crust for 30 minutes, getting crispy and brown

  4. Meanwhile, press tofu with a hard object on top to allow to drain for 20 minutes

  5. Crumble tofu but hand or with a masher

  6. Heat olive oil in a large skillet and sauté garlic and onion, adding in bell pepper and basil. Add tofu and continue to cook, allowing water to evaporate

  7. Add in basil, tamari, nutritional yeast and spices- get creative here and add to taste- approximately 1 t each, less of pepper unless you like it spicy.

  8. Spoon tofu mix into prepared hash brown crust and press to fit firmly.

  9. Bake at 375 for 30 minutes and allow to cool 10 minutes

  10. If using a springform pan, release edges and transfer quiche carefully to a platter. Cut with a sharp knife into pie wedges and serve along with chopped scallions on top.


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