I'll eat the eggs from my parent's backyard (they have chickens that roam the acre). When the chickens lay and they don't decide to sit on the eggs, the eggs are then gathered. I'm totally fine with eating those eggs. Store bought eggs? Never in a million years. There are so many reasons why- ethically, nutritionally, environmentally, you name it and I can give you a good run down on the "why's and why nots". Or just read the book Eating Animals or The Food Revolution, both of which I highly recommend. It's so crucial that we make informed decisions in regards to our health and our food purchases- I'm not saying you have to take on some strict dietary restrictions, but I am saying it is your responsibility to make informed decisions. Anyways, I'm straying from the topic here- I made this incredible quiche for my mom's birthday, but I ended up using sprouted tofu instead of the eggs because their lazy chickens haven't laid an egg in over a month! I've always sort of turned a shoulder to the idea of a tofu quiche because it just seemed so lackluster. But turns out it was seriously incredible, with an eggy consistency, and just overall delicious. I'm actually going to eat the last bit of it for breakfast this morning once I finish this post.
3 cups grated potatoes (you can find these pre-grated in the freezer section or grate fresh potatoes)
2 tablespoons melted plant-based butter or oil
1/4 teaspoon salt and pepper
3 garlic cloves, chopped
2 leeks, thinly sliced and washed thoroughly
2 large tomatoes, sliced
1 cup of broccoli
12 ounces sprouted extra firm tofu, patted dry
3 tablespoons nutritional yeast
4 tablespoons hummus
Daiya or Follow Your Heart shredded cheese, if desired.
Heat the oven to 450°F.
Spray a pie pan with non-stick spray.
Squeeze the grated potatoes until all the excess moisture comes out of them, then toss them in the melted plant-butter and salt/pepper. Press the potatoes into the pie pan and stick in the oven to bake for about 25 minutes, or until golden brown all over.
While the crust is baking, prepare the vegetables: add the sliced leak, broccoli pieces and sliced tomato to a pan and drizzle with a little olive oil, salt and pepper. Stick in the oven and bake for 20 minutes. Once the crust is done, pull it out and continue baking the vegetables but lower the heat to 375°F.
While the vegetables are still roasting, make the quiche filling: In a food processor combine the tofu, yeast, hummus and some salt and pepper to taste, blend until smooth and completely incorporated. Pour the filling into a bowl.
Add the roasted vegetables to the bowl of filling, and stir to incorporate. Pour the filling into the pre-baked hashbrown crust and spread evenly. Top with a little Daiya or Follow Your Heart shredded cheese if desired. Bake for 40 minutes, allow to cool slightly before serving.
Recipe adapted from Minimalist Baker
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