Recently I have been trying to come up with more weekend breakfast items besides the usual pancakes, waffles and scones. So I did some research on my computer and in my kitchen. Eggless quiche was the experimental dish of choice. Since then I have made a few and my family loves them. They especially like them when I bake the quiche in a 8 by 8 glass dish and use hash browns as a base instead of pastry. And truthfully it’s a lot less work than making pie crust! 🙂 If you try a hash brown crust you will need to bake the hash browns first until they are lightly browned.
The secret to an eggless quiche is tofu. Yes, that’s right tofu. I was hesitant to try it myself. So I bravely went to my local health food store and asked the stock guy what kind of tofu to purchase. He said Extra Firm Silken Tofu. It’s also in regular grocery stores where the health food section is. It’s important you buy the Extra Firm so the quiche sets. Also you need to process the tofu in a food processor or blender to make it smooth.
Ham and Cheese Eggless Quiche
One half Flaky Pie crust recipe prebaked approximately 10 minutes at 400 degrees (see https://myegglessworld.wordpress.com/2013/04/11/flaky-pie-crust/)
- one 12 ounce pkg Extra Firm Silken Tofu drained
- 1/3 cup milk
- 2 tbsp grated onion
- salt& pepper to taste
- 1/2 tsp mustard
After its smooth, stir in:
- 1 and 1/4 cups shredded cheddar cheese
- 150 g diced ham
Once combined, pour onto pre-baked pie crust and Bake 45 minutes at 350 degrees F. (You can cover the edges of the crust with foil while baking if it starts to get too brown.)
Do not cut when screaming hot or it will not be set up. Allow to cool for a bit before you cut into it.
Some of my favorite variations are:
Bacon, mushroom, green pepper, and cheddar (add garlic to the mixture and saute bacon before adding)
Spinach, cheddar, and bacon (add garlic and saute bacon as well)