Bacon and Mushroom Eggless Quiche

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Here is another Quiche recipe using tofu as a base for the recipe. Instead of using a traditional pie crust, I have used hash browns. The kids love them and it’s a lot less work!

Bacon and Mushroom Quiche

Pour frozen diced hash browns into an 8 by 8 pan in about a 1 inch layer (approx 2 cups) and Bake 425 degrees for about 20-25 minutes (stir them once or twice).

While that is pre-cooking, in a frying pan saute:

  • 6 slices of diced bacon

Remove and drain. In the same pan, saute:

  • 1 cup sliced mushrooms (I had some green peppers so I threw in about 1/4 diced green pepper after the mushrooms were almost done.)

In a food processor or blender puree:

  • One 12 ounce pkg Extra Firm Silken Tofu
  • 1/3 cup milk
  • 1/2 tsp mustard
  • 3 tbsp grated onion
  • 1 or 2 cloves grated garlic
  • salt and pepper

After it is pureed, mix in by hand:

  • 1 and 1/4 cup grated cheese (I used cheddar)

Then add the bacon, mushrooms and peppers and stir.

Pour mixture on top of the hot hash browns and return to the oven to bake 45 mins at 350 degrees F.

Let set for about 10 minutes before serving.

Note: This would also be delicious with Spinach instead of peppers and Swiss Cheese instead of Cheddar!

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