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Vegan Breakfast Quiche With Simply Potatoes Hash Brown Crust

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“Ready, Set, Cook! Special Edition Contest Entry: This is a recipe I created. It is a vegetarian style quiche made with tofu and nutritional yeast flakes, onion, garlic, spinach, and a few spices. I also used a bit of coconut milk which, when cutting out cheese in a recipe, adds a bit of creaminess. Although coconut milk is high in saturated fat, it is also full of fiber and has been found to be very healthy. I also used Simply Potatoes hash browns for crust. It is really healthy without the eggs and cholesterol.”
1hr 5mins
1 pie

Ingredients Nutrition


  1. Put oven rack in middle position. Preheat the oven to 375 degrees F.
  2. 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.
  3. Meanwhile, in a skillet, heat 2 tablespoons olive oil over medium heat.
  4. Saute the onion until translucent and slightly golden.
  5. Add the garlic and cook until fragrant, about 30 seconds.
  6. 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.
  7. Simmer about 10 minutes over medium heat. Remove the pan from the heat and stir in the potato starch.
  8. Press into pie (hash brown) crust.
  9. Garnish with sliced tomatoes, circlets of green onion and carrots cut into matchsticks.
  10. Bake @ 375 for 45 minutes.

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