Tofu & Vegetable Quiche With a Miso Potato Hash Crust
Even when I was vegetarian and not vegan I never liked quiche because I didn’t like eggs . This quiche made from silken tofu is really tasty hot or cold and gives you a few portions to give you meals for a few days. Served with salad and soup it makes a satisfying meal.
Preheat your oven to around 180c (medium heat)
First make you hash brown potato crust . You will need three medium sized potatoes, peal and grate them into a bowl . Then you need to get out as much water as possible by using a muslin type cloth. I actually used the cloth I’d saved from the Christmas pudding. Tip your grated potato into a cloth and squeeze out all the water.
Then tip your potato into a bowl. Add a good heaped tablespoon of white miso paste and make sure it’s well blended into the potato .Take a pie/flan dish and brush with oil, tip the grated miso potato into the dish and spread it out. Using a sheet of kitchen paper give it a good press into the dish, the kitchen paper will help soak up any excess water, brush the surface with oil coconut or olive, and bake until golden in the oven.
While your crust is baking, add to a food processor x1 block of silken tofu, x1 tablespoon of fresh squeezed lemon juice, x1 tablespoon of tamari or soy sauce x2 tablespoon of nutritional yeast x1 teaspoon of turmeric and salt and pepper. Give it all a good process stopping and scraping down the sides a few times.
Then in a pan add a little oil and add to it any chopped vegetables you like, this is a good way of using up bits of vegetables in the fridge, I used yellow and red bell pepper, zucchini, chopped tomato, onion and spinach. Broccoli and mushrooms work well also.
When it’s all sautéed and tender add this to your tofu mixture and mix together.
Take out your crust from the oven and spoon in your mixture, you could add a few cherry tomatoes to the top for decoration if you have any.
Put this back in the oven until the tofu is golden . Remove from the oven and allow to cool before cutting.