Breakfast Quiche

2-pie crust (look up our pie crust recipe)

16 ounces hash brown potatoes

4 ounces jar pimento

1 cup vegan shredded cheese (Daiya)

½ cup zucchini or spinach

¾ cups green onions

14 ounce firm tofu

½ cup cashews (soaked)

¼ cup cornstarch

½ cup nutritional yeast flakes

2 tbs Braggs Liquid Aminos

1 ½ tsp onion powder

½ tsp garlic powder

½ tsp cumin

½ tsp salt

¼ tsp cayenne pepper

 

Preparation:

1.  Preheat oven 375 degrees.

2.  2 pie crust – place in oven for approx.. 3-5 minutes then set aside to cool.

3.  Saute veggies, potatoes, green onions, then set aside in a bowl.

4.  Add ½ jar pimentos, ½ bag of cheese, and fine crumbled tofu to sautéed veggies.

5.  Blend cashews, nutritional yeast  flakes, seasonings and ½ jar pimentos.

6.  Place all ingredients into a bowl, then add ¼ cup cornstarch, mix well.

7.  Fill pie crust and bake 20-30 minutes.

8.  Top with remaining cheese.

9.  Cool quiche before cutting.

Enjoy!