• Kim Campbell

Potato -Crusted Mushroom Quiche

Updated: Jun 22, 2018

I love a quiche but often struggle with the rich fatty crusts that go with them. This quiche has a shredded potato crust that is light and delicious. It's perfect for breakfast or dinner!


Prep Time: 30 minutes Cook Time: 65 minutes

Yields: 4 servings



INGREDIENTS :


Crust

2-3 large potatoes, shredded, rinsed and squeezed dry.

2 tablespoons chia seeds (or flax meal)

6 tablespoons water

1 teaspoon garlic powder

1 teaspoon onion powder

Salt/pepper to taste


Filling

1 onion chopped

3 garlic cloves, minced

8 ounces of button mushrooms, sliced

4 ounces of shitake mushrooms, sliced

1/4 cup fresh parsley, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh rosemary, chopped

14 ounces extra firm tofu

1/4 cup nutritional yeast

1/2 teaspoon sea salt

1/4 teaspoon black pepper

2 tomatoes, sliced into thin circles


DIRECTIONS:

  1. Preheat oven to 375 degrees.

  2. In a small dish, combine the flax meal and water. Set the mixture aside and allow to thicken.

  3. Peel and shred the potatoes with the shredding blade of a food processor or by hand with a box grater. Rinse the potato shreds and pat dry. Transfer to a bowl and add the flax mixture, garlic powder, and onion powder. Mix thoroughly.

  4. Pat the shredded potatoes into the prepared pie pan, making sure to cover the entire bottom and sides. Season with salt and pepper to taste. Bake for 10-15 minutes, until the potatoes begin to brown. Set aside to cool.

  5. In a nonstick skillet over medium-high heat, saute´the onion, garlic, mushrooms, parsley, thyme, and rosemary in a small amount of water until tender, about 8 minute. Remove from the heat.

  6. Combine the tofu, nutritional yeast salt, and pepper in a food processor or a blender and blend until smooth and creamy. Transfer to a mixing bowl and add the sautéed vegetables. Mix thoroughly.

  7. Spread the tofu-mushroom mixture over the potato crust in the pie pan. Top with the tomato slices.

  8. Bake for 40 minutes or until firmly set. Let sand for 10-15 minutes, then cut into wedges to serve.


Kim's Hints: To save on time, I like to use frozen hash browns for the crust. Make sure there are no added oils listed in the ingredients.



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© 2018 by Kim Campbell