Vegan Birthday Quiche

Breakfast is the most important meal of the day, and I am slowly helping Lilith realize this. Of course, one of the best ways to get her eating a healthy, hearty breakfast is to cook a delicious meal for her, which I am always happy to do. This quiche was a recipe we modified together that I made for her birthday. And as Lilith has probably mentioned, I have learned her favorite additives to everything are BBQ sauce and avocado, so this dish came with a healthy side of both.

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  • 3 sweet potatoes
  • 1 zucchini
  • 3 heirloom tomatoes
  • 1 package firm tofu
  • 1 white onion
  • 1 bag daiya mozzarella
  • 1/2 bag daiya cheddar
  • olive oil
  • 2 TBsp garlic
  • 1/4 cup nutritional yeast
  • 1/4 cup almond milk
  • 1 TBsp cornstarch
  • 1 tsp dijon mustard
  • 1/2 tsp black salt
  • 1/2 tsp tumeric

photo 1First you want to chop and fry the onions in a little olive oil. Once browned you can set those aside.

For the crust, peel the potatoes and chop, the shred them in a food processor. Once they are shredded you can fry them in a little olive oil and add some pepper and salt to taste. Then you can line your baking dishes with the potatoes as if it were a crust. We ended up having enough for two quiches.

For the innards you will want to put the tofu, yeast, tumeric, black salt, cornstarch, mustard, and almond milk all in the food processor and blnderize. Then in a large bowl mix this paste with the chopped tomatoes, zucchini, onions, garlic, and daiya cheese. Then you will spoon this mixture on top of the sweet potato crust.

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I got a little creative with my presentation and served it in the avocado shell, as well as with some salsa on the side instead of BBQ sauce.

I will admit that the end result was a little more soupy than desired, and next time I might put a little “Veg” in to the innards to firm it up a bit, but the meal was then served with avocados and BBQ sauce and made for a super tasty breakfast, as well as leftovers for Lilith’s breakfast for the rest of the week. 

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