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Crustless Southwestern Quiche
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Crustless Southwestern Quiche
  • 2 c. frozen shredded hash brown potatoes, thawed
  • 1/4 c. raw cashews
  • 1/4 small onion
  • 1 clove garlic
  • 2 tbsp. cornstarch
  • 1 tbsp. lemon juice
  • 1 1/2 tsp. salt
  • Pinch turmeric
  • 1/4 tsp. oregano
  • 1 tsp. cumin
  • 1/8 tsp. garlic powder
  • 1 c. water
  • 14 ounce package medium or firm tofu
  • 2 c. fresh or frozen vegetables, such as green onions, red bell pepper, corn kernels, mild chili peppers, green olives, etc.

A delicious tofu quiche baked in a hash-brown potato “crust.”

  1. Preheat oven to 375° F. Coat a 9” x 9” casserole dish with cooking spray.
  2. Place potatoes in baking dish and bake 15 minutes or until lightly browned.
  3. In a blender process cashews, onion, garlic, cornstarch, lemon juice and all seasonings with 1 cup water blending until smooth.
  4. Add tofu and continue blending to mix. Place all chopped vegetables into a large mixing bowl.
  5. Add tofu batter to bowl and mix well with vegetables.
  6. Place mixture in casserole dish over potatoes and bake 1 hour at 325°

Serves 9