WTFDYEE: Bac’n & Zucchini Hash Brown Quiche

This was a a bit of a sticky situation: we’ve recently gone (relatively) gluten free due to my husband’s Celiac’s (I still occasionally ingest it, but all shared meals are) and I wanted to make something special for a weekend breakfast. My hubby used to love quiche (and all things egg related really) but out of support for me he gave up eggs. I haven’t really mastered the art of gluten-free baking yet, so pie crusts are a bit out of my reach yet.What’s a girl to do?


Hash browns. A while back I had seen an idea in a magazine for a hash brown crust and decided to take a crack at it, and well…just look at it. It’s breakfast perfection. Here’s how it was done:


I grated a bunch of potatoes and rinsed them in my bowl until the water ran clean. This lifted all the oxidized “brown potato” off and helped to clear some of the starch away. I had to dry them off and salt them afterwards.

20160420_155429_HDR Once the oil was heated up, I pressed the proto-browns into the pan on medium high heat, then dropped it to just above medium. I had to let it sit for a while without stirring it to let it brown.


Then, I put a heat-resistant plate on top and…

20160420_160639…flipped the proto-crust onto the plate.


Slipped it back into the pan and let the other side cook a little while longer.


After it was done browning, I put it onto a 12 inch pizza plate, then greased my pie plate. I flipped it quickly into the pie plate…


And pressed it into the sides after it cooled for a few.


I made the filling and put it in a bowl nearby…


Then cooked the onions, zucchini, and tvp bacon in the frying pan.


Once all the filling ingredients were together…


I slipped them into the “pie crust” and smoothed the top. In to bake, and the results were heavenly.


Vegan Hash Brown Quiche

  • 1.75 lbs russet potatoes (or other firm potatoes), coarsely shredded
  • 2 tbsp canola oil, divided
  • 1 tbsp Earth Balance or other vegan butter
  • .5 cup raw cashews
  • .75 tsp turmeric
  • 2 tbsp nutritional yeast
  • .5 tsp kala namak (or Indian black salt)
  • 1.5 tsp salt, divided
  • .5 tsp dried mustard
  • .25 cup unsweetened nondairy milk
  • 1.5 tbsp corn starch
  • 1 lb x-firm tofu, drained
  • 1 medium zucchini, coarsely shredded
  • .5 medium onion, diced (about a cup)
  • .33 cup tvp
  • 1 tsp liquid smoke
  • 2 tsp Bragg Liquid Aminos (or soy sauce if not gluten free)
  • .25 cup boiling water
  1. Place shredded potatoes in a bowl, cover with water. Swirl with your hands until the water is cloudy, then drain. Repeat until the water runs relatively clear.
  2. Pat the potatoes dry with paper towels. Sprinkle with salt and mix in thoroughly.
  3. Heat 1 tbsp of the oil with the butter on medium high heat until it foams heavily. Press the potatoes into the pan in one thick sheet.
  4. Reduce heat to medium and cook for 12-14 minutes, until thoroughly browned on one side.
  5. While the potatoes are cooking, combine the zucchini with .5 tsp salt in a colander and let drain.
  6. Place a plate over the potatoes and flip the pan to transfer the potatoes onto the plate. Slip back into the frying pan and cook for 10 more minutes.
  7. While the potatoes are cooking, place the tvp in a heat resistant bowl and stir in the boiling water, liquid aminos, and liquid smoke.
  8. Grease a 9″ pie plate and preheat the oven to 350 degrees F.
  9. Using a pizza plate, parchment paper, or the plate from earlier, slip the potatoes into the pie plate. Press the potato crust into the edges and corners to form a solid crust when cooled enough to handle.
  10. Heat the remaining tbsp of oil in the pan on medium heat, cook the onions for 5 minutes or until softened.
  11. While the onions are cooking, powder the cashews with the spices, kala namak, and .5 tsp salt in a high-speed blender or food processor.
  12. Add in tofu, nondairy milk, and cornstarch. Make sure to keep scraping the sides until the mixture is evenly mixed! Scrape into a bowl and set aside.
  13. Squeeze excess water from the zucchini and add to the pan. Cook an additional 3 minutes.
  14. Stir in the tvp, cook 2 more minutes.
  15. Stir into the bowl with the tofu mixture, stir together.
  16. Spread tofu mixture evenly into prepared crust.
  17. Bake for 50 minutes. Let sit for at least 15 before you cut into it!

Makes 6 servings.


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