[VEGAN] veggie quiche 🍅🥦

Veggie Quiche
Serves: 3-4

CRUST
400g shredded potato (about 1 large russet)
2 Tbsp melted Earth Balance
1/4 tsp salt
1/4 tsp pepper

FILLING
1 package silken tofu
2 Tbsp nutritional yeast
1/4 tsp salt
1/4 tsp pepper
3/4 cup cherry tomatoes (halved)
1 cup chopped broccoli
150g spinach

Instructions
1. Preheat oven to 450 degrees F.
2. Grate potatoes. Then transfer to a clean towel and firmly squeeze out excess moisture.
3. Add to pie dish and drizzle with melted Earth Balance and 1/4 tsp each salt and pepper. Toss to coat, then use fingers to press into the pan and up the sides to form an even layer.
4. Bake for 25 minutes or until golden brown all over. Set aside. Lower oven heat to 375 degrees F.
5. Add chopped vegetables to a non-stick pan and cook over medium heat until spinach wilts.
6. To prepare tofu filling, add drained tofu to a food processor with nutritional yeast, and a heaping 1/4 tsp each sea salt and black pepper.
7. Remove veggies from pan, add to a mixing bowl and top with the tofu mixture. Toss to coat, then add to the crust and spread into an even layer.
8. Bake quiche at 375 degrees F for a total of 45 minutes or until the top appears golden brown and firm.

Adapted from: https://minimalistbaker.com/simple-tofu-quiche/

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