Ingredients
1 russet potato, shredded
1-2 tbsp extra virgin olive oil
A few pinches of sea salt
Cracked black pepper, to taste
2 slices of vegan maple bacon, cubed
1/3 cup Herbivorous Butcher garlic pepper havarti, shredded
Several sun-dried tomatoes, chopped
Handful of fresh spinach
2 VeganEggs (4 level tbsp of VeganEgg + 1 cup ice cold water)
1 tbsp nutritional yeast
Pinch of cayenne pepper
1/4 cup almond milk
Directions
Preheat oven to 425°F. Peel and grate potato, then soak up excess water with a paper towel. Drizzle olive oil into bottom of small baking dish. (Bakeware used in video is 3" deep x 6" wide) Press shredded potato into bottom, forming a crust. Pour a little more olive oil onto potato crust, then sprinkle sea salt and black pepper on top. Bake for 20 minutes, until bottom has browned. Set aside and turn oven down to 325°F.
(Lightly grease bakeware so your quiche doesn't bake to the bottom/sides!)
Drizzle EVOO in a large sauté pan over medium heat. Brown maple bacon for 2-3 minutes. Add spinach and cook until wilted. Add sun-dried tomatoes. Cook for another 2 minutes. Let spinach cool, then chop (removing stems) and pat dry with paper towel.
In a medium bowl, measure VeganEgg powder, nutritional yeast, salt, and cayenne pepper. Add ice cold water and whisk until smooth. Pour in almond milk and whisk to blend.
Evenly spread maple bacon, tomato, spinach, and garlic pepper havarti over bottom of cooked hashbrown crust, then pour egg mixture on top. To finish, add black pepper to taste.
Bake at 325°F for about 60 minutes, until custard is set and top is lightly golden. Serve warm!
Serves 2. Double the recipe for an even more shareable quiche.
1 russet potato, shredded
1-2 tbsp extra virgin olive oil
A few pinches of sea salt
Cracked black pepper, to taste
2 slices of vegan maple bacon, cubed
1/3 cup Herbivorous Butcher garlic pepper havarti, shredded
Several sun-dried tomatoes, chopped
Handful of fresh spinach
2 VeganEggs (4 level tbsp of VeganEgg + 1 cup ice cold water)
1 tbsp nutritional yeast
Pinch of cayenne pepper
1/4 cup almond milk
Directions
Preheat oven to 425°F. Peel and grate potato, then soak up excess water with a paper towel. Drizzle olive oil into bottom of small baking dish. (Bakeware used in video is 3" deep x 6" wide) Press shredded potato into bottom, forming a crust. Pour a little more olive oil onto potato crust, then sprinkle sea salt and black pepper on top. Bake for 20 minutes, until bottom has browned. Set aside and turn oven down to 325°F.
(Lightly grease bakeware so your quiche doesn't bake to the bottom/sides!)
Drizzle EVOO in a large sauté pan over medium heat. Brown maple bacon for 2-3 minutes. Add spinach and cook until wilted. Add sun-dried tomatoes. Cook for another 2 minutes. Let spinach cool, then chop (removing stems) and pat dry with paper towel.
In a medium bowl, measure VeganEgg powder, nutritional yeast, salt, and cayenne pepper. Add ice cold water and whisk until smooth. Pour in almond milk and whisk to blend.
Evenly spread maple bacon, tomato, spinach, and garlic pepper havarti over bottom of cooked hashbrown crust, then pour egg mixture on top. To finish, add black pepper to taste.
Bake at 325°F for about 60 minutes, until custard is set and top is lightly golden. Serve warm!
Serves 2. Double the recipe for an even more shareable quiche.
Thank you to Carly and Blake from We Are Meatless for creating this meal!
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