Gluten-free Eggless Quiche
This amazing vegetable quiche has a crispy potato crust, rich eggless filling that will surprise you.
Equipment
- 8 inch round baking pan
Ingredients
Crust
- 6-8 medium potatoes peeled and halved.
- 1 tbsp garlic salt
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 3-4 Tbsp corn or potato starch
Filling
- 1 carrot peeled and diced
- 1/2 cup peas (fresh or frozen)
- 2 cups greens (spinach, leek greens, Swiss chard)
- 1 cup JustEgg
- 1 cup firm tofu crumbled
- 1 cup cooked rice
- 1 tsp garlic powder
- 1/2 tsp sea salt or black salt
Instructions
Make the crust
- Boil the peeled potatoes until tender (10-12 minutes). Drain, and cool down with cold water.
- Preheat oven to 400F.
- Place in a bowl, mash with a potato masher or a fork.
- Add spices: garlic powder, salt, pepper, and paprika. Mix well.
- Add 4 Tbsp of corn or potato starch. Taste and season.
- Spray some oil into a 8 inch round oven pan. Using a large spoon, add mashed potatoes and smooth the bottom and side layers.
- Spray a little olive oil and bake at 400F for 40 minutes.
- Covered with aluminum foil for the first 20 minutes. Remove it for the remaining time. The edges should be coming of the sides and the crust a nice golden color.
- Set aside.
Prepare the filling
- In a bowl, add 1 cup of Just egg, 1 cup of firm tofu crumbled, 1/2 cup vegan shredded cheese, 1/2 cup cooked rice.
- Fold in the diced and shredded vegetables. Pour into the baked potato crust. Smooth the top.
- Bake at 375 F for 40 minutes. Cover with some foil for the first 25 minutes, then remove it to let the top crisp.
- Let the quiche cool down for a few hours so that it has time to firm up before serving it. Or refrigerate it overnight.
