I recently played around with my Easy Vegan Broccoli Quiche and made this yummy Hashbrown Quiche. It’s super easy to make – easier than my first version – and so delicious!
For the crust simply fill the bottom of your pie plate with tatertots and bake according to label. Once done, smash them down to form a crust.
For the filling:
I sauteed half of a red pepper, some onion and crimini mushrooms and layered that on top of the tots
1 package silken tofu
1/4 C arrow root
1/2 C dairy free milk (I used So Delicious Coconut Milk)
1 t salt
1 t garlic powder
1 t dill
Pour on mixture and top with shredded vegan cheese (I used Teese this time but I prefer Daiya) then bake at 375 for 45 minutes. Let sit for 10 minutes before serving.