Breakfast Quiche
A savory breakfast quiche with a tender, flaky puff-pastry crust, fluffy eggs, sauteed mushrooms and smoky tofu bacon - a hearty vegetarian way to start the day.
Ingredients
- 1 sheet puff pastry thawed
- 1 cup button mushrooms sliced
- ¼ cup green onions chopped
- 1 cup mozzarella grated
- 3 eggs large
- 1 cup liquid cooking cream
- 1 teaspoon salt
- ½ teaspoon black pepper ground
For the smoked tofu "bacon bits":
- ½ cup smoked tofu
- ½ tablespoon olive oil
- 1 teaspoon lemon juice
- 1 teaspoon honey
- ½ teaspoon cumin ground
Instructions
- Lightly saute the sliced mushrooms in a pan with a little olive oil. Set aside.
- Prepare the "tofu bacon" by slicing the tofu into small pieces.
- Heat a pan over medium heat and add the olive oil.
- Add the tofu slices and fry for 2-3 minutes, stirring. Drizzle with lemon juice, sprinkle with ground cumin and continue cooking until the tofu slices are browned, about another 3 minutes. Add the honey and stir. Remove the tofu from the heat and transfer it to a bowl to cool.
Prepare the quiche:
- In a bowl, add the eggs, liquid cream, salt and pepper. Whisk until smooth and well combined.
- Line a baking dish with parchment paper and place the puff pastry inside, pressing it up to cover the sides as well.
- Add the mushrooms, green onions, mozzarella and "tofu bacon". Pour over the egg mixture and gently mix inside with a spatula.
- Bake the quiche for 30 minutes, or until the center is set.
- Serve either warm or cold, topped with fresh chopped herbs.
Notes
Store leftovers covered in the fridge for up to 3 days and reheat gently, or enjoy cold. Use liquid cooking cream rather than sweet whipping cream. This quiche is vegetarian (it contains eggs, dairy and honey), not vegan.