Vegan Broccoli Rice Breakfast Quiche Food

BROCCOLI & RICE QUICHE

Steps:

• Bring the water to a boil in a medium saucepan.
• Add broccoli and onion, and then cover, reduce heat, and simmer 8-10 minutes--until vegetables are tender.
• Drain well, and set aside.
• Combine rice, 1/2 cup cheese, 1/2 cup egg substitute, and 1/4 teaspoon salt.
• Press evenly over bottoms and up sides of two 9 inch quiche dishes or pie plates coated with cooking spray.
• Combine remaining 1 cup egg substitute, remaining 1/2 teaspoon salt, pepper, milk, mushrooms, and broccoli mixture in a bowl; stir well.
• Pour mixture evenly into prepared dishes.
• Bake at 375 degrees for 20 minutes.
• Remove from your oven and sprinkle evenly with remaining 1 cup cheese.
• Bake an additional 10 minutes or until cheese melts.
• Let stand 5 minutes before serving.

VEGAN BROCCOLI RICE BREAKFAST QUICHE

Steps:

• Preheat the oven to 375°F and lightly grease a baking dish with avocado oil.
• Heat the avocado oil in a large pan over medium heat. Once it's warm, add the onion and riced broccoli. Stir to coat, cover, and cook for 6-8 minutes, until softened and fragrant. Add the halved tomatoes in the last minute.
• To prepare tofu filling, add the drained tofu to a food processor with nutritional yeast, hummus, sea salt, black pepper, garlic powder, and turmeric powder. Blend everything until it's smooth and creamy, scraping down the sides as needed to recombine.
• Add the tofu mixture to the broccoli rice in a large mixing bowl and stir well to ensure that the vegetables are well coated.
• Spread the mixture into the baking dish in an even layer with a spatula. Top the quiche with more halved tomato, if desired.
• Bake the quiche for 30-35 minutes or until the top and edges start to appear gold brown.
• Remove the quiche from the oven and allow it to cool for 10-15 minutes before serving.
• Slice the quiche into quarters and served with diced scallions and a dash of sriracha, if desired.
• Store the leftovers in an airtight container in refrigerator for 2-3 days and reheat in the microwave before serving.

BROCCOLI RICE QUICHE

Steps:

• Preheat oven to 375 degrees.
• Generously grease a 9" deep dish pie plate.
• Combine the rice, 1/2 the cheese, and 1 egg and press into bottom of pie plate.
• Beat remaining eggs; add salt and pepper to taste, (cooled slightly) broccoli, mushrooms, and milk. Pour over rice mixture in pie dish.
• Bake at 375 degrees for 20-25 minutes, until set and starting to brown.
• Remove pie from oven, sprinkle remaining cheese over all. Return to oven and bake 10 minutes longer. (Until cheese melted, and center of pie is firmly set.).
• Serve with Salsa and sour cream or hollandaise sauce on the side.

MICROWAVE VEGGIE QUICHE WITH BROWN RICE CRUST

Steps:

• Combine crust ingredients. Mix well. Press over sides and bottom of a 9" pie pan. Microwave on high till crust is set, about 2 minutes.
• In a 2-quart casserole dish, combine veggies and margarine. Microwave on high for 4-5 minutes or till veggies are tender-crisp.
• In a small bowl mix all other ingredients. Add this to the veggie mixture. Return to microwave and heat on medium for 4-6 minutes. Stir often, remove when mix starts to set around the edges of the bowl.
• Pour mix into crust. Microwave on medium heat until set in the center, about 10-12 minutes. Let sit 5 minutes before serving.