Ingredients
- 3 cups potatoes, grated
- 4 Tbsp. olive oil, divided
- ¼ tsp. salt
- ¼ tsp. pepper
- 2 leeks, thinly sliced
- 1 cup halved cherry tomatoes
- 1 cup chopped broccoli
- 3 cloves garlic, minced
- 12 oz. silken tofu
- 2 Tbsp. nutritional yeast
- 3 Tbsp. hummus
Tip: Screenshot this list for easy reference while shopping
Instructions
- Preheat oven to 450ºF. Spray a 9” pie pan with non-stick cooking spray.
- Set grated potatoes in a clean towel and squeeze out as much moisture as you can. Transfer to pie dish and mix with salt, pepper, and half of the oil. Press mixture evenly into the bottom and sides.
- Bake crust until golden brown all over (20-25 minutes).
- While crust is baking, toss vegetables and garlic with remaining oil and spread out on a baking sheet. Place in the oven with the crust. When you remove the crust, lower heat to 400ºF and bake vegetables until soft and lightly browned (30-40 minutes total).
- Lower oven to 375ºF.
- Place tofu, nutritional yeast, and hummus in a food processor and blend thoroughly. When vegetables are done, toss the vegetables with the tofu mixture to coat and spread evenly in crust.
- Bake quiche at 375ºF until the top is golden brown and firm (35-40 minutes).