Frittata? Sure, let's call it that.

So I've tried to make this recipe numerous ways, and have recently found a way that works to my satisfaction. As a vegan, one of my biggest missed foods is breakfast sandwiches. There's just something so homey and wonderful about a bacon egg and cheese sandwich, yet I don't want to buy any of those things. So I came across this recipe (click) for mini quiches, and while it tasted good, it was impossible to get them out of the muffin tin and we ended up with little piles of "quiche." Actually, that's a REALLY good thing to call someone who has just pissed you off without getting vulgar, 'why you little pile of quiche!'  But I digress.

     (note: I have revamped this recipe again, with even better results. They are beneath the original post)  Original post: So months later I tried it again, thinking maybe I hadn't oiled the tin enough, but I still ended up with little piles of quiche. In the recipe she uses silicone muffin non-tins, which she says allows them to come out easily. Once I realized the first batch wasn't coming out of the tin easily, I sprayed my silicone 9x9 pan and put the other half of the batter (?) in and baked it til the edges were golden. THAT came out super easily, and tasted great, maybe better since the batter was not as deep as it was in the tins so it cooked up a little firmer. I've also tried making omelettes with a similar recipe (click) which sometimes come out gorgeous, and sometimes not so great looking. Last night I decided to try baking the batter in a cake pan and cutting it into squares to put on toast with some veggie bacon and tofutti cheese, and it very nearly met all my expectations.

      I tripled the quiche recipe, and added cooked onions, red pepper, and mushrooms to the batter  I oiled the non-stick cake pan, and one 9x9 silicone pan and spread the batter in to equal depths. Baked them both for 30 minutes, switching the pans half way through so they could have equal time on the bottom rack, and that was that. Actually, they spent a few more minutes in the oven with the door open a bit after I turned the heat off.
     It didn't come out as golden on the bottom this time, but it did firm up more than last time, so I give up. I will never get the same results twice, and I blame it all on my schizophrenic oven thermostat. They tasted great, regardless.  If you're vegan and need a breakfast fix, this is a good way to quench that desire. I can give two thumbs up to Tofutti American flavored slices, they taste more akin to velveeta than american cheese you get sliced at the deli counter, but who doesn't like velveeta? Even Matt who generally dislikes vegan cheeses and often opts out from their inclusion on his plate, had an immediate love (well as much as you can love a vegan cheese) of this type. In the end, tripling the recipe to feed 3 adults and two kids was a bit overboard. Doubling would have been fine, and I think we still would have ended up with leftovers. OK, go forth and break your fast

NEW STUFF:
   I have tinkered with this recipe again, and made some key discoveries via accident.

1. My Giant doesn't sell Mori-Nu vacuum packed firm silken tofu anymore so I had two packages of regular water packed silken tofu, and went from there. Here is the actual list of ingredients I used, adapted from the first link above, for mini quiches.

2 packages water packed silken tofu.

2 small green bell peppers, diced.

1 medium onion, diced.

1/4 cup Nutritional Yeast

4 TBL cornstarch

2-3 tsp tahini

1/2-3/4 tsp onion powder

1/2-3/4 tsp turmeric

1/2-1 tsp salt

a splash to 1 TBL maybe of soy milk

about 1 tsp black salt, if you have it. It has an eggy taste. Pretty weird stuff.

Directions: preheat oven to 375 F

cook onion and pepper over medium heat in a few tsp of olive oil, until cooked and starting to brown.

In a food processor, add tofu, Nutritional Yeast, corn starch, tahini, onion powder, turmeric, salt, and black salt. Process to mix thoroughly. Scrape down sides, turn processor on and drizzle in the milk until mixture is nice and smooth.

Spray a cooking dish or two with olive oil or whatever you have. I used a 9 x 9 in silicone pan, and a 8 inch by maybe 4 inch inch oval ceramic baking dish. Pour in the mixture from the processor until the depth is roughly the same in each dish.  Sprinkle the peppers and onions over the mix, and sort of press it down a bit with a spoon, to cover them. Alternatively, you can add your veggies to your processor and stir, or mix them together in another bowl. It doesn't matter.

Bake for 30 minutes. It still comes out soft and smooshy, but that's ok. It firmed up much better with the extra cornstarch, and less milk.

I served this after baking, on toast with tofutti cheese slices and home made coconut bacon. Recipe here: (click here)  aAnd my only alterations for this recipe were: I used 4 cups of coconut flakes, since 3.5 c made for very wet flakes, subbing apple cider vinegar for the vegan worcestershire which i just never have on hand, and instead of cooking 10 min then 5 more minutes (which resulted in burned bacon the first time i made it) I cooked 5 minutes, stirred it up really good, 5 minutes more in the oven, another good stir, 4 minutes more in the oven, good stir, then i turned the oven off, left the oven door open a bit, and let it sit for a bit to dry out. came out PERFECT. Enjoy!






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