Allow me to introduce you to what may just become your new favorite way to start the day at noon: hashbrown tartlets and cheesy herb drop biscuits.
Although “tartlet” may hold some dessert-y connotations, versus the obviously eggy “quiche,” I went with it for three reasons:
- It sounds adorable.
- It reminds me of one of my all-time favorite TV shows, “Friends.” (For those of you who don’t recall, Jon Lovitz guest-starred in an early episode and wore the word out in a very humorous fashion. Video below for your viewing pleasure).
- Whateva whateva. I do what I want.
Anyhoo, the cool thing about these
crustless mini quiches tartlets is that they’re very customizable. You can throw in any veggies, herbs or faux meats you have sitting around. My favorites so far are the fresh chopped dill and mushrooms version, the veggie sausage, red onions and spinach combo (below) and the green pepper and soyrizo version pictured above. You could also add a little Daiya or Teese for some extra cheesetastic oomph.
Serves six (use six half-cup ramekins or one 9″ pie dish)
- 1 pound extra firm tofu, drained and pressed
- 2 large potatoes, shredded
- 1/4 small red onion, diced
- 14 oz. veggie sausage (I used Gimme Lean)
- 1 cup fresh spinach, chopped
- 2 Tbsp olive oil
- 2-3 Tbsps almond milk
- 1/4 cup nutritional yeast
- 1 Tbsp dried dill (or 1 tsp fresh, chopped)
- 1 Tbsp dried parsley (or 1 tsp fresh, chopped)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black salt
- 1/2 tsp sea salt
- 1 tsp ground black pepper
- 1/4 tsp turmeric
- Preheat your oven to 350 degrees and grease your ramekins (or 9″ pie dish).
- Heat the oil in a skillet over medium heat.
- Break up the veggie sausage into the skillet, add in the red onions, and cook until the sausage is browned and the onions are soft. Remove from heat.
- To make your eggy casserole base, start by taking the drained tofu for a spin in a blender or food processor until it’s broken up into small crumbles.
- Start slowly pouring the almond milk into the liquid feeder, until the mixture is the consistency of frosting.
- Add in the nutritional yeast, salts, herbs and spices, and pulse a few times until it’s all combined.
- Dump the lot into a large mixing bowl, and add in the sausage and onions, shredded potatoes and spinach.
- Once the mixture is well combined, scoop equal portions into your ramekins and smooth the tops with a spatula.
- Place the ramekins on a foil-lined cookie sheet and bake uncovered for 35 to 40 minutes. 45 to 50 if you’re using a pie plate.
- Let the tartlets cool for before serving.
Cheesy Herb Drop Biscuits
- 2/3 cup whole wheat pastry flour
- 1 cup all purpose, unbleached white flour
- 1 Tbsp aluminum-free baking powder
- 1 tsp sea salt
- 1/3 cup vegan butter, melted (or vegetable oil)
- 2/3 cup unsweetened almond milk
- 1 Tbsp dried dill
- 1 Tbsp dried parsley
- 1 Tbsp nutritional yeast
Drop it like it’s hot!
- Preheat the oven to 475 degrees and line a cookie sheet with parchment paper.
- In a large mixing bowl, combine the dry ingredients and whisk together.
- Combine the melted butter (or oil) and milk in a separate little bowl, then slowly stir into the flour mixture until just combined. Be sure not to over mix, as your biscuits won’t be as fluffy! Don’t worry, the dough is supposed to be super sticky.
- Space eight little equally sized lumps of dough onto the cookie sheet and bake at 475 for 10 minutes, then lower the temperature to 400 and bake for another five minutes (until the biscuits are starting to brown on top).
- That’s it. Eat up!
The One with The Bonus Recipe: Spareparts Breakfast Sammy
The day after your successful brunchapalooza (or later that day), just slice a biscuit in half and top it with a half tarlet popped out of a ramekin. You can also freeze them and heat them up later (thaw then wrap them in foil and bake at 350 for 10 to 15 minutes).