Okay we’re back from break. Not sure I’ve gotten all the garden stuff done that I need to get done, but so be it.
Without wheat, dairy, egg, and corn, breakfast foods are pretty hard to manage around here. I eat a lot of oatmeal. A lot. More than I ever wanted to. And I miss quiche. So when I made the Burmese Tofu, and realized I could try to modify it to make it more “egg-y”, I decided to try to use it to make a quiche-like thing. You’re going to need to make our recipe for “Eggy” Burmese Tofu about 24 to 48 hours ahead of time, so be prepared. It doesn’t have quite the same texture as quiche, but it’s a good breakfast dish, if somewhat filling.
- 1 batch of our Gluten-free Pie Crust
- 1/2 of a batch of Breakfast Sausage in our Maple-Glazed Homemade Breakfast Sausage Patties
- 4 cups of cubed “Eggy” Burmese Tofu (which is about half of the recipe, make half if you don’t want leftovers)
- 1 medium onion, peeled and diced
- 1 teaspoon of olive oil or other safe-for-you oil
Preheat your oven to 400°F. Grease a pie pan or round baking pan with your oil.
Roll out the dough and place in your pan. I had trouble rolling out my dough and was impatient, so I added it to the pan in patchwork bits, pressing the pieces together.
Once your crust is together, sprinkle your onions over the bottom of the crust. Pour the 4 cups of cubed “Eggy” Burmese Tofu over the top of the onions and spread evenly over the crust. Break off pieces of your sausage about the size of a grape and arrange them over the top of the casserole.
Place your pan in the oven and bake for 1 hour.