Preheat oven to 350 degrees

I will never miss eggs for breakfast. Serve with homemade fig compote and Trader Joes corn relish.

Before you start, prepare zucchini and tofu.

Grate the zucchini and let sit in a strainer. Slit the tofu packages on three sides and drain water in sink until ready to use. While waiting, put out all your spices and then:

1. Make the crust.
1 cup cooked garbanzo beans
3 tablespoons sesame tahini ( I buy in Mediterranean store as I think it is better quality. They know Tahini)
3 tablespoons coconut milk (be sure to stir. I had leftover but if you have to open can, freeze remainder for your next Thai recipe.)

Place crust ingredients in a food processor. Blend until somewhat smooth but can have small chunks. Spray a 10” pie pan (large). Spread crust in pan. I put all in middle and spread out to edge as I worked my way around. Its not like a dry dough. Bake for 20 min in 350 degree oven before placing filling in it. Very important. Now make filling.


Combine in cuisinart. You don’t need to wash cuisinart after making crust. Just scrap bowl.

2 -7oz packages firm or extra firm regular tofu you have drained

1/4c plain greek yogurt. (If you can find plain soy yogurt use that but once again I had in my fridge).

1 teaspoon Italian seasoning
1⁄2 teaspoon turmeric
1⁄2 teaspoons thyme
1⁄2 teaspoon garlic salt
Pinch red chili flakes

½ teaspoon lemon pepper
1 teaspoon maple syrup

3. Pour filling into medium bowl. Fold in

The 1 1/2c zucchini you have in strainer

1/4c fine grated parmesan (If I ever use animal cheese it has to be hard cheese like parmesan. I use for flavor)

1/2c grated Daiya mozzarella cheese

1/2c. Diced red pepper

Pour the tofu mixture into the pre baked crust. Smooth the top.

Cut 12 slices of zucchini and press them into the top of the quiche in a design. Sprinkle paprika over the top. Bake for 60 minutes at 350 degrees. I served immediately. There is so much filling, I made muffins with extra filling as in picture and they were good reheated the next day. I’m thinking these would be great for kids lunches.