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Making breakfast a priority. Fueling your body with good food will result in a energetic and productive day.

This recipe has so many variations! Depending on what kind of vegetables you have available to you at that moment or what combinations you enjoy the most.

Recipes are a template in which you can use as a base to create the ultimate, unique recipe that fits with your life and makes your taste buds happy.

Play with your food. It’s fun.

Mediterranean Vegetable Quiche

Crust:

1 tsp. olive oil

2 medium sized Yukon Gold or potatoes of your choice, grated

1/2 tsp. salt

1/4 tsp. black pepper

Vegetables:

1 TBSP. olive oil

1 yellow onion, peeled, cut in half, sliced into half moons

1 leek, white and green parts, thinly sliced and washed well

1 medium sized zucchini, washed, ends cut off, diced

1 cup red cherry tomatoes, halved

1 cup fresh spinach, roughly chopped

3 cloves of garlic, peeled and minced

Filling:

12 oz. extra firm tofu, drained and pressed

1/4 cup Garbanzo bean flour

3 TBSP. nutritional yeast

2 tsp. salt

1 tsp. Italian herb blend

1 tsp. black pepper

1/2 crushed pepper flakes (optional)

Step 1:

Pre-heat oven at 400 degrees.

Oil a 10-inch pie pan or springform pan

Grate potatoes, squeeze them out, add salt and pepper and line bottom of pan.

Bake for 15 minutes.

Step 2:

While potatoes are baking; Prep vegetables and sauté them.

Step 3:

Into a food processor put the tofu, garbanzo bean flour, nutritional yeast, herbs, salt and pepper. Process until everything is combined. Empty into large bowl. Add sautéed vegetables and mix well.

Your potato crust should be ready to come out of the oven.

Put the tofu and vegetable mixture carefully over the potatoes and using a spatula, level and smooth out. Bake for 20 minutes at 400. Serve hot.

Gerry OBrien, Editor