Veggie Quiche

This past weekend, we were out of tofu and other breakfast foods, so I whipped up a crustless quiche using eggs, which I haven't eaten for some time.  We keep them for my still-sometimes-meat-eating-boyfriend, who likes a fried egg sandwich from time to time.  Anyway, it turned out great. Really great.  I brought the leftovers to work today and wrapped it in a half a pita, then put in the sandwich maker for a minute. SO GOOD.

• 1 tablespoon oil
• 1/4 to 1/3 finely diced red onion
• 1 stalk broccoli, cut into small flowerets
• 3 green onions
• 1 tomato, seeded and diced
• 7 eggs, beaten
• 2 cups shredded cheese (I used cheddar, but Daiya vegan cheese would melt nicely)
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• pinch oregano
• pinch cayenne

1. In a large bowl, combine eggs, cheese, salt and pepper. Add vegetable mixture and stir to blend. Scoop into prepared pie pan.
2. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

I just used the veggies I had in the fridge (and I need my tomatoes to be SEEDED - yuck to tomato slime!), but use whatever you have. Regular onions, spinach, mushrooms....all would be great.  I cut a bunch of baby yukon gold potatoes in halves before I started making the quiche, tossed with some olive oil, rosemary, salt, pepper and cayenne, and got those roasting first.  By the time the quiche had been in for 30 minutes (toothpick should come out clean), they were both perfectly done. I may have added some Frank's Red Hot Sauce to the entire thing. I have a problem with that stuff.

Later in the day I went out shopping and finally picked up some tofu. I've been dying to try this recipe: http://happyherbivore.com/2010/03/vegan-quiche-greens/

Will let you know how it turns out!