Do you ever need to make a dish that works for both vegetarians and meat-eaters? This recipe is for you. It contains protein for both vegetarians and meat-eaters in one dish from one recipe. I’ve cooked this hybrid two-diet way for many years for my own family. It really isn’t hard to do, it’s just a matter of being mindful while cooking. This recipe for Hybrid English Muffin Bread Tofu and Ham Quiche is so good and it pleases people with two different diets from just one pan! Want more hybrid recipes? Affliate link for One Dish Two Diets Cookbook.
This yummy dish works for breakfast, brunch, or lunch. It works great for when you have guests in your home who are vegetarians and meat-eaters. You can please everyone with this recipe!
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I’ve been a vegetarian for roughly thirty years and I’ve experienced so many people be worried about what I will eat. They worry if will I get enough. I’m a foodie nerd fascinated by food, I think I am able to make sure I get enough to eat;) But, many people have stressed out when having me over for dinner trying to figure out what to feed me, the vegetarian, while still pleasing their meat-eating guests. I will tell you this is where My Hybrid Recipes come in because the dish contains a meatless and meat-containing portion.
What is a Hybrid Recipe?
It’s really very simple.
A Hybrid Recipe is one that can accommodate both vegetarians and meat-eaters with one recipe. As I mentioned above, it’s all about being mindful when cooking such as placing large pieces of meat on one side of the dish while leaving them off the other side. Or, if it’s a build your own meal, it means having options that work for both vegetarians and meat-eaters.
Throughout my life, people all around me have known my husband eats meat, however, I am a vegetarian. This has caused everyone to wonder how I cook meals when I am a vegetarian and the rest of my family eats meat. There are so many easy ways to do it and it really is not hard to cook hybrid meals.
Some ideas I use in my hybrid cooking include keeping the meat pieces big so they are noticeable and don’t mix in. Or, I designate a section of the dish for a vegetarian portion. It just takes an awareness to pay attention to what side the meat is on and to keep it away from the vegetarian area. I make casseroles this way even and it works, you just have to pay attention and be mindful about where you place the meat, when you add it, how big the meat pieces are, and consider if the meat migrate during cooking (such as when the dish is very liquid). I pay attention to where the meat is when I’m cutting and I plan ahead and keep the meat far away from the meatless edge to further ensure it doesn’t creep over during the cooking time.
Why I LOVE This Recipe for Hybrid English Muffin Bread Tofu and Ham Quiche
I love this recipe because I can prepare one dish and please all members of my family, both the vegetarian and meat-eating members. Plus, this dish is protein packed for both vegetarians and meat-eaters. The vegetarians get protein from the eggs, cheese, and tofu, and the meat-eaters get protein from the eggs, ham, tofu, and cheese. It’s perfect! And everyone is happy, a state I strive for as the main cook for my family. This dish really packs a protein punch!
The English muffin bread is fantastic in this quiche! I love the crust it makes, it’s so tasty! I love this bread straight out of the toaster with butter and jelly, so I just had to try it in a quiche. It’s so good!!
My husband and sons didn’t even notice the tofu in this quiche because it blends in so well.
Ingredients Needed for my Hybrid English Muffin Bread Tofu and Ham Quiche
The ingredients for this easy recipe are common ingredients that are easy to find. They include:
- coconut oil
- English Muffin Bread slices
- skim milk
- chopped fresh parsley
- dry mustard
- super firm tofu cubes
- chopped green onions
- chopped zucchini
- shredded Colby and Monterey Jack cheese
- sliced mushrooms
- ham chunks
- diced tomato
When I make this dish, I imagine a line own middle separating the vegetarian portion from the meat portion, and I stay back from that line when adding meat to ensure the meat pieces stay on the meat side during cooking (so don’t shake or swirl the uncooked dish in the pan;)
This dish could easily be made all vegetarian or all meat by simply doubling the tofu or the ham depending on whether you desire a full vegetarian or a full meat quiche. Another option to concentrate the tofu to the vegetarian side and do half tofu and half ham rather than mixing in the tofu into the entire dish. Do what works for your family!
My One Dish Two Diets Cookbook
To make more hybrid dishes, or vegetarian meals, check out my new cookbook! I’m super excited about my new cookbook that contains many hybrid recipes plus some vegetarian ones. These are recipes I’ve made for my own family multiple times. Many recipes can easily be made into hybrid dishes. I hope my cookbook helps out families who need hybrid recipes:)
It is available in Kindle format or print.
Plus here is a new hybrid soup recipe I created for a Food Blogger Challenge contest: Hybrid Vegetarian and Chicken Mushroom Noodle Soupon One Recipe Two Crockpots
Vegetarian Recipe or Turn this into a Hybrid Meal by adding meat too for those desiring meat: Mexcian Roasted Cauliflower for Meatless Tacos
This recipe makes cauliflower taste AMAZING!!
Another Hybrid Dish of mine: Hybrid Vegetarian/Meat Jambalaya
I hope you and your family enjoy this Hybrid quiche recipe! My family sure loves it! Even my son loves it so it is kid-friendly if you have an adventurous kid willing to try quiche. It’s a great family meal and perfect for guests!
Copyright ©2017 Julie Hoag. All Rights Reserved.
Hybrid English Muffin Bread Tofu and Ham Quiche
- 1 teaspoon coconut oil to grease pan
- 8 slices English Muffin Bread broken up into pieces
- 2 cups milk, skim
- 2 Tablespoons parsley, fresh chopped
- 1 teaspoon mustard, dry
- 1 teaspoon salt
- 1/4 cup green onions, chopped white part of onion
- 2 cups zucchini
- 2 cups Colby and Monterey Jack cheese, shredded
- 8 ounces mushrooms, sliced presliced, 1 carton
- 1 cup ham chunks
- 1 cup tofu, super firm chunks
- 1 cup tomato, chopped fresh tomato
- 8 eggs
- Add 8 eggs to a large bowl plus 2 c. skim milk, 2 Tbsp. fresh parsley chopped (or 1 overfull Tbsp. dried parsley), 1 tsp. dry mustard, and 1 tsp. salt. Blend with an electric hand blender for 45 seconds to 1 minute.
- To the egg mixture, add 1 c. super firm tofu chunks, 1/4 c. chopped green onions, 2 c. chopped zucchini, 1 c. chopped tomato, 8 ounces sliced mushrooms, and stir well. Or, if you prefer to do this dish half tofu and half ham without having tofu throughout, simply wait and add the tofu to half the dish when the ham is added.
- Grease a 9x13 inch glass pan with 1 tsp. coconut oil. Break up the 8 slices of English Muffin bread and spread the pieces across the bottom of the pan.
- Pour egg/veggie/tofu mixture over the bread chunks in the pan. Stir slightly and press down with the back of the spoon.
- For hybrid vegetarian and meat dish: add 1 cup ham chunks to one half of the pan, it's best to do slightly less than half of the pan to allow for any meat migration. Press ham pieces down into quiche with a spoon.
- Sprinkle with 2 c. shredded Colby and Monterey Jack cheese.
- Cook at 375 degrees for 70-73 minutes. All ovens cook differently, so assess this quiche for doneness by inserting a butter knife in the center of the quiche. It is done when the knife comes out clean. Knife can be moist however. Let it cool 10 minutes and cut into 12 pieces prior to serving. Be sure to pay attention to keep the vegetarian pieces free of ham when cutting the quiche.