Since we had to depart rather early for the chili cook-off and weren't going to have time to stop for brunch in Austin, I made a tofu quiche for breakfast. I actually cooked it the night before, so I'd just have to reheat it in the morning. It's a rare occasion that I make a savory breakfast, but this was quite good. The crust fell apart, not surprising since it's gluten-free. I used portabello mushrooms. It had great flavor, but I'd add a bit more nooch next time. I love nutritional yeast!