Mini Vegan Quiches!

This past weekend, I catered for a small birthday party, of which the theme was a ‘Spa Retreat’. Although, my menu wasn’t very spa-like, it was, nevertheless, very delectable and extremely ‘pop-able’. Of the party’s favorite was my mini quiche.

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These little beauties were so easy to make, yet the flavor is ama-zing!!! I opted for a crustless quiche because I didn’t want to fuss with crust and be concerned about the gluten issue. So it was a win-win on that front.  As for the recipes, many call for tahini or cashew butter, but I skipped this ingredient. I will try it again to see if it truly makes a big difference.

Here’s the recipe.

Ingredients:

  • 1/4 red bell pepper
  • 1 1/2 chopped spinach (frozen is best)
  • 2 chives stalks (or green onions)
  • 3 garlic cloves (minced)
  • Portabella mushrooms (chopped) (OPTIONAL)
  • 1/2 container of Organic (NON-GMO) extra firm tofu
  • 1/3 cup of unsweetened flax seed milk
  • 1/2 of nutritional yeast
  • 1 tsp of turmeric
  • 1 tsp of sea salt
  • 3 sprigs of fresh rosemary
  • 1 tsp of smoke paprika
  • 1/2 tsp of garlic powder & onion powder
  • 1 tablespoon of arrowroot
  • 1/2 cup of shredded Daiya cheese (Garlic Havarti Wedge)
  • Coconut oil spray for the muffin pans (I used 24 mini muffin pan)

Using a medium/large size pan sauté the garlic, chives, and peppers for 5 minutes. Then add the spinach and mix well. You want it to be a little dry. Desteem the rosemary and add to the spinach and stir well. While the spinach is cooking, add the tofu and flaxseed milk to a blender. Blend on high for about 1 minute. Add the remaining ingredients, except the daiya and the rosemary. Blend again for additional 30 seconds.

Preheat oven to 350 degrees. Spray pan with coconut oil spray. In a large bowl stir the sauteed spinach mixture w/ the sauce well. Using a tablespoon add the quiche mixture into the molds right up to the fill line. Take the daiya cheese wedge and shred the wedge to about 1/2 cup. Add cheese shreds atop to the molds, making sure to press the shreds down well. Bake for 25 to 35 minutes. Make sure they aren’t browning too fast on the top. If so, then reduce temperature.

When done allow to cool before removing from pan, about 10 minutes.

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