Fun Little Quichlettes
I recently made a quiche for dinner, and had some filling left over. Since a potluck birthday party was just days away, i decided to make little quiche pies for our appetizer contribution. They were a success and happily, people had no idea they were vegan!
Here is the recipe:
1 Basic Pie Crust Recipe - like from The Garden of Vegan
1 onion, chopped
2 garlic cloves, minced
1 tbsp olive oil
2 tsp basil
1 tsp oregano
1/2 tsp tumeric
1 tbsp miso
1 1/2 tsp lemon juice
1 cup mushrooms, sliced
1 lb (package) silken or soft tofu
1/2 package of firm tofu
1/4 cup regular soy milk
1/4 cup sun-dried tomatos, sliced lengthwise
2 cups spinach
1/4 cup veggie 'salami'
1 cup soy cheese
1 tomato, sliced
handful fresh basil1. Have pie crust made beforehand and set aside to cool slightly. Preheat oven to 350.
2. For filling, heat oil and add onions, then garlic. Saute until lightly brown. Add zucchini, mushrooms, salami, and spices mentioned above, or ones of your choice. FYI, tumeric adds a lovely colour that mimics 'egg quiches.'
3. With a food procesor, put silken tofu in and 1/2 of firm tofu by crumbling it into pieces (similar to scrambled tofu). Add milk to make it more runny but not like pudding. Mix until it's combined. Add tofu mixture to veggie mix, as well as the remaining tofu, cheese and sun-dried tomatoes.
4. Pour into crust and add tomatoes and basil on top like a pizza. Bake for 40 - 45 minutes, or until the top has browned slightly. Let cool slightly and then enjoy!
If making into small quiches, use muffin tray and divide pie crust dough evenly into small circles. I freehanded this, and made sure the dough covered most of the tray holes. Divide filling evenly and cook for approximately 20 - 30 minutes.