Mini Vegan Quiche with Gluten-free Crusts
(Margaret’s tried and true version)
This can be made with various ingredients, but here’s a start!
1 12.3 oz package firm silken tofu, drained
¼ cup plain soymilk
2 tbs nutritional yeast
1 tbs cornstarch (or potato starch or arrowroot)
1 tsp tahini or cashew butter (I use more like a tbs)
¼ tsp onion powder
¼ tsp turmeric
½- ¾ tsp kala namak salt—gives an eggy flavor (or regular salt)
1 tsp minced garlic (can use powdered if needed)
1 tbs minced fresh chives
1 tsp minced fresh rosemary (or ½ tsp dried)
black pepper to taste (I omit)
1 cup finely chopped broccoli or other veggie or (2 cups spinach, etc)
1 cup chopped mushrooms (I rehydrated dry, or leave out and use more veggies)
Opt: ½ - 1 cup grated non-dairy cheese
1 package GF crust mix. Make per directions (divide in two and chill), then divide into the number of muffins cups you are going to use as you line the cups.
The conundrum here is numbers—one recipe of the quiche makes about 12 quiches. One recipe of a GF crust mix (for two pie crusts) makes about 16-24 quiches–about 16 if you spread the crust to the top, or stretch it to 24 if you just go halfway up the muffin cup. You can underfill the cups with quiche or do a double recipe and stretch. Or just make some without the crust. Or make fewer and roll out extra crust and cut out adorable shapes to stick on top…chicks/bunnies for Easter, etc.
Preheat oven to 375° F. Spray (or use liners) 12 muffin or cupcake sized cups with non-stick spray...or grease lightly with vegan butter.
Mix tofu and soymilk in blender or food processor til smooth. Then add in next 10 ingredients. Pour this mixture into large bowl of chopped veggies/mushrooms and stir well.
Fill muffin tins (already lined with raw crust) with this tofu mixture. Bake in oven about 20-35 minutes. Cool slightly and serve. They are nice with some vegan butter. Also good cold. Freezes well.