That's Pronounced "keesh" Not "kwik-ee"

I don't really have too much to say about this recipe that won't make me sound like my Kindergartener. It's awesome! Amazing! Delicious! You should try it!

Friday morning my boss had quiche for breakfast and as he was eating it I found myself thinking "why can't I make a quiche?"

Saturday morning was "Monster Saturday" in college football. Its week 2 and they have major games already. Top 10 teams played eachother; conference rivalries were at each other's throats and I was enjoying every minute of it (except when UGA lost) with these mini quiches. Yes they are all gone but I plan on making another batch tonight for my knitting circle.

They’re extremely versatile: Good hot or cold, you can eat them for breakfast, put them in a lunchbox, or serve them for dinner. If you’re throwing a party, try making them in mini muffin cups, and they’ll be the perfect finger food. (Reduce the baking time for smaller quiches.) Try them with different vegetables, but be careful not to add too many or they may not hold together. Most importantly, plan to either hide them from your family or make enough to share!

Here's what you'll need:

olive oil spray
1 teaspoon minced garlic
1/2 cup bell pepper
1 cup chopped mushrooms
1 tablespoon minced fresh chives (or one green onion)
1 teaspoon minced fresh rosemary (or 1/2 tsp. dried, crushed)
black pepper to taste
1 12.3-ounce package lite firm silken tofu, drained of water
1/4 cup plain soymilk
2 tablespoons nutritional yeast
1 tablespoon cornstarch (or flour)
1 teaspoon tahini
1/4 teaspoon onion powder
1/4 teaspoon curry
1/2-3/4 teaspoon salt

What to do:

Preheat the oven to 375 F. Spray 12 regular-sized muffin cups well with non-stick spray.

Lightly spray a non-stick skillet with olive oil and sauté the garlic, bell peppers, and mushrooms over medium heat until the mushrooms just begin to release their juices. Stir in the chives, rosemary, and freshly ground black pepper, and remove from the heat.

Place the remaining ingredients into a food processor or blender. Process until completely smooth and silky. Add the tofu mixture to the vegetables and stir to combine. Spoon equally into the 12 muffin cups: it will fill regular muffin cups about halfway. OPTIONAL: Sprinkle with your favorite vegan cheese substitute.

Put the muffin pan into the oven and immediately reduce the heat to 350 F. Bake until the tops are golden and a knife inserted into the middle of a quiche comes out clean–about 25-35 minutes depending on your oven and muffin cups (silicone will take longer than metal, so if you’re using a metal pan, check it at 20 minutes). Remove from the oven and allow them to cool for about 10 minutes. Enjoy! They’re light, so plan on making more of these—or serve hearty side dishes—if you’re serving more than 3 people.


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