THEME: Mini Crustless Tofu Quiches
Jamie R
Source: FatFreeVegan.com
by SusanV on December 4, 2006
I don't have a lot to say about this recipe. I mean, there are only
so many ways I can say something's delicious-Mmmmm! Yum! Wow!
Awesome! Kid-Friendly!-without sounding like a 4th grader.
The story on these quiches is that I saw a non-vegan recipe for mini
crustless quiches in a magazine and wanted to try using silken tofu.
So one night when my husband and daughter were both out for the
evening, I tried these out as an experiment. I figured if it failed,
it was just my dinner at risk. I wasn't prepared for them to be so
good-or for E. to come home and demand a share of them! After
initially exclaiming, "Ew, what is that?" she decided that she wanted
to try one. And another. And another. And another. I'd made only 12,
so my dinner was rapidly disappearing. I had to promise that I'd make
a double batch soon, or there would have been none left for D. Yes, I
figured he should get a chance at something this tasty.
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!
Well, I guess I did have a lot to say after all.
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 (may sub another thickener such as arrowroot
or potato starch)
1 teaspoon tahini (preferred) or cashew butter
1/4 teaspoon onion powder
1/4 teaspoon turmeric
1/2-3/4 teaspoon salt
Preheat the oven to 375 F. Spray 12 regular-sized muffin cups well
with non-stick spray. (I used silicone cups like these.)
Lightly spray a non-stick skillet with olive oil and saut� the
garlic, bell peppers, and mushrooms over medium heat until the
mushrooms just begin to exude 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.
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.
4 mini-quiches contain: 96 Calories (kcal); 3 g Total Fat; (23%
calories from fat); 11 g Protein; 8 g Carbohydrate; 0 mg Cholesterol;
459 mg Sodium; 2 g Fiber