mini quiche!

this was my second attempt at vegan quiche making and wow. they came out spectacular! you must have patience with them though because it takes a while to bake.

** whole wheat pastry crust taken from the book La Dolce Vegan! by Sarah Kramer. if you don’t own this cookbook, go get it! well worth it. 

ingredients:

1+1/2 c whole-wheat flour

1/2 tbsp salt

1/2 c oil

1 tsp apple cider vinegar

3 tbsp ice water

1/2 an onion minced

1 clove garlic, minced

6-8 asparagus sticks, chopped into 1/4 inch pieces

1 cup frozen chopped spinach

1/2 block silken tofu

1/4c water

2 tbsp nutritional yeast

1 tsp cumin

1/2 tsp curry

1 tbsp oregano

1 tsp parsley

1/4 tsp salt

1. preheat the oven to 350. in a medium size bowl, mix together the flour and salt.

2. add the oil, salt, cider vinegar and water. stir until well mixed. this is your crust mixture.

3. line a muffin tray with paper muffin cups. gently press the crust mixture into the bottom of the cups, and then up the sides. set aside.

4. in an oiled skillet over medium heat cook the onion until transparent, about 5 minutes. add the garlic and asparagus and cover with a lid. stir every 3 minutes. allow to cook until the onions become brown, about 7-8 minutes total. add the spinach and cook an additional minute.

5. in a blender, combine silken tofu, water, nutritional yeast, cumin, curry, oregano, parsley and salt. combine on a low setting until smooth. add the veggies to the blender and mix with a wooden spoon ( you can do this in a separate bowl, but i hate doing extra dishes).

6. spoon the silken tofu mixture into each prepared crust. it is not going to rise, so fill it to the top. i used a quarter cup per crust, which was perfect.

7. bake in the oven for 25 minutes. then turn the heat up to 450 and cook another 10- 15 minute. it is done when it is more solid then jiggly and the top begins to become golden brown.

8. allow to cool  a few minutes.. if you can wait! then use a butter knife and gently pop them out of the muffin tray. enjoy!!