I really cannot take any credit for this recipe. I based it off of Isa’s Broccoli Quiche found in this 2008 blog post
from the PPK. I have made that quiche many times now with little subsitutions here and there, then I stumbled upon this recipe
for mini crustless quiches which I tried and was not as pleased with. The form just wasn’t there, even though their taste was spot on, I didn’t want to make them again because they totally fell apart. That being said, I was still jonesing for a mini quiche. I do not have a huge amount of freezer space so for me, it is easier to make smaller dishes and kind of peice them in the freezer like a jigsaw puzzle. That’s always fun when I overload it and forget, open the door and surprise! frozen treats everywhere!!! All I really did here is made the quiche with what I had on hand which is why it is not the same as Isa’s but there is no way that I am calling this my own recipe, it’s hers, hands down. She is an awesome chef, I cook from her blog posts 90% of the time and was lucky enough to recieve her newest cookbook Appetite For Reduction for Christmas. I highly suggest everyone run out and get a copy, even if you are not trying to lose weight, these recipes are super tasty, easy to make and of course, vegan. Win, Win, Win!!! So here you have it, my mini quiche rip off recipe 😉 I didn’t do any crust because all I had on hand was rice flour. I am not going to lie, I tried to whip one up and failed epically…I hate wasting but I would rather chuck the crust that have them just not turn out right…lesson learned! Ok, now here is the recipe for real this time.
Mini Crustless Spinach & Bell Pepper Quiches
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 lrg red pepper, finely chopped
- 1 lrg orange pepper, finely chopped
- 1 tsps dried basil
- 1/2 tsp tumeric
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsps water
- 1/2 cup raw, unsalted almonds
- 1 tsp mustard powder
- 1/3 cup nutrional yeast
- 1 375g pkg extra firm organic tofu
- 1 cup spinach, chopped
Preheat oven to 350 F.
Heat oil in a large pan over medium heat. Saute the onion and garlic in the oil for about 3 minutes. Add the peppers, basil, tumeric, salt and pepper. Cook for 10 minutes, until peppers are soft.
Meanwhile, process the almonds in a food processor into fine crumbs. I actually like to grind mine up in a magic bullet, I find it to work better. Give the tofu a squeeze to get rid of some of the water, then crumble it into the food processor along with the mustard and nutrional yeast. Add 2 tbsps water and process until relatively smooth.
Transfer to a mixing bowl, add the pepper mixture and stir throughly. Taste for salt, then mix in spianch. Use a rubber spatula and evenly distribute mixture into a greased muffin tin. Bake for 30 mins, if they still look a little soft in the middle, bake for an additional 10.
Once out of the oven, let the quiches sit for about 5 mins. Then gently use the dull side of a butter knife to seperate the sides of pan. Let them sit for another 15 mins or so before you try to take them out, that way they will have had some time to set a bit. They are not the prettiest dish to serve but damn tasty. I imagine if they had crusts, they would be much more beautiful and photgraphable!