Mini Vegan Quiches

If you’re looking for a tasty and healthy vegan option for breakfast or a snack or to serve as party food, these mini quiches are the perfect choice. They are quick and easy to make, and can be customised with your favourite vegetables. Whether you’re a seasoned vegan cook or new to plant-based eating, these mini quiches are sure to become a new favourite.

Makes 12 mini quiches

Ingredients

• 1 cup (120 g) all-purpose flour
• 1/2 cup (115 g) vegan butter, cold and cubed
• 1/4 cup (60 ml) cold water
• 1/2 cup (75 g) roasted vegetables (such as bell peppers, onions, and mushrooms)
• 1/2 cup (75 g) crumbled tofu
• 1/4 cup (30 g) plant-based cheese, grated
• 1/4 cup (60 ml) almond milk
• 2 tablespoons (12 g) nutritional yeast
• 1 tablespoon (3 g) chives, finely chopped
• 1/2 teaspoon (3 g) salt
• 1/4 teaspoon (1 g) black pepper

Instructions

1. Preheat your oven to 350°F (175°C). Grease a mini muffin tin with cooking spray or vegan butter.
2. In a medium bowl, combine the flour and vegan butter. Using a pastry mixer or your hands, mix the ingredients until the mixture resembles coarse sand. Add the cold water and mix until the dough comes together.
3. Divide the dough into 12 equal pieces and press each piece into the prepared muffin tin, forming a crust.
4. In a separate bowl, mix together the roasted vegetables, tofu, plant-based cheese, almond milk, nutritional yeast, chives, salt, and pepper.
5. Divide the filling evenly among the muffin cups, filling each one about 3/4 full.
6. Bake the quiches for 20-25 minutes, or until the crust is golden brown and the filling is set.
7. Remove the quiches from the oven and let them cool for a few minutes before serving. They can be served hot or at room temperature. Enjoy!