Vegan Mini Quiches
These tasty bites are great for brunch or as little appetizers at a party! I also like to make them and have them on hand for a quick breakfast.
Quiche has its origins in the medieval German kingdom of Lothringen. The word "quiche" is derived from the German word "kuchen," meaning cake. Originally, quiche was made with bread dough and filled with an egg and cream custard. It wasn't until the 16th century when the recipe evolved to include the use of pastry crust. Over time, variations of quiche emerged with added ingredients such as cheese, vegetables, and meats. I one hundred percent thought it originated in France, but we have the German people to thank for this savory classic!
I have here two ways to make these. I have a version using the premade Just Egg product and a version using a tofu based egg mixture you whip up yourself. Either version is delicious!
For the Just Egg version you will need:
1 bottle of Just Egg
1 sheet of Pillsbury crescent roll dough [you can use the one that is perforated to make the little crescent rolls but you may have to pinch the perforations back together]
1/4 teaspoon of garlic powder
1/4 teaspoon of onion powder
2 teaspoons of nutritional yeast
1 teaspoon of dried or fresh chives or green onions chopped tiny
1/2 cup of vegan cheddar shreds
1/4 teaspoon of Indian black salt also known as kala namak [optional]
1/4 teaspoon of umami mushroom seasoning [optional]
In a large mixing bowl combine the Just Egg, vegan cheese, chives and all of the seasonings. Set aside for later.
For the tofu egg version you will need a blender or food processor. If you are really ambitious you could use a fork or potato masher but that will be a workout.
The ingredients you will need are:
2 sheets of Pillsbury crescent roll dough or the perforated ones
1 block of firm tofu
1 Tablespoon of onion powder
1 teaspoon of garlic powder
1/2 teaspoon of turmeric
salt to taste but tofu needs salt so I suggest at least 1/2 teaspoon
1/4 teaspoon of black pepper
2 Tablespoon of nutritional yeast
1 heaping teaspoon of corn starch
1 cup of vegan cheddar cheese shreds
1/4 cup of chives or green onions
1 Tablespoon of umami mushroom seasoning [optional]
1 fat teaspoon of kala namak [optional]
1 Tablespoon of water [amount will vary depending on the water content of your tofu]
Put everything except the dough, cheese, green onions and water in a food processor or blender. Blend until smooth. Add in the water a little at a time until you get the consistency of a thick batter such as cornbread. Scrape the mixture into a large bowl and add in the remaining ingredients. Mix them together until evenly distributed. Set aside for later.
Keep in mind that the seasonings and other add ins can be altered to suit your taste. Anything goes.
Lay out the sheet of crescent roll dough. If you are using the perforated one try your best to pinch the perforations closed. cut the dough into 12 equal sized pieces or as close as you can get it.
place each piece in a nonstick or greased muffin tin. I used the smaller version of muffin tin that makes 12 muffins. Gently mold the dough, pressing it into the sides and bottom of the muffin cup. Try to get the dough to fill the whole muffin cup up to the top edge as completely as you can.
Bake the empty dough for 5 minutes at 400 degrees Fahrenheit. Remove the muffin tin from the oven and use the back of a teaspoon to press down the center and sides of the dough cups. They may have puffed up a bit too much and a nice well for the vegan egg mixture needs to be remade.
Fill each dough cup with the vegan egg mixture you chose to use. For the Just Egg mixture It took 16 minutes in my oven. For the tofu egg mixture I suggest about 20 minutes. You are looking for the top of the quiches to begin to darken and the mixture to be firm and not too wet or jiggly. Cook times will vary from oven to oven and also based on what ingredients you choose to add in.
Allow your mini quiches to cool for at least 5 minutes before serving or storing in the fridge.