The pie dough from this recipe is from Vegan Yum Yum, created by Lauren Ulm. You can find step by step photos for it here. I've simply doubled it to satisfy the amount of quiche filling. The filling is a inspired by Fat Free Vegan Kitchen's mini crustless tofu quiches.
This recipe is very simple to make (especially if you have the pie dough already made) and very delicious too! It makes for a tasty dinner side (or you could eat a few and have a full dinner) and it also serves as a quick savory breakfast!
Mini Vegan Quiche Pies
(makes 12 mini pies)
Tools:
Muffin tin (silicone or metal - I use metal)
Food Processor
Rolling Pin
Non-stick pan
Ingredients:
For the Pate Brisee (pie dough):
2 1/2 cup All Purpose Flour
1 tsp salt
1 tsp organic sugar
1/2 cup non-hydrogenated vegetable shortening
1/2 cup Earth Balance margarine
4 to 8 tbsp ice water
For the filling:
1/2 cup summer squash, chopped into small pieces
1 tsp garlic (about 3 cloves), minced
1/2 cup red bell pepper, chopped small pieces
1 cup mushrooms, chopped
1 tbsp fresh chives, minced
1 tsp fresh cilantro, minced
1 12oz package of firm silken tofu, drained
1/4 cup almond milk
2 tbsp nutritional yeast
1 tbsp cornstarch (arrowroot will do)
1 tsp tahini
1/4 tsp onion powder
1/4 tsp of turmeric
1/2 -3/4 tsp salt
freshly ground black pepper, to taste
Olive oil, to serve
Dried oregano, to serve
Directions:
First, make the pie dough. Lightly spray a muffin tin with oil. Add the flour, salt, sugar, vegetable shortening, and Earth Balance together in a food processor. Pulse until the mixture looks like wet sand (a few small lumps are okay). While the processor is running, slowly drizzle in water until the dough forms a ball. If in doubt, add less water. Take out the dough and place it on the counter and press it to form a disk. Cover in plastic wrap and refrigerate for at least 1/2 hour.
When ready, place a small tablespoon of dough into the bottom of each greased muffin cup. Press the dough firmly to create a bottom crust. Taking small pieces of dough, build up the sides of the cup. Make sure the walls aren't too thick! Place the shells into the refrigerator for a few minutes to firm up.
To make the tops, place the rest of the pie dough on a sheet of plastic wrap. Cover with a second sheet. Using a rolling pin, roll out the dough to 1/4 to 1/8 inch thick. Using a glass that has a slightly larger diameter than the openings of the muffin cups, stamp out 12 pie crust tops. Place them in the refrigerator for 10 to 15 minutes to firm them up.
Preheat the oven to 375 F.
Lightly spray a non-stick skillet with olive oil and saute the garlic, bell peppers, summer squash, and mushrooms over medium heat until the mushrooms begin to exude their juices. Stir in the chives, cilantro and freshly ground black pepper and remove from heat.
Place the remaining ingredients (tofu through salt) in a food processor and process until completely smooth and silky. Add this mixture to the vegetables and stir to combine. Spoon equally into the 12 muffin cups, filling them and leaving about 1/4 to 1/2 an inch of space on the top.
Place your dough tops on top of each muffin and pinch the edges down to seal the tops onto the base. The better the seal, the more likely it is to stay closed under heat. With a sharp knife, cut an "X" on top of the dough, if desired.
Put the muffin pan into a middle rack in the oven and immediately reduce heat to 350 F. Bake until the tops are golden and toothpick inserted into the middle of the quiche comes out clean, about 25 to 35 minutes. If you're using a metal tin (and not a silicone one) this will probably be closer to 20 minutes. Remove from oven and let them cool for 10 minutes. Some of the tops may have come undone a little if they were not sealed tightly enough, but that is okay! I think they actually look better as "peek-a-boo" quiches!
Serve with olive oil and dried oregano.
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| Peek-a-boo! I see deliciousness! |
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| Bon appétit! |
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