Vegan Mini Quiches

Crust:

1 cup cooked quinoa, prepared in veggie broth (1/2 cup dry, 1 cup broth)
2 tablespoons ground flax seeds
1/2 cup water
2 tablespoons wheat flour you have on hand
1 tsp sea salt
1 tsp garlic powder
1/2 tbsp salt-free herb blend (Kirkland Organic, Mrs. Dash, Spike, etc.)

Filling:
1 package of extra firm tofu, drained and pressed
3 cloves garlic, minced
1/2 tsp tumeric
1/2 tsp sea salt
1/4 cup nutritional yeast
1 heaping tbsp dijon mustard
juice of 1 lemon
10 oz frozen spinach, thawed and squeezed of liquid

Crust

1.Combine ground flax seeds with water and allow to set for around 5 minutes.
2.In the meantime mix together cooked quinoa, seasonings and wheat flour.
3.Add flax seed “gel” and stir well to combine.
4.Scoop mixture into a well greased muffin tin – approximately 1 heaping tbsp per quiche – and make sure to press quinoa firmly to create a solid base.

Filling:
1.In a food processor or blend, puree all ingredients except spinach until smooth and creamy.
2.Add spinach last and pulse a few times until well combined.
3.Scoop quiche mixture into each base – just shy of 1/4 cup per quiche. Try your best not to eat directly from the food processor with a spoon. It will be that good.
4.Bake 30-40 minutes at 350 degrees.


Serving Size: Makes 12, 2 mini quiches = 1 serving

Number of Servings: 6

Recipe submitted by SparkPeople user BRAGA76.