Crustless Mini Quiches from Fat-Free Vegan
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 91.1
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 519.9 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 1.9 g
- Protein: 8.5 g
View full nutritional breakdown of Crustless Mini Quiches from Fat-Free Vegan calories by ingredient
Introduction
These are from Susan V's amazing blog, "Fat-Free Vegan" at blog.fatfreevegan.com. They're way low in calories and super delicious. Try making them in little phyllo cups for shmancy party goodness. Even omnivores like them. My only changes to the original: I add 1/2 tsp smoked paprika, double the minced garlic to 2 tsp, and use 1 tsp olive oil instead of cooking spray. These are from Susan V's amazing blog, "Fat-Free Vegan" at blog.fatfreevegan.com. They're way low in calories and super delicious. Try making them in little phyllo cups for shmancy party goodness. Even omnivores like them. My only changes to the original: I add 1/2 tsp smoked paprika, double the minced garlic to 2 tsp, and use 1 tsp olive oil instead of cooking spray.Number of Servings: 4
Ingredients
-
1 tsp olive oil (or some cooking spray)
2 tsp minced garlic
1/2 cup bell pepper
1 cup chopped mushrooms
1 tbsp minced chives
1/2 tsp dried rosemary (crush between your fingers)
1/2 tsp smoked paprika
black pepper to taste
1 12.3-ounce package lite firm silken tofu, drained of water
1/4 cup plain ricemilk (or other nondairy milk)
2 tbsp nutritional yeast
1 tbsp cornstarch
1 tsp tahini
1/4 tsp onion powder
1/4 teaspoon turmeric
1/2-3/4 teaspoon salt
Tips
If you have black salt (it's actually pink!) you can grate/sprinkle some on the quiches at the end for added egg-iness.
Directions
1. Preheat oven to 375 degrees. Spray a muffin tin with cooking spray or (preferred) use silicone baking cups.
2. Heat the oil in a skillet and saute peppers, mushrooms, and garlic until mushrooms start exuding juices (about five minutes). Add chives, rosemary, paprika, black pepper to taste, and remove from heat.
3. Blend everything that's left in a food process until smooth. Combine the tofu mixture with the veggies and divide into muffin pan. Cook for 20-30 minutes or until a toothpick inserted into the middle of a quiche comes out clean.
Serving Size: Makes 12 mini quiches. One serving is 3 quiches.
Number of Servings: 4
Recipe submitted by SparkPeople user QUARKTOTHEMAX.
2. Heat the oil in a skillet and saute peppers, mushrooms, and garlic until mushrooms start exuding juices (about five minutes). Add chives, rosemary, paprika, black pepper to taste, and remove from heat.
3. Blend everything that's left in a food process until smooth. Combine the tofu mixture with the veggies and divide into muffin pan. Cook for 20-30 minutes or until a toothpick inserted into the middle of a quiche comes out clean.
Serving Size: Makes 12 mini quiches. One serving is 3 quiches.
Number of Servings: 4
Recipe submitted by SparkPeople user QUARKTOTHEMAX.