Spinach & Mushroom Mini Quiches
I was asked to cater the vegans of Santa Ana with these mini quiches, at the recent Santa Ana Street Breakfast, and although we definitely ran out too soon (everybody wanted to try them!), I think it was still a success. I had two quiches at the event -- "ham" and cheez, and spinach and mushroom. I often get requests for the spinach and mushroom quiche specifically. I think it appeals to vegans and non-vegans alike, and leaves you pretty satisfied. Obviously, you can make quiches with just about anything, but I think this combo is ideal, with the mushroom giving you that hearty meaty feel, the spinach giving you some healthful feeling, and the sun dried tomato to give just a pinch of acidity in each bite-size pie, they are flavorful and satiating. I hope you enjoy!
1/2 bag Bob's Red Mill Gluten-Free Pie Crust flour blend
1/2 cup and 2 tablespoons of Earth Balance vegan buttery spread (10 tablespoons)
3-4 tablespoons ice water
1 block medium firm tofu
1 cup fresh spinach, finely diced
1/2 yellow onion, diced finely
1/6 cup nutritional yeast
kosher salt and freshly ground black pepper (to taste)
1/2 cup sun dried tomatoes, diced finely
a pinch of granulated garlic
a pinch of red chili flakes
1 cup white mushrooms, diced finely
1/2 teaspoon of Indian Black Salt (Kala Namak)
Drain, wrap and press tofu block.
Preheat oven for 425.
Pour 1/2 bag of Bob's Red Mill Gluten-Free Pie Crust mix into a bowl and add 10 tablespoons of cold vegan butter (cut into inch pieces). Mix with hands, working the butter into the flour, until no large clumps of butter remain. Sprinkle in ice water and gently mix again, until the dough just comes together. It should not be sticking to your hands. Knead until it resembles pastry dough. Roll it into ball and wrap it in plastic wrap, and refrigerate for an hour.
In a medium pan, saute the onions, the pinches of granulated garlic, and chili flakes. Add in diced mushrooms, sun dried tomatoes, and spinach, and season with salt and pepper. Set aside.
In a food processor or blender, puree pressed tofu and add in the nutritional yeast and Indian Black Salt (Kala Namak gives this dish its eggy flavor and scent). Blend a little more.
In a large bowl, combine the sauteed mixture and the tofu, and mix thoroughly. Salt and pepper to taste again, if needed.
When the pie crust is ready, take it out of fridge, roll it out, and separate into bouncy-ball-sized rounds (maybe an inch in diameter). Spray some non-stick spray onto your mini quiche pan and press the crusts into the molds, keeping the edges and bottoms not too thick (around 1/8"). It's helpful to leave a little lip on the crusts too, like little pies. When the entire pan is done, and all the quiche crusts look good and ready, spoon the tofu and veggie mixture into each crust, leaving the top flat (do not over stuff, they will bubble up in the oven a little bit).
Pop them in the oven and let them back for 15 minutes, then rotate pan. Bake another 15 minutes, or until turning golden. remove from oven, and let cool. When cool enough to the touch, remove from pan, and move to serving tray or plate. Enjoy!