Vegan Mini Quiche

Step 1

Preheat your oven: Preheat to 375°F (190°C). Arrange the tart shells on two large baking sheets.

Step 2

Blend the filling: Break the tofu into chunks and place in a food processor with plant-based milk, nutritional yeast, cornstarch, onion powder, garlic powder, turmeric, black salt, regular salt, and pepper. Blend until smooth and creamy. No food processor? Mash the ingredients in a bowl with a potato masher, then mix and whisk very thoroughly until the mixture is as smooth and creamy as possible.

Step 3

Add the mix-ins: Stir in 1 ½ – 2 cups of your chosen add-ins. If making two flavors, divide the filling evenly into two bowls and add ¾ – 1 cup of different combinations to each bowl. For example, in one bowl, you could mix spinach and vegan bacon bits. In the second bowl, try combining red peppers, vegan sausage, and green onions.

Step 4

Assemble: Spoon the filling into the tart shells, smoothing the tops. Optionally, sprinkle with shredded vegan cheese.

Step 5

Bake: Bake for 25–30 minutes or until the crusts and quiche tops are lightly golden. Let cool slightly before serving.

Step 6

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, bake at 350°F (175°C) for 8–10 minutes or microwave for 30–60 seconds.