MUFFIN QUICHES WITH VEGGIES

By Maggie Baird

To elevate the dish, you can add a plant-based pie crust or use puff pastry squares to line the muffin cups under the quiche mixture. This will make a more traditional version and is perfect for a holiday meal. The basic quiches are great for a quick morning breakfast with a piece of toast!

YIELDS: 6 servings (2 muffin cups per serving)

COOK TIME: 20 min

PREP TIME: 10 min

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INGREDIENTS

  • Vegan butter
  • 1 package of medium or firm tofu
  • 2 tbsp chickpea flour
  • 3 tbsp nutritional yeast
  • 1/4 tsp turmeric
  • 1/2 tsp onion powder
  • 1/2 tsp garlic Powder
  • 1 tsp salt – Kala Namaak if available
  • 1/2 tsp pepper
  • 1 tbsp tahini (optional)
  • 1 tbsp miso paste (optional)
  • 2 tbsp olive oil

 

Vegetables of Choice – I used:

  • 1 shallot, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 cup broccoli, chopped
  • 1 orange bell pepper, chopped
  • 2 scallions
  • Grated vegan cheese, either add 1/4 -1/2 cup to the mixture or sprinkle on top (optional)


RECIPE

  1. Grease a 12-cup muffin pan with vegan butter or olive oil & preheat oven to 350°F.
  2. Heat oil in a skillet over medium-high heat. Add in the shallot and cook for 1 minute, add desired vegetables – I used garlic, broccoli, pepper, and scallion. Cook for a few minutes until beginning to soften.
  3. To blend the ingredients, you can use a food processor, blender, immersion blender or just a fork to mash well.
  4. In your desired appliance or in a bowl, combine the tofu, chickpea flour, nutritional yeast, turmeric, onion powder, garlic powder salt, and pepper.
  5. If using, add tahini and miso paste (totally optional). Blend until the desired consistency, which can range to your taste from mashed together with a fork to really blended smooth in a blender.
  6. Stir in the ½ cup vegan cheese if desired, and then gently fold the vegetables into the tofu mixture.
  7. Using an ice cream scoop or a spoon, place the mixture into 12 muffin tins.
  8. Top with a sprinkle of the remaining ¼ cup of plant-based cheese if desired, or sprinkle with a bit of Paprika or your desired spice mix.
  9. Bake at 350 for about 20 minutes. Tops should be lightly browned.
  10. Remove from the oven and allow to cool for at least 10 minutes in the muffin cups. Serve and enjoy.

 

CHEF’S NOTES:

  • A sprinkle of kala namak salt just before eating will increase the egg-like flavor.
  • You can also cool these fully and freeze! When ready to eat, microwave until desired temperature or warm in the air fryer, etc.
  • This recipe is easy and forgiving. You can vary many elements, including which vegetables you use, if you include plant-based cheese, adding miso or tahini. The results will definitely vary, but you can use this basic recipe to create what works best for you.