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Mini Egg-Free Quiches

Mini Egg-Free Quiche

Ingredients

  • 3 sheets puff pasty
  • 1/2 onion
  • small handful parsley leaves
  • 250 grams medium/firm tofu
  • 3/4 cup milk
  • 1 cup tasty cheese
  • Salt and pepper
  • Cherry tomatos; halved
  • Broccoli; cut into tiny florets

Instructions

  1. Pre-heat oven to 180ºC / 350ºF. Cut circles in the puff pasty using a 10 cm cutter; Spray muffin tin with oil and push pastry into the tin.
  2. Remove tofu from the plastic and wrap in a clean tea towel and place something heavy on top to absorb any moisture for a few minutes.
  3. Place the onion and parsley in a food processor and pulse until finely chopped. Add the tofu and blend. Add 1/2 cup milk and blend until smooth. Add the extra milk a little at a time until it is pouring consistency. Season well.
  4. Stir through the cheese (reserving a little to sprinkle on top). Pour into muffin tin (don't over fill) and push the tomatoes and broccoli into the mixture. Top with the left over cheese.
  5. Bake for approx 30 - 35 minutes or until the pastry is golden. Allow to cool a little and serve warm.

Recipe Notes

Makes 12 mini quiches
Dont overfill as the tofu mixture will puff up when in the oven.
Use whatever veggies you have on hand. They are also a great way to use up leftover veggies.