Recipe Vegan Quiche Cups
November 07, 2017
Prepping for a family gathering? Our delicious sprouted breads pressed into muffin tins make a perfect base for quick mini quiches everyone will love. Creamy silken tofu subs in for the usual eggs and cheese in this family brunch favourite. Add some chopped spinach, shredded carrot, and sliced vegetables for no-fuss, wholesome bites that taste delicious.
Ingredients
- 1 tsp oil (plus more for pan)
- ⅓ cup red peppers , diced
- ¼ cup carrots , shredded
- ½ cup mushrooms , sliced
- ½ cup frozen spinach , thawed and chopped
- 1 package (450g) soft or silken tofu
- 1 Tbsp white miso paste
- 1 Tbsp tahini
- 1 Tbsp tamari (or soy sauce)
- to taste salt and pepper
- 12 slices Silver Hills Sprouted Bakery 20 Grain Train™ bread (or your favourite Silver Hills Bakery sprouted whole grain bread)
Instructions
- Preheat the oven to 350°F. Grease the wells of 12 regular size muffin cups with oil and set aside.
- To make the filling, sauté vegetables in oil until softened, approximately 5 minutes. Meanwhile, blend tofu, miso, tahini, and tamari in a blender or food processor until smooth. Pour mixture over vegetables and mix well. Adjust seasonings to taste.
- To make the crust, trim crust off bread and flatten each slide with a rolling pin before fitting into muffin cut. Fill each cup with tofu-veggi mixture. Bake until filling is set, 30 to 40 minutes. Let cool 10 minutes in pan before removing and serving.
