Vegan Mini Quiche

For our Boston Project Christmas celebration we gathered for a hearty brunch. I made some crust-less quiches; bacon & Gouda, spinach & feta, and a vegan veggie mini quiches. The vegan ones turned out really great (at least I thought so. pretty sure I was the only one eating them) I used broccoli in mine but you can substitute any veggies you like. They lasted for a good while in the fridge and reheated well, so you could make a batch and have breakfast for a few days.

Vegan Mini Quiches

2 Cloves Garlic minced
1/2 medium onion diced
1 cup veggies (spinach, peppers, zucchini, broccoli etc...)
1 tsp chopped fresh rosemary
12 oz firm tofu
1/4 cup unflavored almond milk
2 tbsp nutritional yeast
1 tbsp coriander
1 tbsp tahini
1/4 tsp turmeric
pinch of cayenne
salt and pepper to taste

1. Preheat the oven to 375 degrees

2. Cook your onion, garlic and veggies by steaming or sauteing in a pan.

3. Combine the tofu almond milk, and tahini in a blender or food processor. Blend until smooth. Combine the tofu mixture, rosemary, nutritional yeast, cayenne, salt and pepper and veggies and stir to combine.

4. Divide mixture evenly into 12 muffin cups. Place in the oven, reduce the heat to 350 and bake for 25-30 minutes.