I can’t really remember how original quiche taste like or if I’ve ever even had one, but the vegan tomato leek mini quiches I made last weekend were really good! If you happen to like quiche in general, you should really give this vegan version a try! :-) We ate them along with a green side salad, but they are also great as a hearty snack or breakfast. For the filling, I used leek, sun-dried tomatoes, and black olives, but I also tried them with spinach and mushroom some time ago.
Instead of eggs, I used silken tofu, which I seasoned with herbs de Provence (thyme, oregano, rosemary, and basil), salt, and pepper. To give it its typical color and taste, I stirred in some curcuma and kala namak, which is also know as black salt. If you haven’t tried it yet you should really give it a try. It mimics the taste of eggs and is also great in scrambled tofu or vegan egg salads. It really tastes and even smells like egg! For the dough, I used whole wheat flour, but it should work with regular flour as well. If you prefer to have one big quiche instead of several mini quiches, you can also pour the mixture in a regular quiche pan. If you do so, don’t forget to grease the pan before you press in the dough.
I hope you like these vegan tomato leek mini quiches as much as I do. Have a great week!! :-)
Vegan Tomato Leek Mini Quiches
For the Dough:
- 2 cups whole wheat flour
- 1/3 cup water
- 3/4 cup plant-based margarine
- 1/2 teaspoon salt
For the Filling:
- 14 oz silken tofu
- 2 tablespoons olive oil
- 1 tablespoon starch
- 1 teaspoon curcuma
- 1 tablespoon herbs de Provence (thyme, oregano, rosemary, and basil)
- 1 pinch kala namak
- 1 large leek
- 1 tablespoon olive oil
- about 15 sun-dried tomatoes
- about 15 black olives
- Make the dough: Combine all ingredients in a bowl and knead into a smooth dough. Form a small ball and let it rest in the fridge for about 30 minutes.
- Meanwhile, cut the leek into rings. In a medium pan, heat the olive oil and add the leek and a pinch of salt. Stir gently for about 4 minutes until it begins to soften. Set aside.
- In a medium bowl, combine the silken tofu, the oil, the starch, curcuma, herbs de Provence and – if using – kala namak. Whisk until smooth. Chop the sun-dried tomatoes and cut the olives into rings. Add them together with the leek to the tofu-mixture and stir well.
- Divide the dough into twelve portions and place twelve baking cups into a muffin tray. Evenly press the dough balls into the bottom and all the way up the sides of the muffin cups. Fill with the tofu-mixture and bake for 30-35 minutes at 180 °C (356 °F). Serve together with a green salad or as a snack. The mini quiches are also great when filled with mushrooms and spinach.