Monday, July 21, 2008

Muffin Cup Quiche

Sunday morning with my dearest girlfriends...what a treat! I made these muffin cup quiches for the event. Not all the girls were vegan, or even vegetarian, but every last one of them got gobbled up, so I would have to say they were a big hit.

I made two variations, a mediterannean influenced sundried tomato and spinach one, and a brocolli "cheddar"version, complete with fake bacon. I used phyllo dough for the crusts. I will give you the recipe for the base quiche mix, and let you know what I added in for the different variations, but seriously, you can make these any old way you want to. In fact, you don't even have to make individual cups. One recipe would fill a premade pie crust quite nicely.

Basic Quiche Mix
Ingredients (makes 12 muffin cup sized quiches)
1 block of extra firm tofu, pressed, drained and crumbled
1 tsp onion powder
1 tsp garlic powder
1/4 tsp turmeric
1 tbsp yellow prepared mustard
1/4 cup nutritional yeast
1/4 cup chickpea (besan) flour
1/4 cup olive oil

In a mixing bowl, add all ingredients and mush it all together with your hands until well incorporated.

For the mediterranean style quiche I added 2 cups of spinach leaves, chiffonade, and about 6 sundried tomatoes packed in oil, chopped into little pieces.

For the broccoli "cheddar" quiche. I added 1/2 of a medium white onion, diced finely, 1 tablespoon of mello white miso, about 2 cups of brocolli florets, and about 1/4 cup of imitation bacon bits.

For the crust, I used phyllo dough. First, you need to prepare your muffin pans by spraying them liberally with nonstick spray. Following the instructions on the box, I carefully unrolled the package of dough, and, using a pizza cutter, I cut the dough into 8 even pieces. Then I oiled each layer lightly, and grabbed about 3 or four layers for each "cup". I pressed it into the muffin pan, and then scooped some of the quiche mixture into the cup.

I baked mine at 350 for 15 minutes. Checking them at 10 minutes. I am still experimenting with my electric oven, so no guarantees to accuracy of timing and temperature. Take them out of the oven when the crusts begin to brown.


jessy said...

these look wonderful, and so pretty, too! sounds to me like everyone enjoyed them, indeed!

thanks for the recipe! i'll be making some of my own for the next get-together, for sure! they look too amazing not to share with everyone!

Erin said...

I had great success with tofu quiche at a ladies brunch too, nobody complained that it wasn't "real"! I love the individual presentation of these.

julie hasson said...

The quiches look fantastic Joni! I can only imagine how much everyone loved them.

I hope you're enjoying your new house in the country.


Anonymous said...

Those sound and look fantastic! Thanks for sharing the recipe!


Tami said...

Looks like another great recipe. They're so cute!

Melisser; the Urban Housewife said...

Ooh, looks good to me!

Anonymous said...

Hi! I really enjoy your blog and all the burger recipes!!! I was lucky enough to be nominated for the Brillante Weblog Award and I am passing the nomination on to you! Check out my blog for details.

Anonymous said...

That's so great! A nice change to my usual tofu scramble & home fries. Thanks for the recipe(s)!

Anardana said...

What a great idea! I'm going to make these at my next dinner party!

jennknott said...

Oh man, I had the pleasure of eating these at the brunch. They weren't that small... and I ate three! Thank you so much Joni! They were yummy! Being (I think) the only other vegan there, I really was happy to see these!

Dazy said...

These muffins are awfully mouth-watering! And would keep me busy in the kitchen, again. My cousins are going to visit our place next week. I think this would be just perfect for them and these muffins sound so tasty.

FoodandLoathing said...

So, broccoli and onion and spinach just get put into it raw? No sauteing?

FoodandLoathing said...

And, one other question: the amounts of the ingredients for the variations (as written in your cookbook) are actually an amount to make HALF of that recipe with that variation, and if you want to make them all with just one variation, you'd have to double the amount?

Thanks, I love your book!

Joni Marie Newman said...

Good catch! The measurements must have gotten mixed up in are right! Also, no sauteing necessary, but if you want to, I bet it would taste good that way too!

College Term Papers said...

Thanks for the effort Travis. I appreciate anyone who will put their thoughts into writing for grumps to comment on. said...

This recipe is definitely worthy reading and trying it out! Thank you guys for sharing! You know, it seems to be possible to order custom essay at a fairly decent price!

2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni