Semifinal with the hosts? No problem! We brace ourselves for the match by chowing Mini-Quiche Lorraines. With these small and vegan bites we will be geared up for a second penalty shootout, if needed. So we replaced eggs and cream with tofu and get that smoky touch from smoked tofu. For your evening snack infront of the TV we do some fingerfood friendly quiches bites. Don't be uncertain about the tofu filling, it gets perfectly firm, a nice consistency and tastes great in the end.
Vegan Mini Quiche Lorraine
- 300 g (2.5 cups) flour
- 1 tsp salt
- 180 g (1.5 sticks) cold, vegan butter
- 5 tbsp cold water
- 300 g (11 oz) smoked tofu
- 300 g (11 oz) tofu
- 300 g plantbased yogurt
- 2 tbsp cornstarch
- 1 leek, chopped (approx. 200 g / 7 oz)
- 1 red onion
- 6 tbsp olive oil
- 100 g (3.5 oz) grated vegan cheese
- 1 tbsp turmeric
- 1 pinch of nutmeg
- Let's start with the dough! Knead all the ingredients for you quiche dough until the consistency is nicely soft but not sticky.
- Grease your mini-quiche pans with some vegan butter or margarine and flour.
- Divide your dough in 15 small balls. Knead them on a floured surface. Then transfer your dough balls into your forms and press them up the borders so everything is covered with dough. Pierce the dough with a fork serveral times, so your dough doesn't blister. Let your pans cool down in your fridge for at least 30 minutes.
- For filling, puree tofu and the half of your smoked tofu. Add oil, cornstarch, salt, pepper, nutmeg and turmeric.
- In a pan sauté sliced red onion and leek. Add both to you tofu-mixture afterwards. Roast the rest of your smoked tofu in a pan and fold in too.
- Now add your filling in your baking pans. Spread grated vegan cheese on top and bake for 35 minutes or until golden brown (at 190°C/380°F).