These mini vegan quiches are made with a flaky puff pastry crust and stuffed with a baked up spinach and mushroom filling.
Meet my totally lopsided yet completely delicious holiday breakfast. It’s a Tim Burton quiche. Nightmare Before Christmas? It’s really delicious, so you’ll probably only be dreaming happy dreams of this one. I’ve decided to just roll with it.
My husband commented recently that I’ve been refraining from posting some delicious recipes simply because I couldn’t get them to look pretty or didn’t like the photos. This is true, and while most of the time I make the recipe a second time in order to get it looking the way I want, occasionally something sits in limbo on my “to make” list forever.
I wasn’t planning on sharing this one, at least until I got it to look a little better, until my husband, who is a lover of quiche and all things eggy, declared that it was absolutely delicious and he never needed to eat eggs again after tasting it. I was sold. I’m getting this recipe in before Christmas, lopsided or not.
If you’ve got vegan holiday brunch plans and still need a recipe, well here you go. Even if yours ends up looking as ugly as mine, I promise the taste alone will be enough to impress your guests.
Spinach & Mushroom Mini Vegan Puff Pastry Quiche
- 1 lb. extra firm tofu drained
- 2 tbsp. soy sauce
- 2 tbsp. lemon juice
- 2 tbsp. nutritional yeast
- black pepper to taste
- 2 tbsp. olive oil
- 3 cups finely chopped cremini mushrooms
- 1 onion diced
- 2 garlic cloves minced
- 4 cups finely chopped fresh spinach lightly packed
- 2-4 tbsp. finely chopped fresh dill optional
- kala namak, to taste, optional, for extra eggy flavor
- 1 sheet vegan puff pastry about 8 oz., thawed if frozen
Place tofu, soy sauce, lemon juice, nutritional yeast and pepper into food processor and blend until smooth, stopping to scrape down sides of bowl as needed.
Coat the bottom of a large skillet with oil and place over medium heat. Add mushrooms to skillet in a single layer. Cook until lightly browned, about 5 minutes. Add onion and sauté until softened, about 5 minutes. Add garlic, spinach and dill, if using, and flip a few times, just until spinach is wilted, about 1 minute. Remove from heat and fold in tofu mixture. Season with kala namak to taste, if using.
Preheat oven to 400°. Lightly oil 4 ramekins (I used 5 1/2 inch ramekins, but something a bit smaller would work as well).
Place puff pastry sheet on a lightly floured surface and roll to about a 16 inch square (can roll smaller if using smaller ramekins). Cut into 4 squares and line each ramkein with a puff pastry square.
Divide tofu mixture into ramekins and smooth out the top with a spoon. Bake until tofu mixture and puff pastry crust are lightly browned, about 20 minutes.
Unless you're super skilled with puff pastry, there's a good chance your quiche will come out looking as crooked as mine. Just so you know!br]Pepperidge Farm puff pastry is vegan. You can also make your own vegan puff pastry if you're up for it. [Here's a recipe I've had my eye on for a while.