Thursday, December 22, 2011

Mini Quiche

Our Christmas party this year had a theme, and yes that theme was Christmas, but it was also awesomeness.  And part of being awesome is having mini food.  Trust me, there's nothing cuter in the food world than mini bites of delicious food. 

Our menu consisted of s'mores bites, mini falafel, mini quiche, and Greek dip.  Lindsey, Alex, and I attempted to make cake pops, but that went south after the first step (why on earth do they take like three freaking days to make??  Because they're delicious, so they want to make you work for it!).  I was also going to also make mini tacos and mini fried mac and cheese's, but a girl can only rope her friends into doing so much cooking with her and an hour before the party I just said screw it, we probably have enough food!  

Now, while mini food is adorable as heck (don't get me started on comparing them to baby bunnies again), they're often a pain in the...back...to make. 
Anyway, back to the mini quiche- mini vegan quiche I should say- they're actually not too hard, but they require a little bit of patience.  You've got to make the crust, bake it, make the filling, then bake it some more.  Original recipe from here.

Crust Ingredients (makes enough for 24 mini muffin sized quiches)
  • 1 C Flour
  • 1/2 C cold vegan butter
  • 3 Tbls ice water
Preheat the oven to 350 degrees.  Use a pastry cutter, or cut the butter up into small pieces, and work the flour and butter together into crumbs.  Stir the ice water into the crumbs to make a dough.

Roll the dough out into a thin sheet about half a centimeter thick, or even thinner.  Use a 3 inch rim surface (I used a thin drinking glass) to cut circles out of the dough.
Press the circles into the mini muffin tray.  Fill each one up with a couple lentil beans to keep the dough from rising.  Bake the crust for about 5-10 minutes.

Filling Ingredients
  • 1/2 C kale
  • 4 strips vegan bacon
  • 1 Tbls olive oil
  • 1/2 onion, chopped
  • 1 clove minced garlic
  • 1/2 package silken tofu
  • 1/6 C nutritional yeast
  • salt & pepper
Before making anything else, you should boil the kale for a few minutes and then chop it up and set aside.  Then fry up the vegan bacon, chop it up and set aside.

Next, keep the frying pan going and saute the onions and garlic for a few minutes until they're fragrant. Combine all of the filling ingredients, minus the kale and bacon, into a food processor or blender and combine until smooth.
Stir the kale into the mix.
Fill the bottom of each cup with a little bit of chopped bacon, using all of the bacon unless you want to top the quiche with more bacon later.  Spoon a teaspoon or so of the mixture into each cup.  It won't rise, so don't worry about overfilling the cups.
Bake for about 20 minutes or so, until heated through and cooked.
Enjoy!
Check out more vegan food on my recipes page!

4 comments:

  1. you're such a good chef!! these look delicious!

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  2. Yummy!

    Does Tim eat tofu?? Keenan seems to think it's the scariest, grossest thing ever. Even though I don't eat it on a regular basis, it kinda sucks since it makes a good filler in so many dishes!

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  3. Tim actually loves tofu more than I do! After all this time, I'm finally getting used to it, but Tim's always trying to shove more tofu in everything!

    You can't even tell its tofu in this recipe though, it's the same texture as eggs!

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  4. These were so good, I did not even think about the fact that there were no eggs at the time I was eating them!

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