Mini-Quiches with Spinach
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Mini-quiches with spinach are a delightful vegan variation of the classic French quiche, offering a light and nutritious option perfect for appetizers, picnics, or meals with friends. With a creamy filling made from silken tofu and soy cream, these small quiches are as elegant as they are tasty, capturing the essence of French cuisine while being adapted to a vegan diet.
Quiches originated in France, notably in the Lorraine region, where the traditional quiche Lorraine was born. This dish, consisting of a shortcrust pastry filled with a mixture of eggs and cream, quickly gained popularity throughout the country and beyond. Over the years, quiches have evolved to include a multitude of variations, including vegan alternatives.
These mini-quiches with spinach are not only easy to prepare but also an excellent way to incorporate green vegetables into your diet. The filling, enriched with nutritional yeast and Dijon mustard, offers a depth of flavor that will delight your taste buds. The spinach adds a touch of freshness and color, making these quiches as beautiful as they are delicious.
Perfect for any occasion, these mini-quiches are customizable to your preferences. You can easily replace the spinach with other greens like kale or Swiss chard, or add fresh herbs for even more flavor. Whether served hot or at room temperature, these mini-quiches will bring a touch of elegance and refinement to your table. Bon appétit!
Mini-Quiches with Spinach
Ingredients
For the shortcrust pastry:
- 250 g flour
- 125 g vegan margarine cut into small pieces
- A pinch of salt
- 60 ml cold water
For the filling:
- 200 g fresh spinach
- 1 medium onion finely chopped
- 2 cloves of garlic minced
- 200 ml soy cream or other vegan cream
- 100 g silken tofu
- 2 tablespoons nutritional yeast
- 1 tablespoon chickpea flour or other flour
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- A pinch of nutmeg
- Olive oil for cooking
Instructions
Preparing the shortcrust pastry:
- In a large bowl, mix the flour and salt.
- Add the margarine pieces and mix with your fingertips until the mixture resembles breadcrumbs.
- Gradually add the cold water while mixing until the dough comes together.
- Shape the dough into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for 30 minutes.
Preparing the filling:
- Wash and drain the spinach. Heat a pan with a bit of olive oil and sauté the chopped onion until translucent.
- Add the minced garlic and sauté for another minute.
- Add the spinach and cook until wilted. Drain well to remove excess liquid.
- In a bowl, mix the soy cream, silken tofu, nutritional yeast, chickpea flour, Dijon mustard, salt, pepper, and nutmeg. Whisk until smooth.
- Add the cooked spinach and mix well.
Preparing the mini quiches:
- Preheat the oven to 180°C (350°F).
- Roll out the shortcrust pastry on a lightly floured surface and cut out circles to fit the mini quiche or muffin tins.
- Line the tins with the pastry circles and prick the bottom with a fork.
- Fill each pastry shell with the spinach filling.
- Bake for about 20 to 25 minutes, until the mini quiches are golden and the filling is set.
Serving:
- Let the quiches cool slightly before removing them from the tins. Serve warm or at room temperature.
A recipe proposed by Maison Marmite
