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Mini Cheesy Quiche Bites
Servings:
24 1-inch bites
Print Recipe
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Servings
24
Quiche
Ingredients
Crust:
½ cup organic un-bleached all-purpose flour
¼ cup, plus 2 tablespoons whole wheat pastry flour
½ teaspoon sea salt
½ teaspoon baking powder
¼ teaspoon finely ground black pepper
3 tablespoons vegan buttery spread
2 tablespoons cold water, plus more if needed
Filling:
¾ cup silken tofu
½ teaspoon baking powder
1 teaspoon ground golden flax
2 teaspoons whole wheat pastry flour
1 teaspoon brown rice syrup
¼ teaspoon sea salt
¼ teaspoon finely ground black pepper
Dash turmeric powder
1 teaspoon lemon juice
¼ cup, plus 1 tablespoon GO Veggie! Dairy Free Mexican Style Shreds
Instructions
Pre-heat oven to 400°.
For the crust:
Add flours, sea salt, and baking powder to a large bowl.
Using a pastry cutter, cut in buttery spread.
Work in cold water to pull dough together.
Flour a clean surface and roll dough 1/8-inch thick.
Cut out circles that fit the cups of a mini cupcake pan.
Grease mini cupcake pan and press crust into each cup.
Poke dough with a fork.
Bake empty for 8 minutes.
Filling:
In a food processor or blender, combine tofu, baking powder, flax, flour, rice syrup, sea salt, pepper, turmeric, and lemon juice.
Blend until filling is uniform and smooth.
Fold in ¼ cup GO Veggie! Dairy Free Mexican Style Shreds
Pour filling carefully into crusts and top with additional tablespoon GO Veggie! Dairy Free Mexican Style Shreds.
Bake for about 16-18 minutes, or until filling is bubbling and edges are slightly browned.
Serve warm or at room temperature.
Created by: Spork Foods,
www.sporkfoods.com
,
www.sporkonline.com
©Spork Foods 2014