I have been experimenting with animal free ingredients since I started this project so that I can give options for your lovely babies. Vegan quiches are not something that I thought would work but these proved me wrong and, completely fooled my 13 year old daughter (who is still walking around the kitchen in amazement that I used no egg).
The pastry uses buckwheat flour and coconut oil and it works really well. Feel free to change it around to suit your own tastes. I also must thank the lovely lady in the health food store who told me about nutritional yeast. I’ve never used it before and it really changed the tofu from being bland to tasting a delicious cheesy and eggy! I’m getting more and more converted…. (please someone invent vegan roquefort cheese).
Add the tofu, nutritional yeast, milk, sprinkle of pepper and thyme to your blender and blend until really smooth then set aside.
Heat about a tablespoon of olive oil in a frying pan and gently fry the onion and mushrooms on a low heat until soft and sweet.
Add the chopped spinach to the pan and cook for about a minute or until its slightly wilted.
Take the pan off the heat and allow to cool slightly before pouring the tofu mixture in and combining really well.
To make the pastry
Add the buckwheat flour and coconut butter to a bowl and combine together by rubbing your fingers and thumbs together until it resembles fine breadcrumbs. You should no longer be able to see any lumps of coconut butter.
Add the water one table spoon at a time and work into the dough until it starts to stick together. Mine took 4 tablespoons.
Turn onto a floured surface and roll until it is about 5mm thick.
Using a 80mm round cookie cuter cut out 24 circular shapes.
The dough is a little harder to work with than normal dough so when putting them into your muffin tin be really gentle. I found that by pressing the edges rather than the centre they slotted in perfectly.
Spoon a teaspoon of the tofu mixture into each muffin case and sprinkle with a little vegan cheese.