So teeny! So perfect for lunches or appetizers!
- crust
- 2 2/3c all-purpose whole wheat flour
- 2t Italian seasoning
- 1t salt
- 1t sugar
- 1c canola oil
- 1/4c soy milk
Mix the dry ingredients well, then add the wet and stir until everything is all mixed up and doughy. Press about 1/3c dough into each cup of a regular muffin pan, forming the dough up the sides of the tins, and making certain there aren’t any holes in the dough.
- filling
- 1 brick soft silken tofu
- 2T nutritional yeast
- 1/2t tumeric
- 1t Italian seasoning
- 1/2t salt
- 2 cloves of garlic, minced
- 2T olive oil
- 1 1/2c frozen broccoli, defrosted
Preheat the oven to 350.
Place everything but the broccoli into a blender or food processor, and whizz until it’s smooth. Transfer it to a bowl and mix in the broccoli.
Spoon the broccoli mixture into each little quiche, and bake for 20 to 30 minutes, until the tops start to brown. Cool until you can pop them gently out of the pan with a butter knife, and serve!
Makes 12 individual quiches!
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