Why does the whole wheat dough need to rest in the refrigerator?

Resting the whole wheat dough for 30 minutes in the refrigerator allows the gluten to relax, making it easier to press into the muffin cups without shrinking.

Can I substitute the silken tofu in the quiche filling?

Silken tofu is crucial for the creamy, smooth texture of this quiche filling. While firm tofu might work, it would result in a denser, less custardy consistency.

What does black Himalayan salt add to the quiche filling?

Black Himalayan salt, also known as kala namak, imparts a distinct sulfurous, eggy flavor to the silken tofu filling, enhancing the traditional quiche experience.

How should I store leftover Spinach Tomato Quiche Tarts?

Store cooled quiche tarts in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave for best results.

Can I add other vegetables to these vegan quiche tarts?

Yes, you can customize the filling with other finely chopped vegetables like mushrooms, bell peppers, or finely diced broccoli, ensuring they are not too watery.

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Spinach Tomato Quiche Tarts
[Vegan]

Name: Spinach Tomato Quiche Tarts [Vegan]
Cook time: 30 min
Yield: 12 tarts
Ingredients: 2 cups whole wheat flour; 1/3 cup water; 1/3 cup soft coconut oil (not melted); 1/2 teaspoon salt; 1 14-ounce package silken tofu; 1 tablespoon olive oil; 1 tablespoon potato starch; 1 teaspoon ground turmeric; 1 teaspoon garlic powder; 1 tablespoon dried herbs (basil, rosemary, oregano, thyme); A pinch of black Himalayan salt; 3/4 cup spinach leaves, chopped; 1/4 cup green onions, cut into thin rings; 10 sun-dried tomatoes in oil, chopped; 6 cherry tomatoes, cut in halves; Vegan Parmesan cheese, for garnish (optional)

KK By: Kirsten Kaminski

Author Bio

Kirsten is the foodie behind The Tasty K, a food video blog promoting eating simple,... Read More

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Close-up of golden-brown vegan spinach tomato quiche tarts, baked in muffin cups, garnished with cherry tomato halves and optional vegan Parmesan.

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Discover more recipes with these ingredients

Spinach Tomato Quiche Tarts [Vegan]

12 tarts

Dairy Free

Creamy spinach, savory sun-dried tomatoes, and fresh herbs come together in these delicious tarts. They are perfect for lunch with a small salad on the side or just to bring to picnics as a snack! Yum!

Ingredients You Need for Spinach Tomato Quiche Tarts [Vegan]

For the Dough:

2 cups whole wheat flour
1/3 cup water
1/3 cup soft coconut oil (not melted)
1/2 teaspoon salt

For the Filling:

1 14-ounce package silken tofu
1 tablespoon olive oil
1 tablespoon potato starch
1 teaspoon ground turmeric
1 teaspoon garlic powder
1 tablespoon dried herbs (basil, rosemary, oregano, thyme)
A pinch of black Himalayan salt
3/4 cup spinach leaves, chopped
1/4 cup green onions, cut into thin rings
10 sun-dried tomatoes in oil, chopped
6 cherry tomatoes, cut in halves
Vegan Parmesan cheese, for garnish (optional)

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How to Prepare Spinach Tomato Quiche Tarts [Vegan]

Make the dough by combining the flour, water, softened coconut oil (make sure it’s not melted) and salt in a medium sized bowl.
Knead the mixture into a smooth dough (you can use a hand mixer for help) and form a ball. Let it rest in the refrigerator for about 30 minutes, covered with a kitchen towel.
In the meantime, cut the green onions into thin rings and chops up the spinach and sun dried tomatoes.
In a medium bowl, combine the tofu, oil, starch, spices, and black Himalayan salt, if you desire. Whisk together and add in the sun-dried tomatoes, green onions, and spinach one after another. Combine well and let rest in the refrigerator.
Divide the dough into 12 equally-sized small portions and place baking cups into a muffin tray. Use one portion per cup and evenly press the dough into the cups and make sure to press it up the sides as well.
Preheat the oven to 355°F.
Pour in the tofu mix evenly into the cups, top with half a cherry tomato, and sprinkle vegan Parmesan on top if you'd like.
Place the whole tray in the oven and bake for 30-35 minutes at 355°F.
Allow to cool down a bit before serving.