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Spinach, Tomato, and Cheddar Mini-Quiches With Lemon Cashew Cream
[Vegan]

RP By: Rhea Parsons

Author Bio

When Rhea became vegan, there were no places in her Bronx neighborhood to eat, so... Read More

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Spinach, Tomato, and Cheddar Mini-Quiches With Lemon Cashew Cream [Vegan]

117

15 mini quiches

Dairy Free

These are so adorable. Little quiches that hold a lot of flavor. I filled these with spinach, tomato, and cheddar cheese. They taste kind of like a sophisticated grilled cheese sandwich. You can fill them with whatever you like. For a great party idea, make this using mini-muffin tins and... Read More

Ingredients You Need for Spinach, Tomato, and Cheddar Mini-Quiches With Lemon Cashew Cream [Vegan]

For the lemon cashew cream

1 cup cashews, raw, soaked for several hours
3/4 cup water
Zest of one lemon
Juice of half a lemon
Salt and pepper to taste

For the mini quiches

Cooking spray
16 oz. frozen spinach, thawed and drained
2 tsp. + 3 Tbs. extra-virgin olive oil, divided
2 cloves garlic, minced
Salt, to taste
1 large or 2 medium plum tomatoes, diced
¾-1 cup vegan cheddar cheese, shredded or diced
2 cups garbanzo/fava bean flour
3 cups cold water
2 tsp. sea salt
1 tsp. garlic powder
1 tsp. dried thyme
½ tsp. turmeric
¼ tsp. ground nutmeg

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How to Prepare Spinach, Tomato, and Cheddar Mini-Quiches With Lemon Cashew Cream [Vegan]

For the cream

Combine all ingredients in a food processor. Mix until the cream is thickened and smooth. Set aside.

For the quiches

Preheat the oven to 450 degrees. Spray a muffin tin with the cooking spray and place it on a cookie sheet. Prepare the fillings so they are ready to use. Make sure all the moisture is squeezed out of the thawed spinach. Heat 2 tsp. of oil in a skillet over medium heat. Add the spinach to the skillet, separating the strands well. Add the garlic and salt. Cook until warmed through. Set aside to cool.
Dice the tomato and the cheese.
In a large bowl, mix the flour and the water with a whisk. Add the oil and the seasonings. Whisk until it is a smooth batter.
Add some spinach, tomatoes and cheddar to each muffin tin cup. You can either transfer the batter into a large glass measuring cup with a spout or use a measuring cup to fill the muffin tins. Fill them almost to the top but not all the way. Using a teaspoon, mix it carefully just to ensure the filling is all the way through the quiche. Add a bit more filling on top.
Bake for 25 minutes or until the quiches look browned and crispy on top. Remove them from the oven and let the muffin tin cool on a baking sheet for at least 10 minutes. Letting them cool will help them be removed from the tin more easily. Carefully remove the mini-quiches from the muffin tin and serve with the Lemon Cashew Cream.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.