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 you have a cute and classy finger food. The Lemon Cashew Cream adds a bright and light touch.

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

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Calories

117

Serves

15 mini quiches

Ingredients

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

Preparation

For the cream
  1. Combine all ingredients in a food processor. Mix until the cream is thickened and smooth. Set aside.
For the quiches
  1. 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.
  2. Dice the tomato and the cheese.
  3. 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.
  4. 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.
  5. 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

Per Mini Quiche with 1/15th of the cream: Calories: 117 | Carbs: 6 g | Fat: 9 g | Protein: 3 g | Sodium: 101 mg | Sugar: 1 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

Rhea Parsons

See My Recipes

When Rhea became vegan, there were no places in her Bronx neighborhood to eat, so she learned to cook, mostly by watching TV cooking shows, especially Christina Pirello and Rachael Ray.  That led to the creation of The "V" Word website, which focuses on vegan versions of favorite, familiar foods. In addition, Rhea has written several e-cookbooks, which are available on her website. Rhea hopes to spread the "V" Word to bring more compassion into the world, and it is her dream to become the vegan Rachael Ray.

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