Monday, May 14, 2012

spring greens petite vegan quiche

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moms. they're the best.
they deserve breakfast in bed, freshly picked flowers and lots of love every day of the year.
one day out of the year they deserve an extra special breakfast, flowers they can plant that reminds them of each mothers day gone by, a day that we get to tell them how much we love them the remaining 364 days of the year.

my mom, there is no one remotely like her - she is amazing, one of  kind.
and I was lucky enough to spend mother's day morning eating mini quiche and chatting over cups of tea with her and Justin - although we did most of the chatting, Justin sat quietly by looking cute.

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locally grown greens from picnic rock are finally here to grace our tables. i stopped by the farm to see Ginny and take a peek as to how everything was coming along in the green houses - it was breathtaking. a patchwork of lettuces, herbs, beets, beautiful red kale, Swiss chard and flowers graced the green house floor; spring is here!

needless to say i left picnic rock with a huge smile and a bag of freshly picked greens, greens that made their way into petite quiches.
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the quiche tartlett dough takes advantage of the same recipe and method used for mini veggie tartletts. this method works well for me for this type of recipe, it basically cuts away the 45 minutes of resting time that most party recipes call for, but still yields a flaky pastry crust.
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the greens and asparagus are sauteed with a generous amount of garlic and a splash of olive oil until bright green. oh yeah, did i mention my other great find last week at sunflower?
Giant heirloom organic asparagus locally grown - i am pretty sure i did a little dance and ran over to the asparagus once i spied it.
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a small amount of firm tofu and soaked raw cashews are the crux of the "egg". they are blended until smooth with seasonings, a bit of water and almond milk. agar agar is added to help thicken the mixture - this was a first for me, using agar agar and it was a lot less scary than I thought it was going to be - i was more worried about how the texture would be of the finished product. i have to say that i was pleasantly surprised with how well these turned out .
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the "egg" base is mixed in with the greens which fills your petite quiche shells.
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i love petite versions of just about anything - they are more fun to serve to your guests and easily customizable to individual preferences.
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wanna avoid running frantically around your kitchen with tofu in your hair and smelling like garlic moments before your guests are to arrive? well you can! these can be made the day before, simply reheat for about 25 minutes in a preheated oven (350*).
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best eaten with your mom, a cup of tea and she & he radio on pandora playing in the background.
it makes for a fabulous Sunday morning.
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served alongside dressed greens or saffron scented potatoes - this little quiche makes an impressive dish to serve to friends and family any day of the year.
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Spring Greens Petite Vegan Quiche
makes 6 petite tartletts

you will need:

for the tartlett crust

for the greens
6 small asparagus spears, trimmed and cut into 1/2" rounds
4 cups assorted seasonal young greens - Swiss chard, red kale, beet greens & spinach
2 large cloves of garlic, minced
splash of olive oil
1 tsp salt

for the "egg"
1/3 block of extra firm tofu
2 cups raw cashews, soaked a minimum of 45 minutes
2 tsp agar agar
1 tsp sulfur salt
2 tsp nutritional yeast
1/2 tsp turmeric
1 cup water
1/2 cup almond milk

assembly:
pre heat oven to 350*

make the tart crust, evenly divide between the mini tart pans pressing the dough up the sides and evenly on the bottom - refrigerate until ready to fill.

prep greens - rinsing well. roughly chop the greens and mince the garlic. prep the asparagus, removing the woody end of the stalk and cut into rounds. in a large saute pan, over medium heat, add olive oil, greens, asparagus and garlic, sprinkle with salt- saute until bright green, about 5 minutes. remove from heat and set aside.

in a food processor fitted with an s blade add tofu through turmeric and blend until well combined. slowly add in water and continue blending while adding until nice and smooth. blend in almond milk.

transfer "egg" to a medium bowl and stir in greens. remove the tarts from the fridge and evenly distribute the quiche mixture.

bake in your preheated oven for 20 minutes until the centers of the quiche are set.

remove from oven, allow to cool before removing tart pans and serving.

tarts can be fully made a day before and reheated in a 350* oven for 20 minutes or until warm.

garnish with chopped greens or asparagus tips.

enjoy!


Yum

38 comments:

  1. your mama is a lucky lady to have received this delicious vegan quiche! it is gorgeous.

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    1. Awww thanks Caitlin - I am pretty lucky to have her ;)

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  2. I love that you came up the concept of mini quiches to enjoy with your mom! We considered taking our Mom out to a restaurant for brunch on Mothers Day but then we decided that a breakfast made by her daughters with love and eaten in the comfort of her own home would be a much nicer treat!

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    1. I agree, having brunch/breakfast at home is so much better, the only thing missing was my sister - but she will be home for our next mothers day breakfast!

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  3. Those are some very gorgeous mini quiches. all those colors, the bright light, greens and a perfectly baked quiche! That sounds like a sweet mom's day.
    My moms far far away. but hopefully will visit this year and get pampered by me for a few days before I let her take over the kitchen:) Moms are the sweetest for sure.

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    1. Awww thanks Richa - I love the colors too!

      I am sure your mom could feel your love across the ocean yesterday - Moms are definitely the sweetest :) I hope your Mom gets to come see you soon!

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  4. This looks delicious, but I was wondering if you had any suggestions for people with an aversion to nuts. Obviously I could use a different non-dairy milk, but the two cups of cashews...

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    1. Hi Kele!

      You could increase the Firm Tofu to take place of the 2 cups of nuts - you may need to play around with the liquid ratios slowly adding the water and milk to ensure it isn't too runny or way to thick - it should be pourable but not gushing :)

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  5. Loving this!
    Great idea on combining tofu with cashews!!!! ;D Yum!

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    1. This was my first time using cashews with the tofu and I absolutely loved it!

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  6. Your mom is so lucky these look so delicious!!

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    1. I am so lucky to have a wonderful Mom that I was able to make these for :)

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  7. Girl, you make the fanciest food! I love it!

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    1. LOL I am not so sure about fancy, but I'll take it coming from you!

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  8. Oh these are just the cutest! I love anything mini and these are gorgeous. Beautiful colours! Your mom is a lucky lady :)

    I've made vegan quiche before, but wasn't completely in love with it- then again I used all tofu- love the idea of combining the tofu with cashews. Will definitely have to try that! Can just imagine the richness and creaminess it would give the quiches.

    Glad to hear you had a lovely time with your mom :)

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    1. We are pretty lucky to have her :)

      My first attempt about a year ago making vegan quiche was a complete fail - I used all tofu and and did nothing for me, it was really runny too, needless to say it took me another year to attempt another vegan quiche and I am so glad i did...the Agar agar helped firm up the quiche which help with the consistency - the leftovers were great too!

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  9. I am so happy you had such a lovely mothers day my friend :D
    As for this recipe - quiches and mini food are my weakness so together, I wil not stop eating them :D
    Yum!

    Cheers
    Choc Chip Uru

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    1. Me too, mini foods are so much fun and adorable :)

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  10. Oh my gosh, this is awesome! At first I thought, 'vegan quiche? No way!' but you absolutely pulled it off! These sound amazing.

    Also, I laughed so hard at "running around the kitchen with tofu in your hair and smelling like garlic" - that sounds so like me!

    Sounds like a wonderful Mother's day, I bet your mom was very happy! :)

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    1. This was my first vegan quiche success! I am so happy with the way they turned out - the greens were amazing!

      I cannot tell you the number of times that I am a disaster by the time my guests arrive....they are use to it by know and all I can do is either laugh or plan a menu that can easily be prepped the day before :)...I left out sweating like a banchee from running around with the stove and oven going ;)

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  11. This recipe sounds awesome, but I really wanted to comment to say your photos are lovely!

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    1. You just made my day with your comment- you are so sweet!

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  12. I love the mini versions... how thoughtful since most moms wouldn't have some time to spend in the gym. Mini versions would really be a big help. ;) Thanks for sharing!

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    1. Thank you! I am so glad that you enjoyed the post :)

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  13. I love how the quiches use tofu + cashews instead of an egg! I want to make this for my next family gathering :)

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    1. The Cashews totally brought this vegan quiche to a whole nother level - I hope you and your family anjoy them as much as we did!

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  14. If I call myself your mom, would I get a quiche all for myself??? :) *batting eyelashes*

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    1. You don't even need to call yourself anything but Cara to get one of these little quiches all to yourself :) I'll even make it gluten free for you!

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  15. Beautiful pallette, baby quiches aand tablescape.Um, Your momsounds very nice, I am recently up for adoption.

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    1. Please send me your application for adoption and a big box of vegan chocolate chip cookies (I heard the chocolate chips cookies would give you the edge over all other candidates)

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  16. Thank you thank you thank you for this recipe! :) I love the idea of quiche, but I truly have hated eggs since I was about 2. I've avoided quiche because I just really cannot stomach eggs. But these quiches look amazing! Cashews and tofu = brilliant! So much flavour. They are awfully pretty too! :) Cannot wait to try this one. xoxo

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  17. I want these right now! They are so adorable and you make the crust look so easy (crusts are my nemesis). I love that they are easily reheatable too.

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    1. This crust is SO easy Kristy, you couldn't mess it up if you tried!

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  18. Can you tell me what is sulfur salt?
    Thanks

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    1. Sulfur salt is a type of Salt that has a "eggy" smell/taste, I like the Spice Lab Sulfur Salt and can be purchased through Amazon :)

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Thanks for stopping by - your comments make my day!