[spinach Quiche]
...Sunday after Church we made these little spinach quiches...
...using exactly the same process as for the
VEGAN QUICHE AUX OIGNONS
...I mixed up the 'egg' ingredients...a combination of garbanzo flour (besan), EnerG egg replacer, and Vegan Egg...and added some cashew cream for the cream...
...cooked some shallots in some Earth Balance...
...and then added some spinach...and cooked it until the water had evaporated...added some salt and pepper but I didn't add any nutmeg...
...then gradually added that to the vegan egg and cream mixture...
...and stirred it in...
...greased a muffin tin with Earth Balance...because I'm not using a pastry crust...these little quiches form their own crust...
...poured the spinach/egg/cream mixture into the prepared muffin tin...sprinkled with Daiya cheese and dotted with Earth Balance...
...and baked for about 25 minutes...until they were set and the edges were slightly browned...
...popped the little quiches out of the tin...look at that perfect crust...
...just served with a simple side salad and a vegan biscuit...
...these are so cute and delicious...I'll definitely be making these again...
Substitutions
Earth Balance for the butter
Cashew Cream for the cream
EnerG, Vegan Egg, and besan for the eggs
Daiya Cheese for the cheese
Recipe here:
Mastering the Art of French Cooking p. 153
amazing how nice and egg-like those turned out.
ReplyDeletelove, k
We make a nice spinach-tofu quiche. I really, really enjoy it. Though I didn't ever like quiches. Go figure.
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