Mini Egg-Free Quiche – Little Big H

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  • 3 sheets puff pasty
  • 1/2 onion
  • small handful parsley leaves
  • 250 grams medium/firm tofu
  • 3/4 cup milk
  • 1 cup tasty cheese
  • Salt and pepper
  • Cherry tomatos; halved
  • Broccoli; cut into tiny florets
  • Pre-heat oven to 180ºC / 350ºF. Cut circles in the puff pasty using a 10 cm cutter; Spray muffin tin with oil and push pastry into the tin.
  • Remove tofu from the plastic and wrap in a clean tea towel and place something heavy on top to absorb any moisture for a few minutes.
  • Place the onion and parsley in a food processor and pulse until finely chopped. Add the tofu and blend. Add 1/2 cup milk and blend until smooth. Add the extra milk a little at a time until it is pouring consistency. Season well.
  • Stir through the cheese (reserving a little to sprinkle on top). Pour into muffin tin (don’t over fill) and push the tomatoes and broccoli into the mixture. Top with the left over cheese.
  • Bake for approx 30 – 35 minutes or until the pastry is golden. Allow to cool a little and serve warm.

Makes 12 mini quichesDont overfill as the tofu mixture will puff up when in the oven.

Use whatever veggies you have on hand. They are also a great way to use up leftover veggies.