So after I got so excited about my gluten free pot pie dough the other week, I decided I needed to try it out on a couple more recipes to make sure it really worked. So I made mini quiches and lemon bars. The lemon bars, unfortunately, were a bit of a fail (although not because of the dough – that actually worked out great. The lemon part was…not successful. I will try again and report back when I have something edible).
I decided to go with mini 4″ quiches because, well…I only have mini tart pans. You could definitely make this in a full-sized tart pan or a regular pie pan, too. But there is something fun about mini tart pans.
This recipe is pretty simple. Saute some veggies, make your dough, mix it all together and bake for half an hour or so. You end up with a lovely savory quiche you’d never guess was vegan (and gluten free!) I’ve made one other vegan quiche recipe but it had a sort of funky taste to it – this one is nice and well-rounded.
So – first you mix your dough and divide it into four roughly equal pieces (or just leave it in one piece if you are using a full-sized pie pan) and press it into your pan(s). Then stab it with a fork a bunch of times to vent some of your repressed rage…or to prevent it from puffing up. Or both!
Stick your crusts into the oven for about 15 minutes to precook them. While they are cooking make your veggie blend, and when they are done just fill them up with said blend. You are allowed to eat the veggie mix straight out of the blender, it makes a bit extra. Good thing, too, since I am incapable of not eating things like this straight out of the blender.
Then bake them for about half an hour (an hour if you went full sized) and you’ll have some delectable healthy quiche for dinner!
The real question is: where do you stand on the mini-tart vs. full sized pie issue? Is bigger better or do you like ’em small and adorable?
Vegetable Tofu Quiche