- Prep Time: 1h 30m
- Cook Time: 20m
- Total Time: 1h 40m
- Yield: 48 mini quiches
For the crust:
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 2/3 cup olive oil, partially frozen (see above note)
- 4 tablespoons ice water
- 1 tablespoon apple cider vinegar
- 2 cloves garlic
- 15 ounces package silken tofu
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 1/2 teaspoon turmeric
- 1 teaspoon fine black salt
- 1/2 cup chickpea flour
- 1 tablespoon arrowroot or cornstarch
- 1 package tofu cream cheese (such as Tofutti, but in NYC I recommend Fairway's)
- 1/2 cup finely chopped chives
For the Filling:
For the Topping:
- Preheat the oven to 350°F.
- Prepare the dough: Sift the flour and salt into a large bowl. Add in the partially frozen olive oil spoonful by spoonful until you get something that resembles course meal. Mix in the ice water and vinegar bit by bit until the dough comes together. Depending on the humidity, you may need more water or flour. Flatten into a disc, wrap in plastic wrap and refrigerate while you make the filling.
- This filling is the best. Put everything in a blender or food processor and liquify (It won't taste good raw because of the chickpea flour, but will mellow nicely once baked).
- OK, now the tricky bit. Roll out the dough on a lightly floured surface. You want it to be thickish, maybe 1/4-1/3 inch which is good since it\'s hard to get olive oil dough super thin. You'll notice it has quite a bit of spring back to it. Then use a biscuit cutter to cut rounds--I used a 2.5 inch one for a mini-muffin pan, and I highly recommend the kind with the little ruffled edge because it makes the quiches look cute like tiny pies.
- Press the rounds into the mini muffin pan (I sprayed the pans with non-stick olive oil spray, but frankly you may not need to as the dough is quite oily), they should pop right in and line each pod nicely.
- Put the filling into a measuring glass or small pitcher and pour to fill each mini-quiche. I did them to just a smidge more than 3/4 full, they'll puff up in the oven and then quiet back down to close to their starting height.
- Bake for 18-20 mins until the crust looks toasty and the tops of the filling are firm to the touch. Let cool until room temperature.
- Fill a piping bag with the cream cheese and pipe onto the top of each quiche. Sprinkle with chive. These are also great with a squeeze of Sriracha if that's your thing.