Mini Vegan Quiches with Swiss Chard and Shallots

Instructions

Crust:

1. In food processor, pulse to combine: rice flour, almond flour, flax, psyllium and salt.

2. Add the vegan butter, cut into small pieces.

3. Pulse until mixture is the texture of coarse meal.

4. Sprinkle the cold water over the top of the mixture and pulse until pea-sized. The dough should hold together when pinched. If it does not, add more cold water, a tablespoon at a time, until it does.

5. Gather the dough together, form into a disc, wrap tightly in plastic wrap and refrigerate for 30 minutes.

6. Preheat the oven to 425 degrees.

7. Remove chilled dough and roll out to about 1/8″ thick on a well-floured surface.

8. Using a round cookie cutter or an empty jar or glass, cut circles 1/2″ larger than the diameter of your muffin tins.

9. Gently press each circle into a muffin tin, crimping the edges with your fingers or a fork (optional…just makes the edges look pretty).

10. Put prepared muffin tin in freezer for 15 minutes.

11. Remove from freezer and either use an identical muffin tin placed directly on top of the prepared tin, or tiny parchment squares in each tin filled with dry rice or beans.

12. Bake for about 15 minutes, until edges begin to brown slightly. Remove from oven and cool completely before filling.

Filling:

1. Wash the Swiss chard and remove the stems. Finely chop the stems and the leaves.

2. Peel and finely chop the shallot.

3. Finely chop the mushrooms, including the stems if they are soft.

4. Heat the coconut oil in a medium skillet over medium heat. Add the chard, shallots and mushrooms and saute until the shallots are soft and translucent. Transfer to a fine mesh strainer and press the excess liquid out using the back of a spoon. Season to taste with sea salt and freshly ground black pepper.

5. Meanwhile, in a blender, combine the tofu, coconut cream, salt, pepper, miso, mirin, garlic and Worcestershire. Blend until smooth.

Assembly:

1. Preheat the oven to 325 degrees.

2. Spoon about a teaspoon of the cooked vegetables into each prepared crust. Spoon the blended filling on the top of each. You can fill them all the way up – this filling shrinks a bit when baked.

3. Place slices of cherry or grape tomatoes or red pearl onions on the top of each little quiche.

4. Bake for about 15 minutes, until the edges of the crust are golden brown.