spring greens petite vegan quiche

moms. they're the best.

they deserve breakfast in bed, freshly picked flowers and lots of love every day of the year.

one day out of the year they deserve an extra special breakfast, flowers they can plant that reminds them of each mothers day gone by, a day that we get to tell them how much we love them the remaining 364 days of the year.

my mom, there is no one remotely like her - she is amazing, one of  kind.

and I was lucky enough to spend mother's day morning eating mini quiche and chatting over cups of tea with her and Justin - although we did most of the chatting, Justin sat quietly by looking cute.

locally grown greens from picnic rock are finally here to grace our tables. i stopped by the farm to see Ginny and take a peek as to how everything was coming along in the green houses - it was breathtaking. a patchwork of lettuces, herbs, beets, beautiful red kale, Swiss chard and flowers graced the green house floor; spring is here!

needless to say i left picnic rock with a huge smile and a bag of freshly picked greens, greens that made their way into petite quiches.

the quiche tartlett dough takes advantage of the same recipe and method used for mini veggie tartletts. this method works well for me for this type of recipe, it basically cuts away the 45 minutes of resting time that most party recipes call for, but still yields a flaky pastry crust.

the greens and asparagus are sauteed with a generous amount of garlic and a splash of olive oil until bright green. oh yeah, did i mention my other great find last week at sunflower?

Giant heirloom organic asparagus locally grown - i am pretty sure i did a little dance and ran over to the asparagus once i spied it.

a small amount of firm tofu and soaked raw cashews are the crux of the "egg". they are blended until smooth with seasonings, a bit of water and almond milk. agar agar is added to help thicken the mixture - this was a first for me, using agar agar and it was a lot less scary than I thought it was going to be - i was more worried about how the texture would be of the finished product. i have to say that i was pleasantly surprised with how well these turned out .

the "egg" base is mixed in with the greens which fills your petite quiche shells.

i love petite versions of just about anything - they are more fun to serve to your guests and easily customizable to individual preferences.

wanna avoid running frantically around your kitchen with tofu in your hair and smelling like garlic moments before your guests are to arrive? well you can! these can be made the day before, simply reheat for about 25 minutes in a preheated oven (350*).

best eaten with your mom, a cup of tea and she & he radio on pandora playing in the background.

it makes for a fabulous Sunday morning.

served alongside dressed greens or saffron scented potatoes - this little quiche makes an impressive dish to serve to friends and family any day of the year.

Spring Greens Petite Vegan Quiche

makes 6 petite tartletts

you will need:

for the tartlett crust

use this recipe

for the greens

6 small asparagus spears, trimmed and cut into 1/2" rounds

4 cups assorted seasonal young greens - Swiss chard, red kale, beet greens & spinach

2 large cloves of garlic, minced

splash of olive oil

1 tsp salt

for the "egg"

1/3 block of extra firm tofu

2 cups raw cashews, soaked a minimum of 45 minutes

2 tsp agar agar

1 tsp sulfur salt

2 tsp nutritional yeast

1/2 tsp turmeric

1 cup water

1/2 cup almond milk

assembly:

pre heat oven to 350*

make the tart crust, evenly divide between the mini tart pans pressing the dough up the sides and evenly on the bottom - refrigerate until ready to fill.

prep greens - rinsing well. roughly chop the greens and mince the garlic. prep the asparagus, removing the woody end of the stalk and cut into rounds. in a large saute pan, over medium heat, add olive oil, greens, asparagus and garlic, sprinkle with salt- saute until bright green, about 5 minutes. remove from heat and set aside.

in a food processor fitted with an s blade add tofu through turmeric and blend until well combined. slowly add in water and continue blending while adding until nice and smooth. blend in almond milk.

transfer "egg" to a medium bowl and stir in greens. remove the tarts from the fridge and evenly distribute the quiche mixture.

bake in your preheated oven for 20 minutes until the centers of the quiche are set.

remove from oven, allow to cool before removing tart pans and serving.

tarts can be fully made a day before and reheated in a 350* oven for 20 minutes or until warm.

garnish with chopped greens or asparagus tips.

enjoy!

Print this Recipe