Mini Eggless Cheese and Onion Tofu Quiche Recipe

Hello all!

I’ve had lots of messages requesting the recipe for these since I posted on Instagram and Facebook. My super talented and creative mother in law taught me the basis for this recipe. I’m really lucky to have two talented mummy’s who are brilliant cooks – I have hope with them as my teachers!

These are egg free and taste absolutely divine! You’re also free to add in/substitute vegetables as you please. My mother in laws original recipe is cheese and onion. As you can see below I’ve added in a few extras.

The cheesiness against the crunch of the pastry hits my craving for comfort food spot pretty quick! Given its a crustless recipe, it’s not as fattening as it tastes! It’s a quick and simple recipe which doesn’t go overkill with any herbs or spices.

Makes: 50 mini quiches

Cooking time: 45 minutes
Ingredients:

350g firm tofu
170g Philadelphia (I used light)
60g medium cheddar cheese grated
5cm piece of leek
1 x small red onion
2 small heads of broccoli
Shortcrust pastry (I use jus Jus-Rol ready rolled)
Pepper
Salt to taste (I added this after I’d made Arjun’s)

1) Drain the tofu thoroughly and crumble in a mixing bowl using the back of a fork. Add in the Philadelphia and mix well. Work in 40g of the cheddar cheese.

2) Dice up the onion, leek and broccoli and mix in. Add in the salt and pepper and mix.

3) Grease a mini cupcake baking tin and use a small round cookie cutter to make the base of the quiches. Place the bases in to the baking tin pushing down using your fingers.

4) Fill each section with the tofu mixture you made smoothing the top.

5) Sprinkle with remaining cheddar cheese and garnish with a sprig of broccoli. Place in the oven at 180c for 25 minutes. Leave to cool for ten minutes once cooked. Serve.