Mini Phyllo-Crust Quiches: Mediterranean & Broccoli Cheddar
Delight your taste buds with these versatile mini phyllo quiches, featuring Mediterranean and broccoli cheddar variations.
Equipment
- Muffin pan
- Nonstick cooking spray
- mixing bowl
- Pastry brush
Ingredients
For the Basic Quiche Mix:
- 336 g extra-firm tofu drained and pressed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon turmeric
- 15 g prepared yellow mustard
- 30 g nutritional yeast
- 30 g chickpea flour
- 60 ml extra-virgin olive oil
For the Crust:
- 1 package 455 g frozen phyllo dough, thawed
- Olive oil for brushing
Mediterranean Variation:
- 60 g fresh spinach leaves chiffonade
- 6 sun-dried tomatoes packed in oil chopped
Broccoli Cheddar Variation:
- ½ white onion finely diced
- 18 g mellow white miso
- 142 g broccoli florets
- 208 g imitation bacon bits
Instructions
To Prepare the Muffin Pan:
- Preheat the oven to 350°F (180°C, gas mark 4).
- Spray muffin pan cups liberally with nonstick cooking spray.
To Make the Quiche Mix:
- Crumble tofu into a mixing bowl.
- Add onion powder, garlic powder, turmeric, mustard, nutritional yeast, chickpea flour, and olive oil.
- Mash together with your hands until well incorporated.
To Make the Phyllo Crust:
- Unroll the thawed phyllo dough and cut the entire stack into 8 even pieces using a pizza cutter.
- Lightly brush each layer with olive oil.
- Divide dough into 3–4 layers per quiche cup and press into muffin cups to form crusts.
To Assemble and Bake:
- Scoop quiche mixture into each phyllo crust.
- For the Mediterranean version, mix spinach and sun-dried tomatoes into the quiche base before filling cups.
- For the Broccoli Cheddar version, stir onion, miso, broccoli, and imitation bacon bits into the quiche base.
- Bake for 15 minutes, checking after 10 minutes.
- Remove when crusts are golden brown.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a crisp Sauvignon Blanc or a sparkling rosé to enhance the light, savory flavors.Nutritional Information
Calories: 120 kcal | Carbohydrates: 9 g | Protein: 6 g | Fat: 7 g | Sugar: 1 g | Salt: 0.3 g
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