Mini Vegan Quiches with Swiss Chard and Shallots Recipe – Lebanese ,French Special
Mini Vegan Quiches with Swiss Chard and Shallots are a delightful and versatile dish that brings a burst of flavor to any meal. These bite-sized quiches feature a flaky, homemade crust filled with a creamy mixture of crumbled tofu, savory shallots, and nutrient-rich Swiss chard, making them both satisfying and nutritious. Perfect for brunch, snacks, or as a light dinner option, these mini quiches are not only visually appealing but also incredibly easy to customize with your favorite vegetables and seasonings. Enjoy them warm or at room temperature for a delicious plant-based treat that everyone will love!
- Prep Time30 min
- Cook Time30 min
- Total Time1 hr
For the Crust:
- 1 1/2 cups all-purpose flour (or whole wheat flour)
- 1/4 cup coconut oil or vegan butter, melted
- 1/4 tsp salt
- 3-4 tbsp cold water
For the Filling:
- 1 cup Swiss chard, chopped (stems removed)
- 2 shallots, finely chopped
- 1 cup firm tofu, drained and crumbled
- 1/4 cup nutritional yeast
- 1 tbsp Dijon mustard
- 1 tbsp soy sauce or tamari
- 1/2 tsp turmeric (for color)
- Salt and pepper to taste
- Optional: 1/4 cup dairy-free cheese shreds
Prepare the Crust:
Preheat your oven to 375°F (190°C).
In a bowl, mix flour and salt. Add melted coconut oil or vegan butter and mix until crumbly.
Gradually add cold water, one tablespoon at a time, until the dough comes together.
Roll out the dough on a floured surface and cut into circles to fit mini muffin tins. Press the circles into the greased tins and set aside.
Cook the Swiss Chard and Shallots:
In a skillet over medium heat, sauté the shallots until translucent. Add the chopped Swiss chard and cook until wilted. Remove from heat and let cool slightly.
Make the Filling:
In a mixing bowl, combine crumbled tofu, nutritional yeast, Dijon mustard, soy sauce, turmeric, salt, and pepper. Mix well until smooth. Stir in the sautéed Swiss chard and shallots. If using, fold in the dairy-free cheese shreds.
Fill the Crusts:
Spoon the filling into each prepared crust, filling just to the top.
Bake:
Bake for 25-30 minutes or until the tops are slightly golden and the crusts are firm.
Serve:
Allow the mini quiches to cool slightly before removing them from the muffin tin. Serve warm or at room temperature.
Recipe Notes:
Crust Alternatives:You can use store-bought vegan pastry dough for a quicker option.
Vegetable Variations:Feel free to substitute Swiss chard with spinach, kale, or other leafy greens based on your preference.
Tofu Texture:For a creamier filling, you can blend the tofu in a food processor before mixing in other ingredients.
Serving Suggestions:These mini quiches pair well with a side salad or fresh fruit for a light meal.
Storage:Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
