These cute mini Broccoli Quiches are perfect for your next vegan Brunch table spread! The filling is made with our Garlic & Fine Herbs cashew cheese and is both dairy-free and gluten-free! Your friends and family will love these so much you will be asked to make them again and again.
10 mini pie crusts
1 Tbsp. olive oil
1 yellow onion, minced
3 cloves of garlic, minced
1⁄2 tsp. dried thyme
3 cups of broccoli florets chopped
1 pound firm organic tofu, drained
1⁄2 package Fauxmagerie Zengarry Garlic & Fine Herbs cashew cheese
1 tsp. dijon mustard
1⁄2 tsp. turmeric
Salt & pepper, to taste
1. Preheat the oven to 350 degrees. Poke the pie crust with a fork a few times and cook for 10 minutes.
2. Sauté onion and garlic in olive oil over medium heat until onion is translucent. Add broccoli, thyme, salt and pepper and continue to cook another 5 minutes until broccoli has softened.
3. In a food processor, crumble the tofu and pulse until fairly smooth. Add Fauxmagerie Zengarry Garlic & Fine Herbs cashew cheese, mustard and turmeric and process until smooth. Add half of the onion and broccoli mixture to the food processor and process until combined, but chunky.
4. Scrape the tofu mixture into a large bowl, add the remaining broccoli and onion mixture and mix well. Scoop the tofu mixture into the partially cooked pie shells and smooth the top. Decorate with cherry tomato halves. Bake at 350 degrees for 20 minutes.
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