Packed with flavours these spinach and leek mini quiches make a delicious lunch or light dinner.
![Spinach & Leek Mini Quiches [vegan]](https://theflexitarian.co.uk/wp-content/uploads/2022/03/Spinach-Leek-Mini-Quiches-vegan-v82-LR-%C2%A9-Annabelle-Randles-The-Flexitarian-683x1024.jpg)
This recipe was commissioned by Geo Watkins.
These vegan quiches have a deliciously hearty filling made from spinach, leek, tofu, walnuts and fragrant herbs. To give this recipe some extra umami, I have used Geo Watkins’ mushroom ketchup.
Mushroom ketchup dates back from Victorian times when it was used as both a condiment and an ingredient. Geo Watkins‘ mushroom ketchup has a spicy mushroom flavour which works wonders in enhancing a wide range of recipes.
Don’t be surprised, Geo Watkins’ mushroom ketchup is closer in texture and colour to Worcestershire sauce than ketchup. Used as a condiment, it is perfect for enhancing gravy, sauces or, like with this recipe, giving a flavoursome boost to pies. 100% plant-based this is an essential ingredient to add to a vegan pantry.
Versatile, it is a great alternative to soya sauce, miso or nutritional yeast whenever you need to add some extra depth to a dish.
How to make these spinach and leek mini quiches
First and foremost you will need to drain the tofu to extract as much water as possible. You can use a tofu press or wrap the tofu in a clean towel and press it between 2 plates by securely placing something heavy on top.
In the meantime, you can start preparing the rest of the ingredients. I use some of the oil used to preserve the sundried tomatoes to sautée the finely chopped onion, garlic and leeks.
The spinach is then cooked in the same pan until wilted. When done simply mix in the crumbled tofu, ground walnuts, chopped parsley, dill, mint and sundried tomatoes to the spinach mixture.
The mushroom ketchup is added next. As it is quite salty, I adjust the seasoning with lemon juice, nutmeg and pepper.
In order to make the quiche casings, you will need to roll out some puff pastry to a rectangle of 36x48cm [14.2 x 19 inches] and then cut it into twelve squares of 12x12cm [4.75 x 4.75 inches].
The puff pastry squares are then carefully placed into the greased muffin tin holes. Each casing is filled with some vegetable and tofu mixture. Make sure you scrunch up any extra puff pastry towards the inside of each quiche or you might have issues removing the cooked quiches from the muffin tin if too much pastry is hanging outside.
The quiches are then cooked in the oven for 20-25 minutes until golden. When done, make sure you leave them to rest for 10 minutes before taking them out of the muffin tin.
These spinach and leek quiches can be eaten hot or cold. I like to add some extra walnuts and parsley on top just before serving.
Here are more quiche and tart recipes you may like to try:
- MUSHROOM TARTS [VEGAN]
- ASPARAGUS & PEA QUICHE WITH A QUINOA CRUST [VEGETARIAN] [GLUTEN FREE]
- CRUSTLESS MEDITERRANEAN CAULIFLOWER RICE QUICHE [VEGETARIAN]
I hope you enjoy this spinach and leek mini quiche recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Spinach & Leek Mini Quiches [vegan]
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 390 g extra firm tofu
- 1 onion
- 4 garlic cloves
- 100 g leek
- 260 g baby spinach
- 4 Tbsp chopped parsley
- 2 Tbsp chopped mint
- 2 Tbsp chopped dill
- 100 g sundried tomatoes in oil
- 100 g walnuts
- 4 Tbsp mushroom ketchup
- nutmeg
- lemon juice to taste
- pepper
- 500 g vegan puff pastry
- dairy-free milk
Instructions
- Press the tofu for around 15 minutes to extract as much water as possible. You can use a tofu press or wrap the tofu in a clean towel and press it between 2 plates by securely placing something heavy on top.
- Cut the leek in half lengthwise, then cut each half into very thin slices. Set aside
- Heat 2 Tbsp of the sundried tomatoes oil in a large frying pan.
- Add finely chopped onion and grated garlic. Fry gently until soft.
- Add the thinly sliced leeks and cook covered for around 10 minutes until soft.
- Add roughly chopped spinach to the frying pan and cook until wilted.
- Preheat the oven to 200C/fan 180C/gas 6.
- Crumbled the pressed tofu with a fork. When the spinach is wilted, add the crumbled tofu to the pan, along with the thinly chopped parsley, dill, mint and sundried tomatoes.
- Grind the walnuts in a blender and add to the vegetable mixture.
- Add mushroom ketchup. Season to taste with nutmeg, lemon juice and pepper. Remove from heat and set aside.
- Roll out the puff pastry to a large 36x48cm [14.2 x 19 inches] rectangle. Cut it in twelve squares of 12x12cm [4.75 x 4.75 inches].
- Grease the hole and top of a non-stick muffin tin with oil.
- Carefully place the puff pastry squares into the muffin tin holes. Spoon the vegetable and tofu mixture to fill each puff pastry casing evenly.
- Scrunch up any extra puff pastry towards the inside of each quiche. (if you leave too much pastry hanging outside, you might have issues removing the cooked quiches from the muffin tin).
- Brush some dairy-free milk on top of the pastry.
- Bake in the oven for 20 to 25 minutes until the pastry is golden. When done, remove from the oven and let the quiches stand for 10 minutes on the muffin tin.
- Carefully remove each quiche from the muffin tin and place on a serving dish.
- Serve hot or cold. If desired, add some extra walnuts and herbs on top before serving.
Nutrition
Find this recipe online:
Spinach & Leek Mini Quiches [vegan]
https://theflexitarian.co.uk/recipe-items/spinach-leek-mini-quiches-vegan/
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