Spinach and Sun-Dried Tomato Crustless Quiches

Think you can't make a quiche without eggs? Think again! This vegan version of the brunch favorite uses tofu and almond milk in place of eggs, is packed with cheesy, savory flavor thanks to spinach, sun-dried tomatoes, and nutritional yeast, and skips the crust for a lighter and simpler tart. Serve these with a side of micro greens for a light and healthy lunch.

SPINACH AND SUN-DRIED TOMATO CRUSTLESS QUICHES [VEGAN, GLUTEN-FREE]

INGREDIENTS

• 1 12-ounce package of silken tofu
• 1/2 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 2 tablespoons potato starch
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/2 teaspoon tahini
• 1/4 teaspoon Dijon mustard
• 1/8 teaspoon black salt, optional
• 1 cup baby spinach, chopped
• 1/4 cup sun-dried tomatoes, diced

PREPARATION

1. Preheat the oven to about 355°F. Grease 8 parts of a 12-pan muffin tray with oil or use silicone moulds.
2. Put everything except for the spinach and sun-dried tomatoes into a food processor or good-quality blender and pulse until smooth.
3. Stir in the chopped spinach and sun-dried tomatoes.
4. Spoon the mixture into the tray and place in the center of the oven. Bake for 30 minutes or until a toothpick inserted into the middle comes out clean. Serve.

http://www.onegreenplanet.org/vegan-recipe/spinach-and-sun-dried-tomato-crustless-quiches/?utm_source=Green+Monster+Mailing+List&utm_campaign=45b571d01e-NEWSLETTER_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_bbf62ddf34-45b571d01e-106919241