Who doesn’t love summer picnics? They’re so much fun! As a kid, I remember running off with friends and leaving our mums on the blankets with their baskets of food (and probably a cheeky bottle of hidden wine on some occasions) and only coming back once forced to. Enjoying cheese & marmite sandwiches, cocktail sausages, mini sausage rolls and frozen squash under the sun. Since growing up, and since I’ve not been to one with children, I pack picnics a bit differently now.
One, involved a hen party and about 8 bottles of prosecco, boxes of food and a very giggly day at the races. Mini quiches, scones, crudites, finger sandwiches and olives were a big feature of a very giggly day under a very hot sun. Another involved hiding an entire birthday cake – including lighting the candles in secret – for my boyfriend at a picnic for two on his birthday…. but as I started with. Who doesn’t love summer picnics?
Picnics were the inspiration behind these mini vegan quiches, actually. I was remembering aforementioned hen party picnic, and the crustless quiches I cooked for that – quick to make and easy to eat, they were a perfect grown up “finger food”. But could I make them without eggs, or dairy? Could I make them vegan?
Yes, it can be done!
Eggless quiches? What?
I can picture most peoples faces when reading this post title: vegan quiches? What? But they’re so easy to make, it’s crazy. On top of that, they’re ready in about 35 minutes – and that includes the preparation time! Time was a factor in my thinking here: when trying to pack several lunches up for the week ahead, or when I need to make a lot of different dishes ahead of time for something like a picnic
Why no crust?
To be honest it’s because, prior to removing eggs and dairy and so on from my diet, I never ate a quiche with a crust that I actually liked! So I’d always make mini crustless ones for picnics before anyway. It’s also an additional step, adding in time and effort which I don’t usually have the patience for – especially if I’m meal prepping for the week ahead or am indeed planning a picnic and have half a dozen other things to make too.
So, they have no eggs and no dairy, they’re crustless… what makes these little spinach & sun dried tomato crustless vegan quiches so amazing? Aside from the whole “they’re vegan!” thing, the combination of spinach, cheesiness and sun dried tomatoes packs a wonderful punch of flavour into each one – you seriously have to try it to believe me.
- Easy and fast to make
- Gluten free
- Perfect for make-ahead lunches
- High in protein (9g per serving – 2 quiches)
- Packed with flavour
Spinach and sun dried tomato crustless vegan quiches
Luci Rebecca, Made by Luci
Quick and easy to make, these crustless, eggless quiches are perfect finger food for a summer picnic!
- Prep: 5 minutes
- Cook: 30 minutes
- Total: 35 minutes
- Yield 8
- Calories 52
- 1 x 350g pack silken tofu
- 1/2 cup (120ml) unsweetened almond milk
- 1/4 cup (~15g) nutritional yeast
- 2 tbsp (~16g) potato starch
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/2 tsp tahini
- 1/4 tsp dijon mustard
- 1/8 tsp black salt (kala namak), optional
- 1 cup (30g) baby spinach, chopped
- 1/4 cup (packed, ~30g) sun dried tomatoes (not in oil), diced
- Preheat the oven to about 180°C (fan). Grease 8 parts of a 12 pan muffin tray with oil (or use silicone moulds).
- Put everything except for the spinach and sundried tomatoes into a food processor or good quality blender and blitz until smooth.
- Stir in the chopped spinach and sundried tomatoes.
- Spoon the mixture into the the tray and place in the centre of the oven. Bake for 30 minutes (or until a toothpick inserted into the middle comes out clean)