Cute Lil’ Vegan Zucchini Quiche Cups with Rustic Bread Crust

These little vegan quiche cups will wake up any meal of the day, but they are especially appetizing for a late-morning breakfast, or mid-day brunch meal.

 

The crispy little bread crust, cradles a deliciously smooth tofu and zucchini filling, making for a colorful and tasty addition to a festive, summer menu!

 

Cute Lil’ Vegan Zucchini Quiche Cups with Rustic Bread Crust

Makes 6 servings

 

3 very large slices whole-grain, country style bread (see note)

8 ounces extra-firm regular tofu

1 tablespoon water

2 teaspoons Dijon mustard

2 teaspoons extra-virgin olive oil, plus more for brushing

1 teaspoon reduced-sodium tamari

½ teaspoon ground turmeric

1 cup grated zucchini, plus 6 thin slices

1/2 cup shredded vegan cheese

Freshly ground black pepper

Dash chili powder

 

Preheat the oven to 375 degrees F. Thoroughly coat a six-cup jumbo muffin tin with vegan margarine.

 

Put one slice of bread on a cutting board. Compress the bread slice to 1/8-to 1/4-inch thick, using a rolling pin. Cut the bread into two triangles (see note). Prepare the remaining 2 bread slices, in the same manner. Gently press each bread triangle into a muffin cup, to form a rustic crust. (The bread does not have to fit perfectly into the cup).

 

Put the tofu, water, Dijon, olive oil, tamari, and turmeric into a high-performance blending appliance, and process until very smooth. Fold in the zucchini and vegan cheese, using a rubber spatula.

 

Evenly divide the filling into each of the six prepared muffin cups. Put a zucchini slice in the center of each quiche cup. Smooth the top and brush each quiche cup with a bit of olive oil. Sprinkle each quiche cup with several grinds of black pepper and a dash of chili powder. Cover loosely with parchment paper, and bake for 30 minutes. Uncover, and bake for additional 5 to 10 minutes, or until slightly golden. The centers of the quiche will be slightly soft. Transfer the pan to a wire rack and loosen the sides of each quiche cup with a knife. Let rest for 10 minutes, and then carefully lift each quiche cup out of the pan. Serve warm, or refrigerate for 3 to 6 hours, and serve cold.

 

Chefs note: If you do not have very large slices of bread, use 6 smaller slices of bread. If you are using smaller slices of bread, after you roll the bread out, use the entire slice for each “crust.” (Do not cut it into two triangles). Proceed with recipe as directed.