6 – 8 PCS. | ± 1 HOUR

Mini quiches with red onion, zucchini and sun-dried tomatoes



the filling:
1 tablespoon vegetable broth Bouillon Herkules
250 g firm tofu (drained on kitchen paper)
3 tablespoons noble yeast
1 tablespoon olive oil
1 tablespoon (tartar) baking powder
1 tablespoon curcuma
1 tablespoon cumin seeds
pepper and salt
100 ml unsweetened vegetable milk (oats or almond)

vegetable mix:
1 zucchini in small pieces
2 red onions in rings
pepper and salt
8 sun-dried tomatoes in pieces
2 tablespoons olive oil
1 clove of garlic pressed

a gluten-free and vegan puff pastry
a handful of finely chopped chives


Recipe by EllenCharlotteMarie

Heat the oil in a deep pan and fry the onion with a pinch of salt. After a few minutes: add the zucchini, garlic and sun-dried tomatoes and cook for a few minutes until the zucchini is tender. Set aside and preheat the oven.

Cut the puff pastry into pieces (or make 1 large quiche) and put them in the muffin moulds (greased or use a silicone mould).
Bake the puff pastry for 5 minutes.

Put the ingredients for the filling in a food processor and mix until you have a smooth thick sauce. Add this to the vegetable mix and fill the moulds. Bake for 25 to 30 minutes at 175 ° C. Finish with chives.

Serve with a fresh salad. Can be eaten warm or cold.
Easy to take with you in a lunch box.

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