Low-carb mini tofu quiches with aioli and cucumber topping

Ingredients for 1 servings:

• 70 g smoked tofu (about half a piece)
• 1 m.-sized carrot(s)
• 1 shallot(s) or 1 small onion
• 1 clove(s) garlic
• 3 tomatoes, dried in oil
• 2 small eggs
• 3 tbsp curd
• a few stalks of parsley
• pepper
• Salt
• some oil or butter
• 3 tbsp aioli or (herb) quark, sour cream or natural yogurt
• 1 tbsp water
• e.g. herbs (basil, chives,…)
• e.g. cucumber(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegetarian, recipe for three small quiches

First, mash the smoked tofu with a fork and grate the carrot. Finely dice the shallot, garlic, and sun-dried tomatoes and mix everything together with the eggs and quark in a bowl. Season with salt, pepper, and chopped parsley. Grease the bottoms of three small pie dishes so the mini quiches will pop out at the end. Then pour the mixture into the dishes, smooth it out, and bake in the oven at 180°C (top and bottom heat) for 30 minutes. In the meantime, mix aioli (homemade is best, of course) or quark/sour cream/yogurt with water and season with herbs, if desired. Loosen the pie dishes from the sides with a knife, turn them out onto a plate, drizzle with the sauce, and garnish with grated cucumber and basil leaves or other fresh herbs.