Mediterranean mini quiches

Ingredients for 1 servings:

• 165 g wholemeal flour
• 75 g margarine
• 4 tbsp water
• ½ tsp salt
• 2 handfuls of spinach
• 1 handful of basil
• 1 onion(s)
• 3 tbsp nutritional yeast
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tbsp capers
• ½ tsp nutmeg
• ½ tsp herbs de Provence
• 250 g silken tofu
• salt and pepper
• 6 cherry tomatoes
• e.g. pine nuts

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

vegan, with spinach, tomato and pine nuts

Knead the dough ingredients together, roll the dough into a ball. Wrap in cling film and refrigerate for half an hour. Meanwhile, finely dice the onion and sauté in a pan with a little oil until translucent, then add the spinach. Mix with the remaining filling ingredients in a food processor until smooth. Season with salt and pepper. Unwrap the dough and roll out thinly. Cut out 12 circles slightly larger than the cups of a muffin tin. Press the dough into the cups of the tin and prick several times with a fork. Pre-bake in the oven at 180°C (top/bottom heat) for 10 minutes. Spread the filling over the dough and finish each quiche with half a cherry tomato and a few pine nuts. Bake in the oven at 200°C for about 20-30 minutes, until the tops of the quiches begin to brown. Makes 12 quiches.