MINI SPINACH-MUSHROOM QUICHES

1/2 cup red onion, diced
1/2 cup crimini or button mushrooms, thinly sliced
1 teaspoon olive oil
1 (10 ounce) package frozen chopped spinach, thawed
1/3 cup sun-dried tomato pieces
1 tablespoon garlic, minced
1 tablespoon tamari or other soy sauce of choice
1 pound firm or extra-firm tofu
1/2 cup soy milk or other nondairy milk of choice
1/4 cup nutritional yeast flakes
1 teaspoon Dijon mustard
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 375 degrees F. Lightly oil 12 muffin cups and set aside.

In a large nonstick skillet, place onion, mushrooms and olive oil and saute over medium heat, stirring often, for 2 minutes.

Place thawed spinach in a colander and squeeze spinach with your hands to remove excess moisture. Add spinach, sun-dried tomatoes, garlic and tamari to the skillet and continue to saute for 2 minutes longer. Remove from heat and transfer to a medium bowl.

Crumble tofu into a blender using your fingers. Add soy milk, nutritional yeast flakes, Dijon mustard, turmeric, paprika, salt and black pepper and blend for 1 or 2 minutes or until completely smooth. Scrape down sides of the container with a rubber spatula and blend for 15 seconds longer.

Add blended mixture to the bowl and stir well with a spatula to combine. Fill prepared muffin cups 3/4 full.

Bake for 20 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly before removing quiches from muffin cups.

Serve warm or at room temperature.

Makes 12 quiches
Source: The Idiot's Guide to Vegan Cooking by Beverly Lynn Bennett