Mini Cherry Tomato and Vegan Pesto Quiches

Vegan

These little vegan quiches are easy to make and perfect for a summer's evening dinner, served with salad.

See the bottom of this recipe for a step-by-step slide show of how to make these.

Mini Cherry Tomato and Vegan Pesto Quiches

Serves:

Time:

50 minutes total preparation and cooking time

No nuts

No sesame

Reduced sugar

Ingredients:

1 packet of Just Roll ready made shortcrust tartlet cases (available in Sainsbury’s and other supermarkets)
Punnet of cherry tomatos
½ courgette, chopped into small pieces
Jar of vegan pesto
1 packet of silken tofu
½ cup soya milk
Vegan ‘cheese’ such as Sheese
1/2 tsp mixed dried herbs or 1 tsp fresh finely chopped herbs such as parsley
Salt and black pepper

Method:

1. Pre heat the oven to 180C/Gas Mark 4. Place the tartlets on a baking tray. Using a pallet knife, spread a tbsp of vegan pesto around the base of each tartlet.

2. Lightly brown courgette in olive oil, in a small frying pan, then distribute the pieces evenly in each pastry case, between two cherry tomatoes.

3. For the filling, using a food processor, or hand-blender, blend the tofu and soya milk until smooth. Stir in the herbs and season well with salt and lots of black pepper.

4. Spoon the tofu mixture into the cases, so all the filling is evenly covered. Using a hand grater, grate vegan ‘cheese’ over the top of each quiche.

5. Place the baking tray of quiches into the oven for approximately 30 mins, until they have browned off nicely.

6. Gently remove from the cases by tipping onto out onto a saucer, placing a second saucer on the bottom and turning. Serve in pieces, or as whole mini quiches.