Last week, I promised you a recipe that would make the most of my deliciously simple 3-Ingredient Kalamata Tapenade…
So allow me to introduce to you these Mini Kalamata Quiches!
They are just perfect for your weekend brunch or (hopefully) forthcoming picnic.
Light, savoury, juicy and satisfying, these mini quiches are parcels of tangy goodness that will have you dreaming of continental shores.
Or, at the very least, of a continental breakfast with lots of lovely vibrant flavours and colours.
This recipe is so wonderfully simple. All you need to do is combine the ingredients, pop them in the oven and a short while later you’re presented with a tray full of individual savoury goodies ready to go.
Tempted? Aside from being oh so tasty, these Mini Kalamata Quiches are:
- a super simple, egg-free alternative to the traditional quiche recipe;
- gluten-free thanks to the lack of a pastry crust;
- light, yet filling;
- low in cholesterol and saturated fats; and
- perfect for so many occasions!
One of my favourite things about these quiches is how each bite-sized morsel is bursting with the rich, bright flavours of tapenade and sun dried tomatoes, while also being creamy and fluffy.
Even more excitingly, making your own tapenade only adds a further 5 minutes to the preparation time, and you don’t even need to wash the food processor in between – it’s the ultimate in hassle-free cooking!
And don’t you love how tofu can be used as an egg substitute? It’s yet another simple way to adapt a favourite recipe; just like the use of avocados and chia seeds in this Basil & Walnut Pesto Quiche from the Spring. Who ever thought there could be so many ways to make quiche without eggs and milk!
As well as adding a lovely crunch and some texture to the quiches, the pumpkin seeds are so good for you. They’re absolutely packed with magnesium and zinc, which can benefit heart health and boost immunity, as well as containing lots of vitamin E. If you’re not a natural seed-snacker, this is a great way to try out incorporating them into your diet.
And serving this dish with some beautiful steamed greens can give you a lovely morning boost of iron too!
These mini quiches will suit any occasion. Here are some of the ways you could serve them – and make everyone happy:
- as a hassle-free, yet super rewarding and tasty weekend brunch, served with crusty spelt bread and sticky roasted tomatoes;
- as an impressive appetiser with drinks for a unique take on the traditional bowl of olives;
- at a party buffet;
- on a picnic – they’re easily transportable and the perfect finger-food;
- as part of a delicious Mediterranean lunch, complete with fresh salads, spiced karantita, and smoky aubergine dip; and
- in your packed lunch!
The simplicity of this recipe makes it perfect for adapting to include your favourite ingredients. I know I’m going to be experimenting with lots of different combinations – crispy tempeh bacon and mushrooms, anyone?
So here’s the recipe for my Mini Kalamata Quiches, I hope you love them.
And if you’ve enjoyed this recipe, don’t forget to share it using the buttons below. Thank you!
- 300g silken tofu
- 2 tbsp kalamata (or other olive) tapenade
- 2 tsp good olive oil
- 2 tbsp nutritional yeast
- Squeeze fresh lemon juice (organic if possible)
- Black pepper
- 10 sun dried tomatoes (approx 40g)
- 3 tbsp pumpkin seeds
- 2 tbsp dried rosemary, divided
- 1 tbsp poppy seeds
- Heat the oven to 200°C / 400°F / Gas Mark 6.
- Hydrate the sun dried tomatoes in hot water and set aside.
- Place the tofu, tapenade, olive oil, nutritional yeast, lemon juice and black pepper in a food processor and blitz until completely combined and smooth.
- Drain and press the sun dried tomatoes between kitchen paper to soak up any water, and chop into small pieces.
- Stir the sun dried tomatoes, pumpkin seeds, poppy seeds and half of the dried rosemary into the quiche mixture (I just do this in the food processor jug, to save on transferring to another bowl).
- Distribute the mixture evenly into the muffin tray pockets (see note).
- Sprinkle the remaining rosemary across the quiches and place the tray on the top shelf of the oven.
- Cook for 20-30 minutes, until firm to the touch.
For UK-based readers, the tofu called for in this recipe is widely available in large supermarkets. Common brands include Clearspring Organic, Satono Yuki and Mori-Nu.
Marigold Engevita Nutritional Yeast can also be bought in larger supermarkets, in health food shops and from Amazon.