Thursday, September 16, 2010

Quiche Me Now, or Lose Me Forever....

Ah, quiche, you naughty temptress you, why must you be so full of egg-y, cheese-y, non-vegan-y goodness?  Missing quiche was a big concern of mine when I began contemplating going vegan.  I love quiche.  The consistency, the taste, the flaky crust, mmmmm.  So when I started on this journey to veganism, I immediately set about looking for an alternative.  I made some here and there, but nothing really satisfied the craving.  Well last night folks, I came pretty close.  I was trolling the Pillsbury site, looking for recipes I could veganize, when I came across their recipe for breakfast quiche to-go.  Adorable mini quiches using Pillsbury crescent rolls as the crust??  Yes, please!  So I set about chaging it.  Here is the original ingredient list:

2 cans (8 oz each) Pillsbury refrigerated garlic butter crescent dinner rolls (8 rolls each)
1 package (8 oz) cream cheese, softened
3 Eggland's Best eggs
1 small onion, chopped (1/4 cup)
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded mozzarella cheese (4 oz)
Here is what I used:
2 cans (8 oz each) Pillsbury refrigerated plain crescent dinner rolls (8 rolls each)
1 package (8 oz) Tofutti "Better than cream cheese", softened
1/2 a block of firm tofu
1 small onion, chopped (1/4 cup)
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1 cup Veggie Shreds (with casein, sorry!) mixed Mozzarella and cheddar flavor
Salt and pepper to taste
2 teaspoons minced garlic
one teaspoon mustard
2 dashes turmeric for color
about a palm-full of crushed unsalted pecans
I mixed most of the ingredients in my kitchen-aid mixer, and then hand mixed in the cheese.  The oven was preheated to 350, and I sprayed my muffin tins with a little bit of olive oil.  I undid the rolls into 16 triangles, and put one triangle per muffin cup.  Once they were covering the bottom like a crust, I just poured in the mixture.  I baked them for about 18 minutes, but I recommend you check them after 15 minutes.  End result?

A quiche so cute it belongs on a pedestal!  Well, at least I thought it did.  Isn't it adorable?  I didn't know whether to eat it, or keep it as a pet. Need an aerial view?

Look at that coloring, it's sooo quiche like!  I can't say it tastes like an exact replica, but it's pretty close, and deee-licious.  The only problem was consistency.  I think that real quiche is a little firmer. I would TOTALLY make this again though, and if you have a great idea of how to improve consistency, don't hesitate to share, I'm open to suggestions! :)


  1. OMG Sandy... you bad girl you!!! I am going to have to try this recipe as soon as I get back home! It looks really good.

  2. You will love it Elle! In fact, it is way better after it's been in the fridge a day and then reheated. It's SUPERB, and for some reason that day in the fridge makes it exactly the right texture. Adam LOVED them.