Spinach & Leek Mini Quiches

Packed with flavours these spinach and leek mini quiches make a delicious lunch or light dinner. This is a guest recipe from The Flexitarian (www.theflexitarian.co.uk) where you can find a range of other delicious recipes.

INGREDIENTS TO GET READY

390 g extra firm tofu

1 onion

4 garlic cloves

100 g leek

260 g baby spinach

4 Tbsp chopped parsley

2 Tbsp chopped mint

2 Tbsp chopped dill

100 g sundried tomatoes in oil

100 g walnuts

4 Tbsp Geo Watkins Mushroom Ketchup

nutmeg

lemon juice

pepper

500 g vegan puff pastry

dairy-free milk

PUT IT TOGETHER

1. Press the tofu for around 15 minutes to extract as much water as possible. You can use a tofu press or wrap the tofu in a clean towel and press it between 2 plates by securely placing something heavy on top.

2. Cut the leek in half lengthwise, then cut each half into very thin slices. Set aside

3. Heat 2 Tbsp of the sundried tomatoes oil in a large frying pan.

4. Add finely chopped onion and grated garlic. Fry gently until soft.

5. Add the thinly sliced leeks and cook covered for around 10 minutes until soft.

6. Add roughly chopped spinach to the frying pan and cook until wilted.

7. Preheat the oven to 200C/fan 180C/gas 6.

8. Crumbled the pressed tofu with a fork. When the spinach is wilted, add the crumbled tofu to the pan, along with the thinly chopped parsley, dill, mint and sundried tomatoes.

9. Grind the walnuts in a blender and add to the vegetable mixture.

10. Add mushroom ketchup. Season to taste with nutmeg, lemon juice and pepper. Remove from heat and set aside.

11. Roll out the puff pastry to a large 36x48cm [14.2 x 19 inches] rectangle. Cut it in twelve squares of 12x12cm [4.75 x 4.75 inches].

12. Grease the hole and top of a non-stick muffin tin with oil.

13. Carefully place the puff pastry squares into the muffin tin holes. Spoon the vegetable and tofu mixture to fill each puff pastry casing evenly.

14. Scrunch up any extra puff pastry towards the inside of each quiche. (if you leave too much pastry hanging outside, you might have issues removing the cooked quiches from the muffin tin).

15. Brush some dairy-free milk on top of the pastry.

16. Bake in the oven for 20 to 25 minutes until the pastry is golden. When done, remove from the oven and let the quiches stand for 10 minutes on the muffin tin.

17. Carefully remove each quiche from the muffin tin and place on a serving dish.

18. Serve hot or cold. If desired, add some extra walnuts and herbs on top before serving.