Quiche-Muffins

Name: Quiche-Muffins
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12 pieces
Ingredients: Spelt flour; Whole-grain spelt flour; Baking powder; Baking soda; Fresh rosemary, finely chopped; Vegan Margarine; Unsweetened plant-based beverage; Salt; Silken Tofu; Cornstarch or potato starch; Pepper; Turmeric; Kala Namak; Sunflower oil; Small onion, finely diced; Leek, cut into thin rings; Red bell pepper, cut into small cubes; Wilmersburg Pizza Melt; Wilmersburger Pizza Melt for Topping

1 h
easy

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Ingredients

For the dough:

120 g Spelt flour

120 g Whole-grain spelt flour

1 ts Baking powder

0.5 ts Baking soda

0.5 ts Fresh rosemary, finely chopped

90 g Vegan Margarine

70 ml Unsweetened plant-based beverage

0.5 ts Salt

For the filling:

400 g Silken Tofu

20 g Cornstarch or potato starch

Some Salt

Some Pepper

0.25 ts Turmeric

1 Pinch(es) Kala Namak

2 tb Sunflower oil

2 pc Small onion, finely diced

1 Bar(s) Leek, cut into thin rings

1 pc Red bell pepper, cut into small cubes

50 g Wilmersburg Pizza Melt

Some Wilmersburger Pizza Melt for Topping

Preparation

Preparation time: 30 min
Cooking time: 30 min
Total time: 1 h

For the dough:

1. Knead all the ingredients into a smooth dough, refrigerate it, and preheat the oven to 180 °C.

For the filling:

1. Blend the silken tofu, starch, turmeric, kala namak, salt, and pepper until smooth, then season to taste.

2. Sauté the onions in oil until translucent. Add the leeks and diced bell peppers, cook until almost done, and let cool slightly.

3. Press the batter into the greased muffin cups, forming a rim as you go.

4. Mix all the ingredients for the filling together (it's easiest to do this right in the pan you'll be using) and stir in the Wilmersburger. Spoon the filling into the prepared muffin cups. If there's any filling left over, simply fry it in the pan and turn it into a tofu scramble.

5. Before baking, sprinkle the muffins with Wilmersburger Pizza Melt and bake at 180 °C for 25 to 30 minutes.

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