Mini Tofu Quiche

I find that individual, one or two bit finger appetizers are always more impressive and logistically easier to deal with at a party then crudites and dips. This is my go-to recipe for an impressive, easy, bite-sized appetizer.  I made these for friends on New Years Day and they were demolished.


Spring roll sheets that are lightly brushed with oil and baked create a super crispy crust.  These work best made with a mini muffin tin.  But, if you don't have one, you can also make a simple spring roll shaped appetizer with the filling inside - but that takes more work.  This recipe also works well as a vegan recipe, but you can also sprinkle a little cheese on top of each one and bake it until it's browned and crunchy.



Ingredients:
Filling:
1 tsp olive oil
1 onion, finely chopped
2 cups of baby spinach, finely chopped
1 package of extra firm tofu, well crumbled with your fingers
3 tbsp olive oil
4 tbsp nutritional yeast (for vegan version) OR 4 tbsp fresh grated parmesan (non vegan version)
2 tbsp Italian dried herb mix (you can also use a mix of dried basil and oregano)
1 tsp chili flakes
Lots of fresh ground pepper
Salt to taste

Crust:
12 thawed spring roll sheets
oil for brushing

Directions:

• Preheat oven to 350 degrees.
• Heat a small saucepan. Add olive oil, onions and a small sprinkle of salt.
• Saute over medium heat for about 3 minutes until onions are soft. Set aside.
• Mix together all ingredients for filling, including the sauteed onions. Set aside.
• Cut the spring roll wrappers in half on a diagonal. 
• Brush each spring roll wrapper with oil and place in mini muffin tin so that the oiled side is against the muffin tin, and it covers the bottom and most of the edges of each mini muffin cup.  You will need to tuck in the corners of the spring roll wrappers as well.  If there is a little sticking out, don't worry about it.  It looks pretty when it bakes and turns brown.
• Stuff each spring roll wrapper with the filling.  I use my hands to do this so that I can also give one a good press. 
• If you are using cheese, you can sprinkle a little on top. 
• Bake for about 25-30 mnutes - when you take one out of the quiches out of the tin, it should be a little brown.

These are best served right away, or you can re warm them in the oven before serving so that the spring roll crust is crisp! Enjoy!