We’re kind of obsessed with quiche and love these little plant-based Quiche-lets. They are so easy to make with our gluten-free hand-press crust, they freeze well, reheat yummy and easy to take to-go. I like more of a French style quiche with is “eggier” opposed to a more Italian style quiche with is creamier and richer. These Mini Quiche-Lets have the perfect flaky crust with light, fluffy and herbaceous insides. I usually make these with Tofu Scrambled “Egg” Mix, broccoli and plant-mozzarella we make in the blender, however, if you don’t have Tofu Eggs made up I just mix them in the same bowl as I’m using for my quiche filling. I’ve spent house making quiche from scratch and this is seriously the easiest quiche I have ever made plus this superfood is full of antioxidants, Vitamin A, ALL your B Vitamins, Vitamin D, Vitamin, C and all 9 Essential Amino Acids to give your body the buildling blocks it needs to create adult stem cells.

Reduce acute and overall pain, accelerate would healing and boost oxygen in your blood, organs and tissues. These Mini Quiche-lets are antibacterial, anti-fungal, anti-microbial, anti-inflammatory and anti-aging. They reduce your cortisol and other stress hormones, reduce oxidative stress and boost collagen. While you enjoy our Mini Quiche-lets you are boosting your immunological library, reducing your cholesterol, regulating your blood pressure, reducing respiratory inflammation and boosting your white blood cell count. Plus they actually improve your digestion, reduce symptoms of IBS and other digestive issues, detox your body, increase your vision, increase your blood circulation and prevent against stroke, heart dis-ease, ALL chronic dis-ease and ALL “cancers” i.e. toxins (foreign antigens) while reducing your risk of developing Alzheimers, dementia and Parkinson’s.

Boost your neural health, boost your cognitive function, boost your memory retention, boost your concentration, improve your mental clarity, increase your focus, support your thyroid and decalcify your pineal gland. Our Mini Quiche-lets make you smarter, stronger, quicker, thinner and healthier.

Yes, Quiche-lets can do all that and more which are only some of the reasons why all of these ingredients are staples in my kitchen.

Let’s prepare some food…

INGREDIENTS

1 Gluten-Free Hand-Press Quiche Crust

1 1/2 cups Tofu Scrambled “Egg” Mix

1 1/2 cups Plant-Mozzarella grated

2 cups Broccoli tops chopped fine

2 tbsp Organic Soy Milk

1/4 tsp Nutmeg

1/4 tsp Black Pepper

1/4 tsp MSG

1/4 tsp Garlic powder

1/2 tsp Herbs de Provence 

1/2 tsp Himalayan Pink Salt

UTENSILS

Large Mixing Bowl

Large Mixing Fork

1/2 Cup

Cup

1/4 Teaspoon

1/2 Teaspoon

Tablespoon

Oven or Airfryer Oven

PREPARATION (Mini Quiche-lets)

  1. Have Gluten-Free Hand-Press Quiche Crust done & pressed into 3 muffin tins before you begin

  2. Have Tofu Scrambled “Egg” Mix & Plant-Mozzarella ready before you begin 

  3. Add all ingredients to Large Mixing Bowl
  4. Mix Well
  5. Fill Muffin Tins just below the tops with Quiche Filling to top of Hand-Pressed Quiche Crust
  6. Bake for 60 minutes at 360 Eat & Enjoy because every bite nourishes your body; I like to drizzle mine with Crystal Hot Sauce

Download the PDF for this delicious Mini Quiche recipe by clicking the photo of these drool worthy Quiche-lets

Gluten-Free Hand-Press Crust

Here is the easiest flaky savory gluten-free healing plant-based pie crust made with our Plant-Mozzarella and Extra Virgin Olive Oil. Use it for mini or a whole pie and enjoy

Plant-Mozzarella

We make this Plant-Mozzarella in the blender with silken tofu. It grates, it shreds, it melts and it has all the building blocks your body needs to make more adult stem cells

Tofu Scrambled "Eggs"

These Tofu Scrambled "Eggs"are made with silken tofu, they taste like chicken eggs and the "Egg" Mix will keep in the fridge for up to 2 weeks. So easy, so tasty and with a satisfying ahhhh...

Pura VIda Foodology
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