Egg-free mini quiches

Mini quiches are a yummy sandwich alternative in school lunch boxes and offer variety to the everyday. They’re not off limits to children with egg allergies with the use of tofu as an egg-replacer.

Nutrition Note: Tofu is high in protein, low in salt and a source of calcium and iron. It is a wonderful flavour carrier and provides an alternative to eggs in these yummy allergy-friendly quiches.

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Ingredients

• 200g firm tofu
• 2 sheets frozen puff pastry, thawed
• 1 cup grated cheese
• 120g shaved ham, chopped
• 2/3 cup full cream milk (or milk alternative)
• 1/2 onion, grated
• 2 tbsp parsley, chopped (optional)

Method

Step 1

Preheat oven to 180 degrees Celsius. -

Step 2

Rinse the tofu under running water, pat dry and then wrap in a clean tea towel or paper towels. Place a heavy plate or a chopping board with a heavy book on top to press and remove excess fluid. -

Step 3

Using an 8cm round cutter, cut 9 circles from each sheet of pastry. Line the holes of 1/3-cup capacity muffin tray with the pastry rounds. -

Step 4

Distribute the cheese and ham evenly between each pastry case. -

Step 5

Add the tofu and milk to a processor or blender and process until smooth. Stir through grated onion and parsley if using. -

Step 6

Spoon or pour about 1 tbsp of the milk and tofu mixture over each pastry case. -

Step 7

Bake for 20-25 minutes or until golden and puffed. -