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Kale Contest Entry: Lisa Pitman’s Crustless Kale & Mushroom Quiche

Oh yes, the competition for The Big Kale Contest is heating up, folks. This is a tasty looking entry is from our Grand Prize winner from YumUniverse’s First Birthday Recipe Contest. Lisa (a.k.a. theVeganLisa) is the blogger behind VeganCulinaryCrusade.com and she is a big believer in the power of plants. She’s always recruiting more members for Team Kale with tasty recipes like this one. Her entry for Mini Crustless Kale & Mushroom Quiches are perfect bite-sized goodies for summer brunches and Sundays at home.

Finalists for The Big Kale Contest will be announced April 26th (we extended the date for more voting time). Do you think Lisa can dominate in the Kale category like she did in the dessert category? Tell us with a comment below and be sure to “like” her recipe post on the YumUniverse Facebook Page if so!

Makes: 6 mini quiches

Tools:
Muffin tin or
Silicone muffin liners
Sauté pan
Food processor

Ingredients:
1 tsp extra virgin olive oil
2 tsp Braggs Liquid Aminos or tamari
1 1/2 cup portobello mushrooms, chopped
2 cups curly kale, de-stemed and roughly chopped
1 clove garlic, minced
1/4 cup raw cashews
1/4 cup water
1/2 cup cooked chickpeas
1 tbsp chives, chopped
1 tsp fresh thyme
2 tbsp nutritional yeast
1 tbsp arrowroot powder
1 tsp raw tahini
1 tsp fresh lemon juice

 

Let‘s get started.
Preheat oven to 350°F. Prepare a muffin tin by lightly greasing or using silicon muffin liners.

In a sauté pan over medium heat, add oil, Braggs and mushrooms. Cook until mushrooms start to release their liquid and to turn brown, approximately five minutes. Add the garlic and cook for another minute. Add the kale, turn off the heat, and stir until wilted and bright green. Set aside.

In a food processor, combine the remaining ingredients and blend until smooth. Add the kale and mushroom mixture and pulse until just combined.

Divide the batter between 6 prepared muffin tins.

Bake in the oven for 25-30 minutes, until golden brown and a knife inserted comes out clean.

Serve warm perhaps with a drizzle of lemon tahini dressing.

Enjoy!

*Inspired by the crustless vegan quiche created by Susan Voisin

 

 

Check out Lisa’s winning recipe for Party Perfect Petit Fours

Visit Lisa at Vegan Culinary Crusade

 

Read the comments or add yours.

Comment Rules

  1. Lisa’s kale and mushroom quiches look fabulous. Can’t wait to try them out on my vegetarian daughter, maybe as a birthday surprise for her!

  2. Helen

    looks fabulous, can’t wait to make it

  3. Linda Ruth Ciglen

    This looks awesome, can’t wait to try it! I love that it uses food I already have in my pantry and fridge! Just need to pick up the fresh portobello mushrooms. Thanks, Lisa and YUM!

  4. Lisa

    This recipe is delicious. I made them for a pot luck so I used a mini muffin pan. They were perfect.

  5. Christmas Day brunch menu item. Sharing with my parents and family. Thank you.

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