I want quiche, but I don't want a whole quiche. I want quiche, but I don't really want to deal with making a crust (you can't buy frozen vegan pie crust around here, as far as I can tell).
I've been really satisfied with having healthy, yummy things in my freezer to grab on the way to work that thaw while I'm teaching. I've done this with some awesome, healthy muffins, and now I want to do it with quiche. Here's what I"m thinking:
Quiche base from vegan brunch with various veggies/vegan sausages + muffin tins + baking + freezer = healthy stuff I can have for lunch or breakfast.
I was a fan of the Fat Free Vegan mini crustless quiches a while back, but I hate having to go out specifically for silken tofu because they don't have the shelf-stable ones and the fresh silken stuff they do have tastes funky to me.
But I saw this on The Kitchn blog recently and my craving for quiche was revived: http://www.thekitchn.com/makeahead-recipe-crustless-min-125509
I do have some vegan puff pastry in the freezer that I could use as crust, but not sure that would hold up in the freezer. In my pregan days I enjoyed the quiches from Panera and those had a freeform croissant or puff pastry crust. They were yummy.
What would you do? Anyone ever done this with the Vegan Brunch quiche?