These single portions Vegan Mini Vegetable Quiches are really quick and easy to make, can be served as a starter or as a main course together with a simple salad or roast potatoes.
They are excellent if you already have some roasted or sauteed vegetables in the fridge from the day before. I made mine with a Vegan melty cheese, but if you are not vegan and want to use scamorza or plain mozzarella cheese feel free to do so.


For the Pastry (see recipe for Vegan Quiche Pastry)

For the Filling:
2 small courgettes
1 leek
1 already roasted and peeled medium Red Pepper
1 already roasted and peeled medium Yellow Pepper
250 gr Vegan Melty Cheese (or plain Mozzarella)
1 teaspoon dry Oregano
1/2 teaspoon garlic powder
1 tablespoon finely chopped Capers
2 tablespoons EVO Oil


Knead the dough following the instructions and roll out 12 thin round bases, 6 of them smaller as they will go on top of the Mini Quiches.

[cml_media_alt id='1284']Vegan Mini Vegetable Quiche[/cml_media_alt]

Slice the leek and stir fry it gently in a non stick pan with 1 tablespoon of Olive oil.
After 5 minutes add the diced courgettes and cook on a gentle flame for at least 20/30 minutes.
Leave them to cool down.
Chop up the melty cheese in small cubes together with the peeled Peppers, season with Origano, Capers, Garlic, Salt and mix thoroughly.
Now proceed to spoon the filling in each quiche.

[cml_media_alt id='1281']Vegan Mini Vegetable Quiche - 4[/cml_media_alt]

Cover with the remaining round pastry sheets and seal with your fingers dipped in warm water or a little olive oil.
Spray them with a little olive oil and pierce the top with a fork.

[cml_media_alt id='1283']Vegan Mini Vegetable Quiche - 2[/cml_media_alt]

Bake your Mini Quiches for 20 minutes in a ventilated oven at 210° C.

This post is also available in: Italian