COMBINE. In a large mixing bowl combine all dry ingredients:  chickpea flour, nutritional yeast, garlic powder, paprika, smoked salt, and thyme. Mix dry ingredients well, then add in wet ingredients: olive oil, vinegar, water, spinach, and half of your vegan cheese. Whisk until well-combined. Set aside.

STOVETOP. On the stovetop, heat 1 tablespoon neutral oil on medium/high heat then add minced shallots. Sauté until they are lightly browned. Remove from pan and mix shallots into to quiche batter. In the same pan, on low heat, add your tomato slices and lightly cook, flipping once until they become slightly soft (10 minutes at the most).

AQUAFABA. While tomatoes are cooking drain the liquid from a can of garbanzo beans into a bowl and add 1 teaspoon of cream of tarter. With a hand mixer, blend for 2-3 minutes until you it creates a fluffy substance. Add three tablespoons of the aquafaba to your quiche batter and combine well. Set aside.

PREPARE. Take 4 sheets of thawed filo dough gently stacked on top of each other and brush lightly with melted vegan butter. You don't need much because it will soak through. With a pizza cutter score the sheets into evenly cut squares.

PREHEAT. Preheat oven to 400 degrees.

FILL. In a lightly greased muffin pan, add filo dough squares to create your quiche crust with the edges fanning out at the top. Use a couple of squares in each muffin cup. Once you have put filo dough in all 12 cups, fill each cup half way with the quiche batter. Add a layer of cheese with remaining vegan cheese, then fill each cup to just the top of pan with remaining batter. Nothing like a cheesy surprise in the middle of your quiche.

FINISH. Add a sliced, cooked tomato to the top of quiche and lightly press down so the batter slightly come through holes in tomato. 

OVEN. Cook for 30 minutes, turning the pan at 15 minutes. 

COOL. Let cool for 15-20 minutes.

Serve and ENJOY!