Vegan Mini Quiche
These easy-to-make mini quiches are filled with a simple vegan egg mixture and customizable with different fillings. The perfect bite-sized appetizer for any occasion, whether you're hosting a holiday gathering or planning a fancy brunch, they’re fun to make and always a crowd-pleaser!
My Notes:
Servings: mini quiche cups
Ingredients
- 1 block (12 oz / 350 g) extra-firm tofu drained
- 1/2 cup(s) plant-based milk (such as oat or soy)
- 3 tablespoon(s) nutritional yeast
- 1 tablespoon(s) cornstarch
- 1 teaspoon(s) onion powder
- 3/4 teaspoon(s) garlic powder
- 3/4 teaspoon(s) turmeric (for color)
- 3/4 teaspoon(s) black salt (also called kala namak, added for an eggy flavor)
- 1/2 teaspoon(s) regular salt
- 1/4 teaspoon(s) black pepper
- 1 1/2 - 2 cup(s) add-ins of choice (see notes for suggestions)
- 24 unbaked mini tart shells (check ingredients to ensure they're vegan) (gluten-free if preferred)
Instructions
- Preheat your oven: Preheat to 375°F (190°C). Arrange the tart shells on two large baking sheets.
- Blend the filling: Break the tofu into chunks and place in a food processor with plant-based milk, nutritional yeast, cornstarch, onion powder, garlic powder, turmeric, black salt, regular salt, and pepper. Blend until smooth and creamy. No food processor? Mash the ingredients in a bowl with a potato masher, then mix and whisk very thoroughly until the mixture is as smooth and creamy as possible.
- Add the mix-ins: Stir in 1 ½ – 2 cups of your chosen add-ins. If making two flavors, divide the filling evenly into two bowls and add ¾ – 1 cup of different combinations to each bowl. For example, in one bowl, you could mix spinach and vegan bacon bits. In the second bowl, try combining red peppers, vegan sausage, and green onions.
- Assemble: Spoon the filling into the tart shells, smoothing the tops. Optionally, sprinkle with shredded vegan cheese.
- Bake: Bake for 25–30 minutes or until the crusts and quiche tops are lightly golden. Let cool slightly before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, bake at 350°F (175°C) for 8–10 minutes or microwave for 30–60 seconds.
Notes
Add-ins
Feel free to get creative with your add-ins! You'll need 1 ½–2 cups total. Add your favorite cooked vegetables, vegan meats, or a combination. Here are some classic combos to try:- Spinach & Mushroom
- Broccoli & Cheese
- Vegan Sausage & Peppers
- Mediterranean: A mix of olives, black olives, sun-dried tomatoes, and spinach
- Quiche Lorraine: Vegan bacon bits and vegan Gruyère (or a similar tangy vegan cheese like vegan parmesan or mozzarella)
Add-In Suggestions:
- Spinach (sautéed, excess water squeezed out)
- Mushrooms (diced and sautéed)
- Vegan cheese shreds or crumbled vegan feta
- Zucchini (sautéed and water squeezed out)
- Bell peppers (diced and sautéed)
- Vegan sausage (cooked and chopped)
- Broccoli (steamed and chopped)
- Marinated artichokes (drained and chopped)
- Vegan bacon bits
- Olives (drained, pitted, and sliced)
- Sun-dried tomatoes (drained and chopped)
- Fresh herbs (e.g., green onions, basil, parsley)
Nutrition
Serving: 1 mini quiche | Calories: 103kcal | Carbohydrates: 9g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 170mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 597IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 2mg
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