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Vegan Mini Quiches

Savory Vegan Mini Quiches That Will Wow Your Taste Buds

These Vegan Mini Quiches are a delightful twist on a classic dish, perfect for any occasion and packed with protein and vibrant veggies.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 quiches
Course: Breakfast
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 1 block Extra Firm Tofu Crumble into a food processor.
  • 1/4 cup Nutritional Yeast Adds a cheesy flavor.
  • 2 tablespoons Cornstarch Binds the filling.
  • 1 tablespoon White Miso Paste Enhances umami flavor (optional).
  • 1 teaspoon Sea Salt Adjust according to taste.
  • 1/2 teaspoon Ground Black Pepper To taste.
  • 1 teaspoon Dried Oregano Swap with Italian seasoning if preferred.
  • 1/2 teaspoon Kala Namak (Black Salt) Gives an egg-like taste.
  • 1/2 teaspoon Turmeric Powder For color.
  • 1/2 teaspoon Smoked Paprika Deepens flavor.
  • 1 tablespoon Olive Oil For sautéing.
Vegetables
  • 1 medium Onion Any type.
  • 2 cloves Garlic Minced.
  • 2 cups Baby Spinach Fresh.
  • 1/2 cup Sun-Dried Tomatoes Chopped.
  • 1/4 cup Shelled Pistachios Chopped.
Crust
  • 1 sheet Dairy-Free Puff Pastry Use gluten-free if needed.

Equipment

  • Muffin tin
  • food processor
  • skillet

Method
 

Instructions
  1. Preheat the oven to 200°C (400°F). Gather all ingredients and equipment.
  2. Drain and crumble tofu, then blend with nutritional yeast, cornstarch, white miso, salt, pepper, oregano, kala namak, turmeric, smoked paprika, and plant milk until smooth.
  3. Heat olive oil in a skillet, add minced garlic and onion, sauté for 3-4 minutes until translucent, then add spinach and cook until wilted.
  4. Combine the sautéed vegetables with the tofu mixture, fold in sun-dried tomatoes and pistachios, mixing gently.
  5. Roll out the puff pastry, cut into 12 discs, and press into muffin tin to form cups.
  6. Fill each pastry cup with the tofu and vegetable mixture until just below the rim.
  7. Bake for 20-25 minutes until golden brown. Monitor closely for the perfect crust.
  8. Remove from oven, let cool for 5 minutes, then serve warm or chilled.

Nutrition

Serving: 1quicheCalories: 150kcalCarbohydrates: 10gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 250mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 1000IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

These mini quiches are customizable with various vegetables. Store leftovers in an airtight container for up to 3 days or freeze them for longer storage.

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