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Vegan Mini Quiches

Irresistibly Creamy Vegan Mini Quiches You’ll Love

These Vegan Mini Quiches are a deliciously satisfying option, perfect for meal prep or as an appetizer, ready in just under 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 quiches
Course: Appetizers
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Quiche Filling
  • 1 block Extra Firm Tofu Substitute with silken tofu for a creamier consistency
  • 1/4 cup Nutritional Yeast Can be omitted for a lighter taste
  • 3 tablespoons Cornstarch Can be replaced with tapioca flour
  • 1 tablespoon White Miso Paste Optional for enhancing umami flavor
  • 1/2 teaspoon Sea Salt Adjust based on other salty ingredients
  • 1/4 teaspoon Ground Black Pepper May replace with white pepper
  • 1 teaspoon Dried Oregano Substitute with Italian seasoning or dried basil
  • 1/4 teaspoon Kala Namak (Black Salt) Imparts an eggy flavor
  • 1/4 teaspoon Turmeric Powder Offers a subtle color
  • 1/2 teaspoon Smoked Paprika Adds depth and smokiness
  • 1/2 cup Unsweetened Plant Milk or Water Substitute with almond, soy, or oat milk
For the Sautéed Vegetables
  • 1 tablespoon Olive Oil Can be replaced with canola or avocado oil
  • 1 medium Onion Diced or chopped
  • 2 cloves Garlic Minced
  • 2 cups Baby Spinach Can substitute with kale or Swiss chard
  • 1/2 cup Sun-Dried Tomatoes Roughly chopped
  • 1/4 cup Shelled Pistachios Adds crunch and flavor
For the Crust
  • 1 sheet Dairy-Free Puff Pastry Cauliflower crust can be used for gluten-free option

Equipment

  • Muffin Pan
  • Blender or food processor
  • Skillet

Method
 

Step-by-Step Instructions for Vegan Mini Quiches
  1. Preheat your oven to 200°C (400°F) and prepare your muffin pan.
  2. Drain the extra firm tofu and blend with nutritional yeast, cornstarch, and optional miso until smooth.
  3. Sauté diced onion and minced garlic in olive oil for 3-4 minutes. Add spinach and cook until wilted.
  4. Mix the tofu mixture with sautéed vegetables, sun-dried tomatoes, and pistachios until combined.
  5. Roll out puff pastry and cut into circles to line the muffin pan.
  6. Fill the pastry-lined cups with the tofu mixture, about three-quarters full.
  7. Bake in the oven for 20-25 minutes until golden brown and flaky.
  8. Allow to cool slightly before transferring to a wire rack and serving warm.

Nutrition

Serving: 1quicheCalories: 150kcalCarbohydrates: 15gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 200mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 20IUVitamin C: 10mgCalcium: 4mgIron: 10mg

Notes

Store in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months.

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