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Vegan Mini Quiches

Savory Vegan Mini Quiches for Quick Meal Prep Delight

These Vegan Mini Quiches are delicious, nutritious, and easy to make—a perfect bite for any occasion!
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 quiches
Course: Breakfast
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Quiche Filling
  • 1 block Extra Firm Tofu Silken tofu works well for a creamier texture.
  • 2 tablespoons Nutritional Yeast Optional for a cheesy flavor.
  • 3 tablespoons Cornstarch Can substitute with tapioca flour or arrowroot starch.
  • 1 tablespoon White Miso Paste Optional, enhances umami flavor.
  • 1 teaspoon Sea Salt Adjust to taste.
  • 1 teaspoon Ground Black Pepper Can substitute with white pepper.
  • 1 teaspoon Dried Oregano Fresh oregano can be used.
  • 1 teaspoon Kala Namak (Black Salt) Gives an eggy flavor.
  • 1/2 teaspoon Turmeric Powder Optional for color.
  • 1 teaspoon Smoked Paprika Use regular paprika if preferred.
For the Vegetables
  • 1 tablespoon Olive Oil Can substitute with avocado oil.
  • 1 medium Onion Finely chopped.
  • 2 cloves Garlic Minced.
  • 2 cups Baby Spinach Kale or Swiss chard are alternatives.
  • 1/2 cup Sun-Dried Tomatoes Chopped.
  • 1/3 cup Shelled Pistachios Can use walnuts or pecans.
For the Crust
  • 1 sheet Dairy-Free Puff Pastry Gluten-free pastry can be used.

Equipment

  • muffin pan
  • Food Processor

Method
 

Step-by-Step Instructions for Vegan Mini Quiches
  1. Preheat your oven to 200°C (400°F). Gather your ingredients and equipment.
  2. In a food processor, combine extra firm tofu, nutritional yeast, cornstarch, white miso paste, and unsweetened plant milk. Blend until smooth and creamy.
  3. Heat a tablespoon of olive oil in a large pan over medium heat. Add chopped onion and minced garlic; sauté for 3 minutes until translucent. Add baby spinach and cook for 2-3 minutes until wilted.
  4. Mix sautéed vegetables into the blended tofu mixture along with chopped sun-dried tomatoes and shelled pistachios. Stir well.
  5. Roll out the dairy-free puff pastry and cut into 12 equal discs. Press each disc into a greased muffin pan.
  6. Spoon the quiche filling into each pastry case, then bake for 20-25 minutes until the crust is golden brown and the filling is set.
  7. Let the Vegan Mini Quiches cool for a few minutes before serving. Enjoy warm or store for later.

Nutrition

Serving: 1quicheCalories: 150kcalCarbohydrates: 10gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 250mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 1500IUVitamin C: 10mgCalcium: 80mgIron: 2mg

Notes

These Vegan Mini Quiches are quick to prepare and can be customized based on available ingredients. Perfect for meal prep and snacking!

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