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Vegan Mini Quiches

Vegan Mini Quiches: Savory Bites for Every Meal

Discover the delightful Vegan Mini Quiches packed with flavor and perfect for any meal or snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 quiches
Course: Breakfast
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 block Extra Firm Tofu Can be replaced with silken tofu for a smoother texture.
  • 1/4 cup Nutritional Yeast Adds cheesy flavor.
  • 2 tablespoons Cornstarch or Tapioca Flour Acts as a binding agent.
  • 1 tablespoon White Miso Paste Optional, enhances umami flavor.
  • 1/2 teaspoon Sea Salt Use less if other ingredients are already salted.
  • 1/4 teaspoon Ground Black Pepper Adds warmth and flavor.
  • 1 teaspoon Dried Oregano Fresh oregano can be used as a substitute.
  • 1/4 teaspoon Kala Namak (Black Salt) Imparts a unique flavor reminiscent of egg.
  • 1/2 teaspoon Turmeric Powder Optional for color.
  • 1/2 teaspoon Smoked Paprika Can be swapped with regular paprika.
For the Vegetables
  • 1 tablespoon Olive Oil Used for sautéing vegetables.
  • 1 medium Onion (diced or chopped) Base flavor for the filling.
  • 2 cloves Garlic Cloves (minced) Or use garlic powder (1/4 tsp for each clove).
  • 3 cups Baby Spinach Can replace with kale or Swiss chard.
  • 1/2 cup Sun-Dried Tomatoes (roughly chopped) Can use roasted red peppers as a substitute.
  • 1/2 cup Shelled Pistachios (roughly chopped) Can swap with other nuts.
For the Crust
  • 1 sheet Dairy-Free Puff Pastry Homemade gluten-free crust is an alternative.
  • 1/4 cup Unsweetened Plant Milk or Water Any plant milk is suitable.

Equipment

  • Oven
  • Food Processor
  • Nonstick Pan
  • Muffin Pan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 200°C (400°F).
  2. In a food processor, blend extra firm tofu, nutritional yeast, cornstarch, white miso paste, garlic powder, ground black pepper, dried oregano, kala namak, turmeric powder, smoked paprika, and unsweetened plant milk until smooth.
  3. In a nonstick pan, heat olive oil and sauté onion and garlic for about 3 minutes until translucent. Add spinach and cook until wilted, about 2-3 minutes.
  4. Combine the tofu mixture with the sautéed vegetables, sun-dried tomatoes, and chopped pistachios in a mixing bowl. Stir until well mixed.
  5. Roll out puff pastry and cut into 12 circles for your muffin pan. Grease the muffin tin if using metal.
  6. Spoon the filling into each pastry cup, filling about three-quarters full.
  7. Bake for 20-25 minutes until golden-brown and firm.
  8. Allow to cool in the pan for a few minutes before serving.

Nutrition

Serving: 1quicheCalories: 150kcalCarbohydrates: 13gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 300mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 1200IUVitamin C: 15mgCalcium: 60mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage. Reheat beautifully in the oven or microwave.

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