Go Back
–+ servings
Vegan Mini Quiches

Vegan Mini Quiches: Easy, Tasty Snacks in Under 35 Minutes

Delicious Vegan Mini Quiches made with tofu, spinach, and pistachios—perfect for quick snacks and healthy breakfasts.
Print Recipe Pin Recipe
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 Quiche Filling
  • 9 oz extra firm tofu This creamy base does not need pressing.
  • 1/4 cup nutritional yeast Adds a cheesy flavor.
  • 2 tbsp cornstarch or tapioca flour Acts as a binding agent.
  • 2 tsp white miso paste Optional, provides additional depth of flavor.
  • 1/2 tsp sea salt Boosts flavor; adjust as needed.
  • 1/4 tsp ground black pepper Adds mild heat.
  • 1/2 tsp dried oregano Enhances the savory profile.
  • 1/2 tsp kala namak Offers an egg-like flavor.
  • 1/4 tsp turmeric powder Gives color and subtle earthy flavor.
  • 1/4 tsp smoked paprika Adds smoky depth.
  • 2-3 tbsp unsweetened plant milk or water Adjusts texture as needed.
For the Vegetables
  • 1 tbsp olive oil Essential for sautéing.
  • 1 onion Diced or chopped.
  • 2 cloves garlic Minced.
  • 5.3 oz baby spinach Can substitute with other leafy greens.
  • 10 sun-dried tomatoes Roughly chopped.
  • 1/4 cup shelled pistachios Roughly chopped; walnuts can be substituted.
For the Crust
  • 1 roll dairy-free puff pastry Forms a flaky crust; gluten-free options available.

Equipment

  • food processor
  • nonstick pan
  • muffin pan
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°C (400°F). Gather all ingredients and tools.
  2. Break down the tofu in a food processor. Add nutritional yeast, cornstarch, white miso, sea salt, black pepper, oregano, kala namak, turmeric, smoked paprika, and plant milk. Blend until smooth.
  3. Heat olive oil in a pan over medium heat. Sauté the onion and garlic for about 3 minutes.
  4. Add baby spinach and sauté for 2-3 minutes until wilted.
  5. Combine the tofu mixture with the sautéed vegetables, mixing in sun-dried tomatoes and pistachios.
  6. Roll out the puff pastry and cut into 12 discs. Place them in a greased muffin pan.
  7. Fill each pastry cup with the tofu and vegetable mixture.
  8. Bake for 20-25 minutes until golden and firm.
  9. Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1quicheCalories: 150kcalCarbohydrates: 10gProtein: 6gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 300mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 1000IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

These quiches are perfect warm or cold and can be stored in an airtight container for up to 3 days. Freeze for longer storage.

Tried this recipe?

Let us know how it was!