Since Christmas is just around the corner, I'm already planning my menu. My family, who are my best critics, requested vegan quiches as an appetizer. These vegan mini quiches melt in your mouth, so make sure you make a lot.
My vegan quiche recipe also makes a great breakfast as well. Although I made mini vegan quiches this time, this recipe can also be made in a pie pan for a large quiche for lunch or dinner or in large muffin pans for a more extensive breakfast.
I used a non-stick mini muffin pan for my vegan quiche recipe, but a silicone mini muffin pan works.
WHAT INGREDIENTS ARE NEEDED FOR VEGAN QUICHES?
Because I plan to use these mini vegan quiches for Christmas, I included green and red-colored vegetables. I wanted a savory and festive quiche, but add any of your favorite veggies.
- White Onion
- Sun-Dried Tomatoes (without oil)
- Organic Spinach
- Silken Extra-Firm Tofu
- Nutritional Yeast
- Herb De Provence
- Soy Sauce or Tamari
- Arrowroot powder (or corn starch)
- Oat Milk
- Fresh Ground Pepper
Something special happens when a shallot and onion are sauteed together in a pan. For that reason, these two ingredients are essential.
HOW TO MAKE VEGAN QUICHES; IT'S EASY!
I used my food processor for the quiche base to make these bite-sized vegan quiches. First, I use extra-firm silken tofu. However, firm tofu works if you can't find extra-firm silken tofu.
MAKING THE TOFU BATTER FOR QUICHES
Like my Mediterranean Vegan Quiche, the batter for mini vegan quiches is made by combining tofu, nutritional yeast, soy sauce (or Tamari), Arrowroot Powder, and oat milk.
When blended, the tofu batter is the consistency of pancake batter.
In the meantime, saute the vegetables in vegetable broth to avoid sticking, and add the spinach last to wilt. Next, transfer the sauteed vegetables into the tofu batter.
Instead of stirring the vegetables into the batter, I fold the sauteed vegetables. Choose a silicone mini muffin pan, a non-stick mini-muffin pan, or use mini paper muffin cups.
Another alternative is to use an oil-free crust if you prefer a crusted quiche. Although my vegan quiches are crustless, a crust is provided below.
- 1 ¼ cup Fine Almond Flour (I used Bob Mills)
- ⅓ cup Tapioca Starch (I used Bob Mills)
- 2 Tablespoons Ground Flaxmeal + 5 Tablespoons Water
- 3/4 teaspoon salt
CRUSTLESS MINI VEGAN QUICHES
For the mini crustless vegan quiches, fill the mini-muffin cups full. Then, bake for 10 minutes in a 375-degree oven.
FREEZING VEGAN QUICHES...FOR A QUICK BREAKFAST OR FABULOUS APPETIZER
Once the quiches are cooked, they can be served immediately for breakfast or as a bite-sized appetizer. But make sure they cool completely before freezing the quiches.
Then, place the mini vegan quiches in a single layer in a freezer bag or container and lay in the freezer flat until frozen. As a result, one quiche can be reheated at a time, or all the mini quiches can be reheated for an appetizer.
For reheating one or a few quiches at a time, pop them in the microwave for 60-90 seconds. Or, bake them straight from the freezer, in a 400-degree oven, for 5 to 10 minutes.
However, these quiches freeze well for about a month.
IF YOU ARE LOOKING FOR EASY BITE-SIZED APPETIZERS, TRY THESE RECIPES
- Vegan Tangy Crockpot Meatless Meatballs
- Mexican Meatballs
- Greek Mini Bites The Perfect Party Appetizer
- Oil-Free Curried Cashews
- Vegan Stuffed Mushrooms
- Oil-Free Rosemary and Thyme Mushroom Bruschetta
- Vegan Bruschetta
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂