Vegan Quiches

This vegan quiche recipe is a bite-sized appetizer or a quick and easy breakfast. These little bite-sized treats are perfect for any occasion full of vegetables and savory flavors. Easy to freeze and even easier to reheat, these vegan quiches melt in your mouth!

Since Christmas is just around the corner, I'm already planning my menu. My family, my best critics, requested vegan quiches as an appetizer. These vegan mini quiches melt in your mouth, so I always double the batch.  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 regular-sized 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 also works.

Quiche Ingredients

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. 

• Shallot: Shallots have a delicate and sweet flavor with a hint of sharpness, while onions bring a more intense heat.
• Garlic: I prefer fresh garlic for the best overall flavor.
• White Onion: White onion has a strong taste, but when combined with shallots and white onions, it caramelizes and becomes sweeter.
• Mushrooms: I like using baby portobello mushrooms.
• Sun-Dried Tomatoes: I but the Sun-Dried Tomatoes in a package not the ones in oil.
• Organic Spinach: Spinach is on the dirty dozen list, so I always buy organic spinach,
• Extra-Firm Tofu: Extra-firm tofu is best for making vegan quiches. It is firmer and has a better texture.
• Nutritional Yeast: Nutritional Yeast is nutritious and gives the quiche a cheesy flavor without adding any vegan cheese.
• Herb De Provence: Herbes de Provence is an aromatic mixture of dried Provençal herbs and spices, which traditionally includes thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf. Herbes de Provence is most commonly used in French cuisine, though the flavors also pair well with Mediterranean cuisine.
• Soy Sauce: Soy sauce provides an umami flavor to the quiches.
• Arrowroot Powder: Arrowroot powder is a thickening agent used to help firm up the quiche.
• Unsweetened, Unflavored Plant Milk: I used oat milk because it is naturally creamy.
• Fresh Ground Pepper: Fresh ground pepper has a more profound taste than regular pepper.

Quiche Ingredient Substitutions

• Choose red onions to replace the shallots in a recipe.
• Substitute ¼ teaspoon garlic powder for 1 fresh garlic clove. Substitute ½ teaspoon garlic flakes for 1 fresh garlic clove.
• Try yellow onion instead of white onion.
• Any mushrooms can replace the portobello mushrooms in the recipe. If you don't like mushrooms, try eggplant or zucchini as a substitution.
• Don't have sun-dried tomatoes? Use fresh tomato slices or chopped tomatoes. I suggest using grape tomatoes and cut them in halves.
• Collard greens, kale, or any arugula are substitutes for spinach in recipes.
• Firm tofu is a substitute for extra firm tofu or sprouted tofu instead. If you don't want to use tofu, try JUST Egg, made from mung beans.
• Select your own seasoning blend.
• Tamari or liquid aminos are a gluten-free option for a soy sauce replacement.
• Cornstarch works as a substitute for arrowroot powder.
• Any unsweetened, unflavored plant milk works well.

How to Make Vegan Quiches

I used my food processor for the quiche base to make these bite-sized vegan quiches. First, I use extra-firm tofu. However, firm tofu works if you can't find extra-firm tofu. 

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.

As a result, the batter should be thick, and the vegetables distributed throughout the tofu mixture.

Choose a silicone mini muffin pan, a non-stick mini-muffin pan, or mini paper muffin cups. 

Another alternative is an oil-free crust if you prefer a crusted quiche. Although my vegan quiches are crustless, a crust recipe is provided below. 

Recipe Variations

For this vegan quiche recipe, choose the size of the quiches as well as if you prefer a crust or a crustless quiche.

Oil-Free Crust Ingredients

• Fine Almond Flour
• Tapioca Starch
• Ground Flax Meal + 5 Tablespoons Water
• Salt

Prepare the crust and if making mini quiches, put about a tablespoon of crust into the mini muffin wells and use a shot glass to push and flatten the crust into each well.

Then, fill the muffin wells ¾ full with the tofu quiche mixture.

Next, bake for 10 minutes in a 375-degree oven.

Crustless Quiche

For the mini crustless vegan quiches, fill the mini-muffin cups full. Then, bake for 10 minutes in a 375-degree oven. 

Storing and Freezing

Once the quiches are cooked, they can be served immediately for breakfast or as a bite-sized appetizer.

However, make sure the quiches cool completely before freezing.

Then, place the mini vegan quiches in a single layer in a freezer bag or container and lay them 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.

Recipe FAQS

Tips

• Keep the mini quiches covered in the fridge and enjoy them within 3 to 4 days.
• The quiches are delicious and served warm or cold, so you can serve them straight from the fridge.
• Cornstarch works just as well as arrowroot powder as a thickener.
• To reheat, place in a 350° F (180 C ) oven for 8 to 10 minutes. Alternately, quiches can be reheated in the microwave (times vary), but they lose some of their lightness when reheated this way. Serve right away.
• Customize the quiches by adding your favorite vegetables like chopped broccoli, asparagus, or any other vegetable you enjoy.
• Eat while still warm or cool, then freeze in an airtight container for up to 1 month.
• I always double the recipe because they heat up quickly for breakfast in a flash.

If you are looking for a great holiday appetizer or bite-sized breakfast on the run, these vegan quiches are a great option!

Great Vegan Appetizer Recipes

If you love this vegan quiche recipe, give us a 5-star review and comment below. We would love to hear from you!

📖 Recipe

Vegan Quiches

Kathy Carmichael

Vegan Quiches are bite-sized appetizers or a quick and easy breakfast. These little bite-sized treats are perfect for any occasion full of vegetables and savory flavors. Easy to freeze and even easier to reheat, these little treasures will melt in your mouth.

4.67 from 18 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Small Bites

Cuisine French

Servings 12 servings

Calories 129 kcal

Ingredients

  

1x2x3x

Tofu Quiche Batter

• ▢ 12.3 ounces extra-firm silken tofu patted dry; do not press and drain
• ▢ 2 Tablespoons Nutritional Yeast
• ▢ 1 Tablespoon Arrowroot Powder or cornstarch
• ▢ 2 Tablespoons unsweetened, unflavored oat Milk or plant milk of choice
• ▢ 1 teaspoon soy sauce or Tamari for a gluten-free version
• ▢ 2 teaspoons Black Pepper
• ▢ 1 teaspoon Herbs De Provence

Sauteed Vegetables

• ▢ 2 cloves garlic minced
• ▢ 1 shallot diced
• ▢ ½ white sweet onion diced
• ▢ 1 red pepper diced
• ▢ ¼ cup sun-dried tomatoes dry in a package not packed in oil
• ▢ 8 ounces diced mushrooms
• ▢ 2 cups chopped spinach
• ▢ Vegetable broth to prevent vegetables from sticking

OPTIONAL CRUST (not shown)

• ▢ 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
• ▢ ¾ teaspoon salt

Instructions

 

Tofu Batter

• Preheat oven to 375 degrees.
• Cut tofu into 6 pieces and place in the food processor with the large blade.
• Add nutritional yeast, arrowroot powder, soy sauce (or tamari), and oat milk.
• Turn the food processor on high until the batter is smooth; scrape down slides to include all ingredients, and blend again.
• Transfer the batter to a bowl.
• Set aside.

Sauteed Vegetables

• Saute minced garlic, shallot, and onions until the onions are translucent.
• Add diced red bell pepper and mushrooms.
• Add a small amount of vegetable broth to avoid sticking.
• Now, add diced sun-dried tomatoes and cook together until mushrooms are browned.
• Add the chopped spinach last and stir into the ingredients; once it wilts, remove from heat.
• Season with seasoning and black pepper.
• Next, fold the vegetables into the batter.
• Fill the mini muffin pan cups to the top.
• Cook for 10 minutes.
• Remove from the oven and allow to set up for about 5 minutes.
• Using a small rubber spatula, run the spatula around each muffin cup.
• Using a small spoon, remove each mini quiche.
• Serve warm or refrigerate and reheat in a 325-degree oven for 5 minutes before serving.
• It makes 25 mini vegan quiches.

Optional Crust

• First, combine flax meal and water in a small bowl and stir.
  Leave it for 5-10 minutes until it is thick.
• In the meantime, whisk the dry ingredients together: Almond Flour, Tapioca Flour, and Salt together in a medium to a large bowl.
  Add in the thickened Flax, and mix until dough ball forms. You will need to use your hands.
• The dough should be damp but not stick to your fingers (if it is too sticky, add a bit of almond flour but not too much). Combine ingredients in a bowl and stir until combined.
• Take a Tablespoon of dough and place it in the bottom of each muffin cup, and press down with a spoon or shot glass.
• Then, fill with the tofu quiche filling

Storage/Freezing

• Place the mini vegan quiches in a single layer in a freezer bag or container and lay them 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 375-degree oven, for 5 to 10 minutes.
• However, these vegan quiches freeze well for about a month.

Notes

• Keep the mini quiches covered in the fridge and enjoy them within 3 to 4 days.
• The quiches are delicious and served warm or cold so you can serve them straight from the fridge.
• Cornstarch works just as well as arrowroot powder as a thickener.
• To reheat, place in a 350° F (180 C ) oven for 8 to 10 minutes. Alternately, quiches can be reheated in the microwave (times vary), but they lose some of their lightness when reheated this way. Serve right away.
• Customize the quiches by adding your favorite vegetables like chopped broccoli, asparagus, or any other vegetable you enjoy.
• Eat while still warm or cool, then freeze in an airtight container for up to 1 month.
• I always double the recipe because they heat up quickly for breakfast in a flash.
• For a large quiche, cook for 30 minutes at 375 degrees.
• For a regular-sized muffin pan, cook for 15 minutes at 375 degrees.
• 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.

Nutrition

Serving: 12gCalories: 129kcalCarbohydrates: 12gProtein: 6gFat: 2gPolyunsaturated Fat: 2gSodium: 186mgPotassium: 308mgFiber: 3gSugar: 4gVitamin A: 810IUVitamin C: 16mgCalcium: 57mgIron: 2mg

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Kathy Carmichael

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! 🙂

www.kathysvegankitchen.com/about-me/