Vegan Quiches

4.67 from 18 votes

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.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Small Bites

Cuisine: French

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 129kcal

Author: Kathy Carmichael

Ingredients

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