Vegan Broccoli Quiche Cups – Diane’s Vegan Kitchen

Vegan Broccoli Quiche Cups are made with tofu, broccoli and puff pastry. They are the perfect appetizer to serve at your next spring party! They’re great for spring brunch, and they’re a great addition to the breakfast table on Easter or Mother’s Day! This mini vegetable quiche recipe is vegetarian, egg-free and easy to make.

Vegan Broccoli Quiche Cups

Quiche is one of my favorite brunch dishes, and it’s super easy to veganize. I like to use tofu in place of eggs and I mix up my fillings. Sometimes I use spinach and mushrooms, other times I use zucchini and carrots. Lauren’s vegan quiche made with non-dairy cheddar and tempeh bacon is always delicious.

For this recipe, I made mini quiche cups using puff pastry as the crust. The filling is a mixture of tofu, broccoli and sun-dried tomatoes. If broccoli isn’t your thing, try a leafy green like spinach or arugula.

Don’t worry about making your pastry The cup looks perfect. I like an unfinished rustic look to them.

what do you want

• vegetable oil
• Broccoli
• garlic
• firm tofu
• lemon juice
• water or vegetable stock
• Nutritional Scream
• Cornstarch
• garlic powder
• Onion powder
• yellow
• Bell pepper
• Sea salt
• Sun dried tomatoes
• Puff pastry

See recipe card for exact amounts

Puff pastry

Not all puff pastry is vegan, so make sure you check the ingredients list on the back. The brands my local Whole Foods carries contain butter, but I’ve found egg and dairy-free puff pastry at ShopRite. I used Pepperidge Farm Pastries for these photos.

Make sure to thaw your pastry sheet according to the package instructions.

How to press tofu

Pressing the tofu removes excess water, and it helps the tofu absorb the flavors of what it’s been cooked with, so I always recommend doing this.

To press your tofu, wrap it in a towel and place something heavy on top of it, such as a cast iron pan or a few cans of beans on a cutting board. Leave it for about 30 minutes to an hour. If you give yourself enough time in advance, you can wrap your tofu in a towel and refrigerate it for a few hours or overnight. If you do it this way, there’s no need to put anything heavy on it, as the towel will absorb the excess liquid over time.

You can use a tofu press, such as the TofuXpress, if you have one. I find that when I use my press I need to press the tofu for about 15 minutes.

How to Make Vegan Broccoli Quiche Cups

This recipe is super easy to make! It only takes a few steps

• First you saute the broccoli and garlic.
• Then you blend it together with the rest of the filling ingredients in a food processor or blender.
• Next you fold the broccoli, garlic and sun-dried into the tofu mixture.
• Then you roll out a puff pastry sheet and cut into 9 squares.
• Now you press the pastry sheet squares into a mini muffin tin to make little cups.
• Then you fill the pastry cups with the tofu mixture.
• Finally you bake them and eat them!

Serving your vegan quiche cups

These mini quiches are a great appetizer for spring parties. They’re also perfect for potlucks. If you’re serving them as a main dish, you can serve one or two with steamed greens and a big salad.

Vegan Broccoli Quiche Cups

Diane

Made with tofu, broccoli, and puff pastry, Vegan Broccoli Quiche Cups are the perfect appetizer to serve at your next spring party!

Q. Time 15 minutes

cooking time 30 minutes

course breakfast

cuisine US

serving 9 Broccoli Quiche Cups

calories 202 kcal

material

1x2x3x

• 1 teaspoon Neutral vegetable oil
• 1 the bunch Broccoli Cut into very small florets (about 3 cups).
• 2 cloves garlic minced meat
• 14-ounce container firm tofu pressing and draining
• 3 table spoon lemon juice
• 3 table spoon water or vegetable stock
• 3 table spoon Nutritional Scream
• 1 table spoon Cornstarch
• ½ teaspoon garlic powder
• ½ teaspoon Onion powder
• ½ teaspoon yellow
• ½ teaspoon Bell pepper
• ½ teaspoon Sea salt
• ¼ the cup Sun dried tomato mince
• 1 sheet Puff pastry Thawed according to package

instructions

• Preheat your oven to 375°. Lightly oil a muffin pan.

• Heat oil in a large pan over medium-high heat. Saute broccoli and garlic until broccoli is bright green and garlic is fragrant, 5 to 10 minutes.

• Puree the tofu in a food processor or blender, and then add the lemon juice, water or stock, nutritional yeast, cornstarch, garlic powder, onion powder, turmeric, black pepper, and sea salt. Process until the mixture thickens and looks like ricotta cheese. Add a little more water or vegetable stock if the mixture is too thick.

• Place the tofu mixture in a bowl and fold in the broccoli and sun-dried tomatoes.

• Disclosure a Puff pastry sheet On a lightly floured surface and use a rolling pin to gently roll it into a 12-inch square. Cut each into 9 4-inch squares.

• Gently press the squares into the cups of the muffin pan, folding the edges in slightly, to form small bowls.

• Fill each with tofu and vegetable mixture.

• Bake for 20 minutes or until Puff pastry sheet Has set to golden brown and filling.

• Serve hot.

Calories: 202kcal | Sugars: 21g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fats: 2g | Monounsaturated fats: 6g | Trans fats: 0.003g | Sodium: 223mg | Potassium: 400mg | Fiber: 3g | Sugar: 3g | Vitamin A: 449IU | Vitamin C: 64mg | Calcium: 41mg | Iron: 2mg

Includes more recipes made with puff pastry

More spring brunch recipes included