Vegan Quiches | Kathy’s Vegan Kitchen
Nutrition
Serving: 12gCalories: 129kcalCarbohydrates: 12gProtein: 6gFat: 2gPolyunsaturated Fat: 2gSodium: 186mgPotassium: 308mgFiber: 3gSugar: 4gVitamin A: 810IUVitamin C: 16mgCalcium: 57mgIron: 2mg
Serving: 12gCalories: 129kcalCarbohydrates: 12gProtein: 6gFat: 2gPolyunsaturated Fat: 2gSodium: 186mgPotassium: 308mgFiber: 3gSugar: 4gVitamin A: 810IUVitamin C: 16mgCalcium: 57mgIron: 2mg
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! 🙂
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. Â 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.Â
I used a non-stick mini muffin pan for my vegan quiche recipe, but a silicone mini muffin pan also works.
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.Â
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.Â
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.Â
When blended, the tofu batter is the consistency of pancake batter.Â
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.Â
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.Â
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.Â
For this vegan quiche recipe, choose the size of the quiches as well as if you prefer a crust or a crustless quiche.
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.
For the mini crustless vegan quiches, fill the mini-muffin cups full. Then, bake for 10 minutes in a 375-degree oven.Â
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.Â
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.
Tofu, JUST Egg, chickpea flour, or a mixture of 2 tablespoons (about 18 grams) of arrowroot powder and 3 tablespoons (45 grams) of water can be used to replace 1 egg. Arrowroot powder is a great replacement for eggs. Mix 2 tablespoons (about 18 grams) of it with 3 tablespoons (45 grams) of water to replace 1 egg.
The two most popular main ingredients used to make a vegan quiche filling:Â are chickpea flour (also known as gram flour) and tofu. Vegan quiche recipes made with firm or silken tofu closely resemble the texture of a traditional egg-based quiche, while vegan quiches without tofu tend to be a little drier.
To replace 1 cup (237 mL) of heavy cream in your recipe, add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of plant milk and stir, allowing the mixture to thicken.
If you are looking for a great holiday appetizer or bite-sized breakfast on the run, these vegan quiches are a great option!
If you love this vegan quiche recipe, give us a 5-star review and comment below. We would love to hear from you!
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.
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.
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.
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
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.Â
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.
Serving: 12gCalories: 129kcalCarbohydrates: 12gProtein: 6gFat: 2gPolyunsaturated Fat: 2gSodium: 186mgPotassium: 308mgFiber: 3gSugar: 4gVitamin A: 810IUVitamin C: 16mgCalcium: 57mgIron: 2mg
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! 🙂