Vegan Mini Quiche
Discover a delightful twist on a brunch classic with these Vegan Mini Quiches, perfect for any occasion! Featuring a rich, creamy filling made from blended firm tofu, nutritional yeast, and chickpea flour, this recipe delivers bold flavor enhanced by sautéed red bell peppers, spinach, mushrooms, and aromatic seasonings like garlic and onion powder. Nestled in flaky vegan puff pastry and crowned with vibrant cherry tomatoes and fresh basil, these bite-sized quiches are both elegant and satisfying. With a quick prep time of just 20 minutes, they’re ideal for meal prep, party platters, or even a grab-and-go breakfast. Try these plant-based treats to impress your guests and enjoy a cruelty-free spin on comfort food!
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 120 milliliters Unsweetened almond milk
- 3 tablespoons Nutritional yeast
- 3 tablespoons Chickpea flour
- 0.5 teaspoons Ground turmeric
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Olive oil
- 1 medium Red bell pepper, diced
- 100 grams Spinach, chopped
- 100 grams Mushrooms, finely chopped
- 12 pieces Cherry tomatoes, halved
- 1 tablespoon Fresh basil, chopped
- 2 sheets Vegan puff pastry sheets
Instructions
Preheat the oven to 180°C (350°F) and grease a 12-cup muffin tin.
Roll out the vegan puff pastry sheets and cut into 12 squares, each large enough to line a muffin cup with enough overhang to form a crust.
In a blender, combine the firm tofu, unsweetened almond milk, nutritional yeast, chickpea flour, turmeric, garlic powder, onion powder, salt, and black pepper. Blend until smooth and creamy.
Heat the olive oil in a skillet over medium heat. Add the diced red bell pepper, chopped spinach, and mushrooms. Sauté for 5-7 minutes, until the vegetables are softened and any moisture has evaporated. Let cool slightly.
In a large bowl, combine the blended tofu mixture with the sautéed vegetables and fresh basil. Stir until well combined.
Spoon the tofu and vegetable mixture evenly into the prepared pastry-lined muffin cups, filling to just below the top.
Top each mini quiche with a halved cherry tomato, cut side up.
Bake in the preheated oven for 25-30 minutes, or until the filling is set and the pastry is golden brown.
Allow the mini quiches to cool in the pan for 5 minutes before transferring them to a cooling rack.
Serve warm, or let cool completely and store in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
1151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.3 g | 86% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2934 mg | 128% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 18.0 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1001 mg | 77% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2611 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
