These vegan mini quiches are perfect for back to school season (but also all year long!). Made with puff pastry, tofu, spinach, sun-dried tomatoes, and Setton Farms’ delicious garlic onion roasted pistachios, this easy recipe tastes just as amazing as traditional quiche and only takes 35 minutes and a few easy steps to prepare. Enjoy them for breakfast, as a snack, or add them to your lunch box. They can also be meal prepped and frozen for later use!
Table of Contents
Why you’ll love these Vegan Mini Quiches
- Easy to make
- High in protein thanks to the tofu and nutritional yeast
- Doesn’t require making a crust since it uses puff pastry
- Can be meal prepped & frozen
- Ideal for school lunches
- No need to cut into serving sizes
Ingredient notes and substitutions
Most of these ingredients are easy to find at any supermarkets. Those that may be a bit harder to find can easily be found online and/or be omitted.
- Extra firm tofu: If you’re using a softer kind of tofu, make sure you omit the added liquid. If you want to skip tofu altogether, the only substitution I’d recommend is a mung bean based liquid egg replacer (like “just egg”).
- Nutritional yeast: nutritional yeast adds a little umami, a nutty and slightly cheesy flavor profile. It’s also a great way to add extra protein and b vitamins. If you can’t find it in stores, you can add a little grated vegan cheese instead (in which case you’d mix it in at the same time as the pistachios and tomatoes instead of blending it with the tofu mixture).
- Corn starch: corn starch helps bind the quiche filing. You can also use tapioca flour.
- White miso paste: it adds umami and a little saltiness. You can omit it if need be. It’s sometimes labeled “light” or “mild” instead of white. The color is usually a light beige.
- Sea salt & ground black pepper: make sure you read the recipe notes in the recipe card below to ensure you use the right amount of salt.
- Dried oregano: feel free to double the amount suggested if you love oregano!
- Kala namak (black salt): Kala namak is a black salt (which, ironically, is often pink) from India. Its sulfur compounds make it taste very similar to an egg. That’s why it’s a popular addition to tofu scrambles and other vegan egg alternatives. It’s relatively inexpensive and one jar will last you a long time, so it’s certainly worth the investment. If, however, you don’t want to purchase it (or you don’t like and eggy taste), simply omit it and add more regular salt to taste if need be. You may not be able to find kala namak at regular grocery stores, but you should be able to easily find it at most health food stores and online.
- Turmeric powder: turmeric adds a little yellow color to the quiche filling. The amount used is not high enough for it to impact the taste, so if you don’t like turmeric, you won’t even notice it. And if you don’t have it at a hand, you can omit it.
- (Smoked) paprika: you can use either regular paprika or smoked paprika.
- Unsweetened plant milk or water: such as oat milk or unsweetened soy milk.
- Olive oil: The olive oil is used to sauté the vegetables for the filling. Any other neutral oil like sunflower seed or avocado oil (or even vegan butter) will work as well.
- Onion: I used white onion, but yellow, red, or spring onions will work too. You could also use onion powder.
- Garlic cloves: feel free to add more garlic to your liking and/or to use garlic powder instead of cloves.
- Baby Spinach: if you’re using regular spinach instead, just make sure you chop it first. Other greens that can be used are chopped kale or collard greens.
- Sun dried tomatoes: Sun-dried tomatoes should still be soft. If yours are hard and almost leathery, that means they’re regular dried tomatoes, not sun-dried tomatoes. You can definitely use those too, but I’d recommend soaking them in some hot or boiling water to soften them first.
- Shelled pistachios (such as Setton Farms’ Seasoned Garlic Onion Pistachio Kernels or Raw shelled pistachios): pistachios add a nice little crunch and healthy fats to this recipe. Setton Farms’ pistachios are ideal because they’re delicious and already shelled.
- Dairy-free puff pastry: Most puff pasty is accidentally vegan, but some contains butter, so be sure to read the ingredient list in order to ensure it’s dairy-free.
🌿TIP: for a gluten-free version of this recipe, simply replace the puff pastry with a homemade crust such as this cauliflower crust.
Recommended equipment
How to make these vegan mini quiches in 4 easy steps
Step one: Preheat the oven and make the eggy tofu mixture
Preheat the oven to 200C/400F. Remove the tofu from the package and discard any excess liquid (no need to additionally press the tofu though!). Break the block of tofu into 3-4 smaller pieces and add them to a food processor. Add the remaining “tofu eggy mixture” ingredients, but only 2 of the 3 tablespoons of liquid. Set the food processor to the highest speed and mix everything until you get a smooth consistency (it should be like a thick paste, similar to cream cheese). If it’s too crumbly, add the extra tablespoon of liquid. Set aside.
Step two: Sauté the vegetables
In a large nonstick pan, heat the olive oil over medium heat. Add the garlic and onion and sauté for 3 minutes or until translucent. Add the baby spinach a keep sautéeing until it’s wilted, approximately 2-3 extra minutes.
Step three: Mix everything and fill the muffin tin
To a bowl, add the tofu mixture, the sautéed veggies, the sun-dried tomatoes, and the pistachios. Mix everything using a spatula or wooden spoon. Roll out the puff pastry and cut out 12 discs (you can use a knife or cookie cutter).
If you’re using a stainless steel or aluminum muffin pan, it might help to grease it or line it with parchment paper. If you’re using a silicone muffin pan, you can add the puff pastry directly. Using a spoon, fill each muffin cup with the quiche filling.
Step four: Bake the vegan mini quiches, serve, and enjoy
Bake the mini quiches in the preheated oven for about 20-25 minutes, until the crust turns golden brown (the bake time will be on the higher side if you’re using a thicker muffin pan like aluminum compared to silicone).
Let the quiches cool for a few minutes and enjoy! These can be enjoyed both warm or cold and can be stored in and airtight container the fridge for up to 3 days or frozen and then reheated in the microwave or oven.
More easy & delicious vegan recipes
- Vegan Spinach & Feta Quiche with Cauliflower Crust
- Cheesy Vegan Grilled Figs Phyllo Pie with Caramelized Onions & Walnuts
- Fatayer Sabanekh (Vegan Spinach Pies)
- Vegan Jalapeño Popper Grilled Cheese
- Vegan Pistachio Ricotta Pasta Shells
Vegan Mini Quiches – Recipe Card
Save or print this vegan mini quiche recipe via the recipe card below. Be sure to read the post above for additional ingredient notes, substitutions, and more!
Vegan Mini Quiches (with Tofu, Spinach and Pistachios)
Ingredients
For the quiche filling
Tofu eggy mixture:
- 9 oz/ 250g extra firm tofu
- 1/4 cup nutritional yeast
- 2 tbsp cornstarch or tapioca flour
- 2 tsp white miso paste optional
- 1/2 tsp sea salt or to taste, see notes
- 1/4 tsp ground black pepper
- 1/2 tsp dried oregano
- 1/2 tsp kala namak black salt
- 1/4 tsp turmeric powder
- 1/4 tsp smoked paprika
- 2-3 tbsp unsweetened plant milk or water
Sautéed veggies:
- 1 tbsp olive oil
- 1 onion diced or chopped
- 2 garlic cloves minced
- 5.3 oz/ 150g Baby Spinach
Other filling ingredients:
- 10 Sun dried tomatoes roughly chopped
- 1/4 cup shelled pistachios such as Setton Farms' Seasoned Garlic Onion Pistachio Kernels or raw shelled pistachios, roughly chopped
For the crust
- 1 roll of dairy-free puff pastry 8oz/230g
Instructions
- Preheat the oven to 200C/400F.
- Remove the tofu from the package and discard any extra liquid (no need to additionally press the tofu though!).
- Break the block of tofu into 3-4 smaller pieces and add them to a food processor. Add the remaining “tofu eggy mixture” ingredients, but only 2 of the 3 tablespoons of liquid. Set the food processor to the highest speed and mix everything until you get a smooth consistency (it should be like a thick paste, similar to cream cheese). If it’s too crumbly, add the extra tablespoon of liquid. Set aside.
- In a large nonstick pan, heat the olive oil over medium heat. Add the garlic and onion and sauté for 3 minutes or until translucent. Add the baby spinach a keep sautéeing until it’s wilted, approximately 2-3 extra minutes.
- To a bowl, add the tofu mixture, the sautéed veggies, the sun-dried tomatoes, and the pistachios. Mix everything using a spatula or wooden spoon.
- Roll out the puff pastry and cut out 12 discs (you can use a knife or cookie cutter). If you’re using a stainless steel or aluminum muffin pan, it might help to grease it or line it with parchment paper. If you’re using a silicone muffin pan, you can add the puff pastry directly.
- Using a spoon, fill each muffin cup with the quiche filling.
- Bake the mini quiches for about 20-25 minutes, until the crust turns golden brown (the bake time will be on the higher side if you’re using a thicker muffin pan like aluminum compared to silicone).
- Let the quiches cool for a few minutes and enjoy! These can be enjoyed both warm or cold and can be stored in the fridge for up to 3 days or frozen and then reheated in the microwave or oven.
Equipment
Notes
- The exact amount of salt needed will depend on whether or not your sun-dried tomatoes and pistachios are salted. If they are, then 1/2 tsp is more than enough. If they are not, I'd recommend starting with 1/2 tsp, then taste testing once all filling ingredients are mixed in the bowl and adding more to taste.
- if you're using a mini muffin pan, this recipe makes about 16-18 mini quiches instead and the cooking time will be 20 minutes.
Frequently Asked Questions
Do I need a tofu press?
No! A tofu press is often used to remove as much liquid as possible. For this recipe, however, this is not necessary since the tofu is blended.
Should I use a mini muffin tin?
You can, but a regular one will do as well. I’ve tried this recipe with 3 different muffin tin sizes and the small/mini and regular sizes worked best. If you’re using a mini muffin tin, you’ll be able to make up to 18 mini vegan quiches and it will reduce the baking time slightly.
Can I use different vegetables?
Yes! Feel free to experiment or use your favorite veggies. Mushrooms, green onions, and chopped bell peppers work well, for instance.
Can I use silken tofu instead of extra firm tofu?
I wouldn’t not recommend it since it might make the quiches too liquid.
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Recipe & Photography by Kim-Julie Hansen. Thank you to Setton Farms for sponsoring this post.
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I tried these and they’re so so good! Thank you for the recipe. Will be making them again soon:)