Vegan Mini Quiches (with Tofu, Spinach and Pistachios)
Super delicious & easy vegan mini quiches made with tofu, spinach, sun-dried tomatoes, puff pastry, and pistachios. Ready in under 35 minutes, these are the perfect snack or savory breakfast option. They're also great to meal prep and add to your weekday lunches.
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Servings: 12 mini quiches
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.
Tried this recipe?Let us know how it was!