These crustless Vegan Mini Quiches are the perfect Sunday brunch meal to share! It is packed with tons of spices and veggies like mushrooms and bell peppers. This recipe is easily customizable but tastes like the classic. No one will know this recipe is vegan!
Quiches are one of the last things anyone would expect to be vegan. After all, a traditional quiche is egg-based and usually includes dairy and meat. But I always say: if you can make it–you can make it vegan!
This quiche recipe uses soft, blended tofu, spices, and a bit of vegan cheddar to replicate that classic quiche flavor and texture. Since these quiches are mini and without a crust, they cook very quickly and are made very easily.
Why You'll Love This Recipe
- Simple Ingredients - All of these ingredients are easy to find in almost all grocery stores!
- No Making a Crust - Okay, technically, it is a frittata if there is no crust. But either way, it's way easier without making a crust!
- Full of Flavor! This quiche recipe is packed with spices so you won't miss out on any fun flavors.
What You Need For This Recipe
Ingredients and Substitutions:
- Soft or Silken Tofu - Be sure to use silken or very soft tofu for this recipe. The softer the tofu, the more cornstarch may be required.
- Cornstarch - This helps to thicken and firm the quiche and is a vital ingredient.
- Chives - Finely chop chives for a great oniony flavor.
- Mushrooms - I like to finely chop mushrooms for this. If you don't like mushrooms, they can be omitted or replaced!
- Vegan Cheddar - Violife cheddar is my favorite brand, but any kind will work. This ingredient can be omitted if needed.
- Bell Peppers - Choose whichever colors are your favorite. These can be omitted or replaced.
- Almond Milk - Any unsweetened and unflavored non-dairy milk will work here.
- Spices - Kala Namak (black salt), Black Pepper, Coarse Kosher Salt, Red Pepper Flakes, Turmeric, Garlic Powder, Onion Powder.
Tools:
How To Make This Recipe
Step 1: Prepare The Ingredients
Begin by first chopping all the necessary ingredients.
Dice your peppers, finely chop your mushrooms (do this quickly by pulsing them in a food processor), and chop chives.
Next, open the package of tofu. Remove the tofu from the excess liquid in the package. Be very careful when handling soft tofu, as it can fall apart easily.
Place the tofu block on a paper towel and lightly pat it dry, but do not attempt to press liquid out of the tofu.
Step 2: Make The Quiche Batter
Add the soft tofu to a food processor with the almond milk and blend until completely smooth.
Next, add all of the spices as well as the cornstarch and blend again until fully combined.
A note on cornstarch: I used 2 tablespoons in this recipe, while using soft (but not silken) tofu. I have also made this recipe with silken tofu. I found that the softer the tofu, the more cornstarch is needed. If you want a firmer quiche, I recommend trying to use 2 ½ tablespoon or even 3 tbsp.
Add this fully combine mixture to a mixing bowl and add all of the chopped veggies, herbs, and vegan cheese.
Step 3: Bake the Quiches
Scoop all of the mixture out of the food processor and into a large mixing bowl.
Stir in the chopped mushrooms and peppers, as well as the shredded vegan cheddar. Stir in about ½ of the chopped chives.
Preheat your oven to 350º F.
Using a dough scooper or a regular spoon (1 ½ tablespoon size), scoop and fill each mini muffin tin with the quiche mixture.
I used a 24-cup mini muffin tin with the size of each cup being 1 inch x 1.5 inch diameter. If you use a larger muffin tin, be aware that baking times may change.
Fill each muffin tin and sprinkle a bit more vegan cheese on top.
Put the quiches in the oven for 27-30 minutes, or until cooked and firm all the way through.
Step 4: Finishing Touches
Once the quiches have baked, remove them from the oven and let them cool down for at least 10-15 minutes.
Using a small spoon or fork, scoop each mini quiche from the tin and serve on a plate.
Garnish with fresh chives and enjoy!
Expert Tips
- Feel free to substitute the mushrooms or peppers with any vegetables that you like! However, do take into account that swapping these for a higher-moisture vegetable (like a tomato) will make the batter wetter, which will need a longer cook time or more cornstarch.
- If you like spicy, add extra red pepper flakes or drizzle sriracha on top!
- Be sure to use soft or silken tofu. If using silken, I recommend using 2 ½ tablespoons of cornstarch. If using soft tofu (which is firmer than silken), use 2 tablespoons.
Recipe FAQs
Vegan quiches are most frequently made with soft or silken tofu. Some recipes will use a stir-bought egg replacer or even chickpea flour. Most recipes will include a spice called Kala namak, which has an egg-like flavor.
A classic quiche is not vegan because a classic quiche uses eggs as the base. Most quiches are considered vegetarian as long as they don't include meat.
My vegan quiche recipe should last up to 3-4 days if kept in a sealed container in the fridge. Always inspect before eating.
If you enjoyed this recipe, you may also like:
Vegan Mini Quiches
Equipment
- 24-Cup Muffin Tin
- Food processor
- Dough Scooper (1½ tbsp)
- Knife
- Mixing Bowl
Ingredients
- 1 block Silken or Soft Tofu
- ¼ cup Unsweetened Almond Milk
- ½ cup Vegan Cheddar Shreds
- ½ cup Chopped Bell Peppers
- ½ cup Chopped White Mushrooms
- 1 ½ tablespoon Chopped Chives
- 1 teaspoon Turmeric Powder
- 1 teaspoon Garlic Powder
- ½ tsp Salt
- Black Salt (Kala Namak) just a pinch
- 2 tablespoon Cornstarch
- ½ teaspoon Red Pepper Flakes
- ½ teaspoon Black Pepper
Instructions
- Begin by first chopping all the necessary ingredients.
- Dice your peppers, finely chop your mushrooms (do this quickly by pulsing them in a food processor), and chop chives.
- Next, open the package of tofu. Remove the tofu from the excess liquid in the package. Be very careful when handling soft tofu, as it can fall apart easily.
- Place the tofu block on a paper towel and lightly pat it dry, but do not attempt to press liquid out of the tofu.
- Add the soft tofu to a food processor with the almond milk and blend until completely smooth.
- Next, add all of the spices as well as the cornstarch and blend again until fully combined.
- Add this fully combine mixture to a mixing bowl and add all of the chopped veggies, herbs, and vegan cheese.
- Scoop all of the mixture out of the food processor and into a large mixing bowl.
- Stir in the chopped mushrooms and peppers, as well as the shredded vegan cheddar.
- Stir in about ½ of the chopped chives.
- Preheat your oven to 350º F.
- Using a dough scooper or a regular spoon (1 ½ tablespoon size), scoop and fill each mini muffin tin with the quiche mixture.
- Fill each muffin tin and sprinkle a bit more vegan cheese on top.
- Put the quiches in the oven for 27-30 minutes, or until cooked and firm all the way through.
- Once the quiches have baked, remove them from the oven and let them cool down for at least 10-15 minutes.
- Using a small spoon or fork, scoop each mini quiche from the tin and serve on a plate. Garnish with fresh chives and enjoy!
Notes
- Feel free to substitute the mushrooms or peppers with any vegetables that you like! However, do take into account that swapping these for a higher-moisture vegetable (like a tomato) will make the batter wetter, which will need a longer cook time or more cornstarch.
- If you like spicy, add extra red pepper flakes or drizzle sriracha on top!
- Be sure to use soft or silken tofu. If using silken, I recommend using 2 ½ tablespoons of cornstarch. If using soft tofu (which is firmer than silken), use 2 tablespoons.
- I used a 24-cup mini muffin tin with the size of each cup being 1 inch x 1.5 inch diameter. If you use a larger muffin tin, be aware that baking times may change.
- Nutrition Information is for 1 serving, which is 3 mini quiches. This recipe makes 24 quiches for 8 total servings. Each individual quiche is about 20 calories.
- Calories: 59 cal
- Total Fat: 2.9 grams
- Total Carb: 4.9 grams
- Protein: 3 grams
Nutrition
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