Vegan Mini Quiche

Perfect for brunch, meal prep, or as an elegant appetizer, these Vegan Mini Quiches are a plant-based twist on a classic favorite. Made with firm tofu, nutritional yeast, and chickpea flour, the creamy filling is packed with protein and seasoned with turmeric, garlic, and onion powders for a savory depth of flavor. Sautéed vegetables like red bell pepper, spinach, and mushrooms add vibrant color and texture, while vegan puff pastry creates a flaky, golden crust. Each quiche is topped with a cherry tomato for a pop of freshness, making these bite-sized delights as visually appealing as they are delicious. Ready in just under an hour, this vegan-friendly recipe is perfect for impressing guests or enjoying as a wholesome, grab-and-go snack.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

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

Directions

Step 1

Preheat the oven to 180°C (350°F) and grease a 12-cup muffin tin.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

In a large bowl, combine the blended tofu mixture with the sautéed vegetables and fresh basil. Stir until well combined.

Step 6

Spoon the tofu and vegetable mixture evenly into the prepared pastry-lined muffin cups, filling to just below the top.

Step 7

Top each mini quiche with a halved cherry tomato, cut side up.

Step 8

Bake in the preheated oven for 25-30 minutes, or until the filling is set and the pastry is golden brown.

Step 9

Allow the mini quiches to cool in the pan for 5 minutes before transferring them to a cooling rack.

Step 10

Serve warm, or let cool completely and store in an airtight container in the refrigerator for up to 4 days.

Nutrition Facts

Serving size	(1107.7g)

Amount per serving	% Daily Value*
Calories	1151.2

Total Fat 67.3g	0%
Saturated Fat 20.1g	0%
Polyunsaturated Fat 1.7g
Cholesterol 0mg	0%
Sodium 2934.3mg	0%
Total Carbohydrate 93.6g	0%
Dietary Fiber 20.6g	0%
Total Sugars 18.0g
Protein 71.6g	0%

Vitamin D 51.6IU	0%
Calcium 1000.6mg	0%
Iron 14.7mg	0%
Potassium 2611.2mg	0%

*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.

Source of Calories

Fat: 47.8%

Protein: 22.6%

Carbs: 29.6%