Vegan Quiches – Mini Crustless Quiches

Vegan Quiches – Mini Crustless Quiches

These little vegan quiches are a high protein, low carb, vegan, and gluten free breakfast.  Packed with tofu and spinach, these mini crustless quiches make the perfect breakfast, brunch, or snack.

These vegan quiches are a high protein, low carb, vegan and gluten free breakfast. Packed with tofu and spinach, they make the perfect breakfast, brunch or even packed lunches.

Can I make these vegan quiches ahead of time?

Yes, these are great to make up ahead of time and keep in the fridge.  Just warm them up in the microwave for a quick, hot breakfast in about 30 seconds. 

The onions, mushrooms, and spinich cooking to add to the vegan quiche muffins.

The veggies added to the tofu to make the vegan quiche muffins.

To make these vegan quiches, simple sauté the vegetables of your choice, I use onions, mushrooms, and spinach, and then add it to a tofu mixture that you make in a food processor.  Give the food processor a few pulses and they are ready to bake in muffin tinsrolling up thin strips of eggplant to make vegan quiches.

 How do I make my vegan quiches look pretty?

These vegan quiches make a great brunch food.  For a special occasion, it is easy to dress them up a little with a vegetable rose in the middle of the muffin.  For this, I simply take my mandolin slicer and cut some zucchini, yellow squash, and Chinese eggplant in long very thin slices.  I then just roll up the vegetable slices and stick it in the center of the quiche muffins before they are cooked.  I also brushed the roses with a little oil to give them a nice flavor and keep them from drying out.Brushing the veggie flower with oil before baking the vegan quiches.

The vegan quiches ready to be baked in the oven.

I initially added the little veggies flowers as decorations, but  is was surprised that they actually tasted delicious too!

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Course: Brunch
Cuisine: gluten free, vegan
Servings: 12
Calories: 68 kcal
Author: Monica | The Hidden Veggies
  • 1 package high protein or extra firm tofu
  • 1/3 cup plain soy milk
  • 2 tbsp melted vegan margarine
  • ¼ cup nutritional yeast
  • 1/3 cup shredded vegan cheese
  • 1 tbsp canola oil or other neutral flavored oil
  • ½ lb. chopped mushrooms
  • 1 small onion chopped
  • 1 13 oz. bag of baby spinach
  • Salt and pepper to taste
  • 1 small Zucchini yellow squash, and Chinese eggplant for the roses if desired
  1. Preheat the oven to 400° F.

  2. Drain the water out of the tofu.  Wrap it in a towel or paper towel and press the excess water out of it.

  3. Add drained tofu, soy milk, margarine, and some salt and pepper to the food processor and blend until smooth. 

  4. In a frying pan, saute the onions in the oil on low for about 5 minutes.

  5. Add mushrooms to the onions then sprinkle with salt and sauté on medium low until mushrooms are cooked.

  6.  Add baby spinach and cook for another minute or two until it wilts.

  7.  Add the vegetables and cheese to the food processor and pulse a few more times until blended thoroughly.

  8. Use spray oil or a little vegetable oil to grease the muffin tins.

  9. Fill each muffin to the top of the tin. (They will not rise).

  10. Add a spiral of zucchini, yellow squash, or Chinese eggplant to the center of each muffin if desired by cutting squash into long very thin slices and rolling it up to look like a flower bud.

  11. Bake at 400° F for 25 minutes.

  12. Let cool a little before taking out of muffin tins.

Recipe Notes
  • Use 1/3 cup of soy milk if using high protein tofu. Reduce the milk a little if using regular tofu since it will be wetter. 
  • Batter should be a thick ricotta cheese type consistency.
  • Serve warm or cold.
  • These work great as make ahead breakfasts or grab and go snacks.
Nutrition Facts
Amount Per Serving (1 Muffin)
Calories 68 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 72mg 3%
Potassium 168mg 5%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 3g 6%
Vitamin A 2.6%
Vitamin C 2.7%
Calcium 2.4%
Iron 3.5%
* Percent Daily Values are based on a 2000 calorie diet.

Do these mini quiches work well for kids’ lunches?

I am on a never ending hunt for different high protein things to pack in my children’s lunches and these work great.  Pack in a solid container so it doesn’t get smashed, and they keep well until lunchtime. 

Pin the vegan quiches recipe for later:These vegan quiches are a high protein, low carb, vegan and gluten free breakfast. Packed with tofu and spinach, they make the perfect breakfast, brunch or even packed lunches.

 Need other ideas for make ahead breakfasts?

Try these Breakfast Bites – Healthy Oatmeal Cookie Dough Balls.

These healthy cookie dough breakfast bites are a quick, easy, grab and go breakfast, snack or healthy dessert. They are dairy, egg, gluten, and nut free, but full of fiber and nutrients.

*Thank you for making purchases though my Amazon links.  I receive a small commission on any purchases that you make at no extra charge to you.  This allows me to continue to provide you with more free recipes.  I only link to products that I personally use and love.  Thanks!

2 thoughts on “Vegan Quiches – Mini Crustless Quiches”

  • I was thinking of making this, but I don’t know how big a package of tofu to buy. How many ounces of tofu are in this recipe?

    • Hi Ruth. It is a 16 oz. package of tofu. You need to use an extra firm type that comes refrigerated NOT the silken tofu. I hope that you try it, they are delicious!

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