These little vegan crustless quiche muffins 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 crustless quiche muffins are…
- easy to make
- high in protein
- low carb
- filled with healthy veggies
- packed with flavor
- can be made ahead of time and are delicious reheated
- work great in lunches
- pretty enough to make for holiday mornings!
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. I love to make them the night before Thanksgiving or Christmas to have a delicious, beautiful, no fuss breakfast.
How do you make vegan crustless quiches?
- Pre-heat your oven to 400° F.
- Add drained tofu, vegan margarine, vegan cheese, nutritional yeast, salt, and pepper to a food processor and blend.
- Slowly add the soy milk until it turns to a smooth batter like consistency. (The amount needed will depend on the moisture in your tofu).
- Then, sauté the vegetables of your choice (I use onions, mushrooms, and spinach) in a skillet.
- Add the sauteed veggies to the tofu mixture that you made in a food processor. Give the food processor a few pulses to mix it up
- Spray your muffin tin with a little oil and then fill with the tofu veggie mixture.
- Add a veggie flower to the top of each quiche and brush them with a little oil, if you want to make them fancy.
- Bake the quiches for 25 minutes. (Allow to cool a little before taking them out of the muffin tins).
Note: Add the soy milk slowly. The amount needed will depend on the firmness of your tofu. You will only need the 1/4 cup of soymilk if you are using very dense high protein tofu.
How do I make my vegan quiches look pretty?
These vegan crustless quiche muffins 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.
- Simply take a mandolin slicer and cut some zucchini, yellow squash, and Chinese eggplant in long very thin slices.
- Then roll up the vegetable slices and stick it in the center of the quiche muffins before they are cooked.
- Brush the roses with a little oil to give them a nice flavor and keep them from drying out.
Note: I initially added the little veggies flowers as decorations, but I was surprised that they actually tasted delicious too!
Do these mini vegan quiches work well for kids’ lunches?
Yes! 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. I have written a post on what I feed my gluten-free vegan kids for school lunches if you want some more ideas)!
Need another idea for a make-ahead breakfast? Try these Breakfast Bites – Healthy Oatmeal Cookie Dough Balls! Your kids will love them!
Don’t forget to pin this vegan crustless quiche recipe for later!
A healthy high protein vegan quiche made in a muffin tin made with tofu and veggies.
- 1 package high protein or extra firm tofu
- 1/4 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
Preheat the oven to 400° F.
Drain the water out of the tofu. Wrap it in a towel or paper towel and press the excess water out of it.
Add drained tofu, margarine, nutritional yeast, vegan cheese, and some salt and pepper to the food processor and blend.
Slowly add the soy milk until it turns to a smooth batter like consistency. (The amount needed will depend on the moisture in your tofu).
In a frying pan, saute the onions in the oil on low for about 5 minutes.
Add mushrooms to the onions then sprinkle with salt and sauté on medium low until mushrooms are cooked.
Add baby spinach and cook for another minute or two until it wilts.
Add the vegetables and cheese to the food processor and pulse a few more times until blended thoroughly.
Use spray oil or a little vegetable oil to grease the muffin tins.
Fill each muffin to the top of the tin. (They will not rise).
Add a spiral of zucchini, yellow squash, or Chinese eggplant to the center of each muffin if desired by cutting the squash into long very thin slices and rolling it up to look like a flower bud.
Bake at 400° F for 25 minutes.
Let cool a little before taking out of muffin tins.
- Use 1/4 cup of soy milk if using high protein tofu. Reduce the milk a little if using regular tofu since it will be wetter.
- The 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.