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.
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.
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 tins.
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.
I initially added the little veggies flowers as decorations, but is was surprised that they actually tasted delicious too!
- 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
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, soy milk, margarine, and some salt and pepper to the food processor and blend until smooth.
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 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 1/3 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.
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.
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