A muffin tin filled with mini vegan crustless quiche with veggie roses on top for decoration.

Vegan Crustless Quiche

A healthy high protein vegan quiche made in a muffin tin made with tofu and veggies.

Course Brunch
Cuisine gluten free, vegan
Keyword tofu quiche, vegan crustless quiche, vegan mini quiche, vegan quiche
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Calories 68 kcal


  • 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 5 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, margarine, nutritional yeast, vegan cheese, and some salt and pepper to the food processor and blend.

  4. 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).

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

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

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

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

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

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

  11. 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.

  12. Bake at 400° F for 25 minutes.

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

Recipe Notes

Nutrition Facts
Vegan Crustless Quiche
Amount Per Serving (1 Muffin)
Calories 68 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 72mg3%
Potassium 168mg5%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 130IU3%
Vitamin C 2.2mg3%
Calcium 24mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.