Mini Crustless Tofu Quiches
I don't have a lot to say about this recipe. I mean, there are only so many ways I can say something's delicious—Mmmmm! Yum! Wow! Awesome! Kid-Friendly!—without sounding like a 4th grader.
The story on these quiches is that I saw a non-vegan recipe for mini crustless quiches in a magazine and remembered that I'd wanted to try using silken tofu in a frittata like Kaji's Mom did recently. (Hers looks excellent, by the way. Be sure to check it out.) So one night when my husband and daughter were both out for the evening, I tried these out as an experiment. I figured if it failed, it was just my dinner at risk. I wasn't prepared for them to be so good—or for E. to come home and demand a share of them! After initially exclaiming, "Ew, what is that?" she decided that she wanted to try one. And another. And another. And another. I'd made only 12, so my dinner was rapidly disappearing. I had to promise that I'd make a double batch soon, or there would have been none left for D. Yes, I figured he should get a chance at something this tasty.
They're extremely versatile: Good hot or cold, you can eat them for breakfast, put them in a lunchbox, or serve them for dinner. If you're throwing a party, try making them in mini muffin cups, and they'll be the perfect finger food. (Reduce the baking time for smaller quiches.) Try them with different vegetables, but be careful not to add too many or they may not hold together. Most importantly, plan to either hide them from your family or make enough to share!
Well, I guess I did have a lot to say after all.
Mini Crustless Tofu Quiches
(printer-friendly version)
olive oil spray
1 teaspoon minced garlic
1/2 cup bell pepper
1 cup chopped mushrooms
1 tablespoon minced fresh chives (or one green onion)
1 teaspoon minced fresh rosemary (or 1/2 tsp. dried, crushed)
black pepper to taste
1 12.3-ounce package lite firm silken tofu, drained of water
1/4 cup plain soymilk
2 tablespoons nutritional yeast
1 tablespoon cornstarch (may sub another thickener such as arrowroot or potato starch)
1 teaspoon tahini (preferred) or cashew butter
1/4 teaspoon onion powder
1/4 teaspoon turmeric
1/2-3/4 teaspoon salt
Preheat the oven to 375 F. Spray 12 regular-sized muffin cups well with non-stick spray. (I used silicone cups like these.)
Lightly spray a non-stick skillet with olive oil and sauté the garlic, bell peppers, and mushrooms over medium heat until the mushrooms just begin to exude their juices. Stir in the chives, rosemary, and freshly ground black pepper, and remove from the heat.
Place the remaining ingredients into a food processor or blender. Process until completely smooth and silky. Add the tofu mixture to the vegetables and stir to combine. Spoon equally into the 12 muffin cups: it will fill regular muffin cups about halfway.
Put the muffin pan into the oven and immediately reduce the heat to 350 F. Bake until the tops are golden and a knife inserted into the middle of a quiche comes out clean--about 25-35 minutes depending on your oven and muffin cups (silicone will take longer than metal, so if you're using a metal pan, check it at 20 minutes). Remove from the oven and allow them to cool for about 10 minutes. Enjoy! They're light, so plan on making more of these—or serve hearty side dishes—if you're serving more than 3 people.
4 mini-quiches contain: 96 Calories (kcal); 3 g Total Fat; (23% calories from fat); 11 g Protein; 8 g Carbohydrate; 0 mg Cholesterol; 459 mg Sodium; 2 g Fiber
Labels: gluten-free, higher-fat, soy
posted by SusanV at 9:45 AM
125 Comments:
Oh, wow, I wish I'd known about this yesterday! I made your chili instead. A raging success, btw.
dear susan,
i'm insanely jealous. when i make anything with tofu, it looks like shyte and tastes kinda okay. you make everything look so scrumptious.
i used to be vegan, went astray for a decade or so, now your blog may just be the incentive to turn vegan again. you are awesome and so is your blog. thank you.
shaista
These look yummy! I wonder if this recipe would be enough to make a big full size quiche, or if the texture might be compromised?
wow. quiche (and brie) are the only two things i miss as a vegan. i CANT WAIT to try these! if they're as good as they look then my list may have shortened to just one thing :-)
this is probably an obvious question, but--when you talk about a measurement of tahini, are you referring to strictly the paste (from a jar--that's how i buy my tahini), or this paste already mixed with water (that makes the typical tahini sauce)?
What a great idea! I had never thought of making a quiche in muffin tins before--I love it! I am going to try it soon and have some yummy and easy work lunches. Thanks!
Courtney
Wow this looks fantastic. I never did like traditional quiche or eggs for that matter- but boy do I love tofu! I love learning new vegan finger food recipes, so that I can take easy appetizers to family parties. Thanks!
-Teresa
Hey KathyF, glad to hear about the chili success.
Shaista, come on, get vegan! :-)
Nikki, I think that this could make a good full-sized quiche. The cooking time would have to be longer, but I think it should come out fine.
Tamara, I mean straight tahini (sesame paste), right from the jar. Hope this recipe can help with your quiche cravings!
Hi Courtney, I'm going to be packing these for E.'s lunch soon. They're the perfect size to fit in her Totoro bento box.
Teresa, my husband is like you. When I asked him if he liked these, he said they were great. Then I asked if they tasted like quiche, and he said probably not--he'd never liked quiche or eggs before becoming vegan. I never knew. I was a big egg person pre-vegan, and I just assumed he was, too.
For what it's worth, I thought they tasted like quiche. But then, it's been a long, long time since I've had it!
Yummm, they look and sound delicious!
I am trying to make more vegetarian meals for me and my son (husband is hopeless), as I feel much better when I don't eat meat (I have some complicated stomach problems...).
I will try to incorporated these in my menu this week!
But let me ask you first, I am not a big fan of real quiches, they taste way too eggy to me, I don't really care for the texture. So I wanted to know from you if these may resemble the real ones or are different? (I mean, have you tried the ones with eggs too? before, somewhere in the past...)
Ana - hoping to hear that they are not like real quiches at all :o)
That is so on my list of things to make! Looks awesome!
Me again Susan...
Only now I read your answers above and saw you mentioning that you do think they taste like quiche...
Well, I guess I will try them anyway, as they do look very appetizing to me!
(despite me not liking quiches at all...)
Ana
Hey Ana--remember, my husband, who doesn't like eggy things, liked them, so you may find this one okay. If you try it, please let me know what you think. That goes for everyone--especially those of you who remember quiche! :-)
hi susan:
i make your Pineapple Coffee Cake, i will blog about him this week! wow this looks good, so scrumptious!
I can't wait to try these! Wow!!!
Why not try frozen grapes to complement those tofu?
I was just thinking how neat it'll be to have those 2 together.
I made them last night. They were great! Much better than the real quiche because they aren't so heavy. I want to try it with crust next time though because they stuck a little to my muffin tins.
HI Susan, I don't mean to pry but there have been some very hostile comments left around the internet indicating that a vegan diet is incredibly unhealthy for children and that to feed children a vegan diet is irresponsible. Did you raise your child vegan and do you know anybody else who has? How do you feel when you see people constantly making these statements? I'm finding them quite hard to deal with as I know how it feels to be anti-vegan as well as pro-vegan.
p.s. planning to make these quiches next week for my partner's birthday party. Hopefully all goes well!
Hi Susan!
Thank you so much for that sweet comment you left me. :)
I can't even tell you how much I love these quiches. I've never made them, I just know I love them. Lol! When I unpack my kitchen, it will be full of these quiches. I bet Britty will love them too!!
Allie--I'm so glad you liked them and sorry they stuck to the pans. They just fell right out of my sprayed silicone cups, but I was wondering how they'd do in regular muffin cups. I think they'd taste great with a crust, though.
Hi Frances--I guess I don't hang out in the "right" places online because I've never heard those types of remarks! Yes, E. was raised as a vegan--I was vegan before and during my pregnancy, and we never fed her animal products. If her diet has caused any problem, it is that she is too healthy: She's never missed a day of school, so I never get to have her home with me during the day! The child has literally never been sick--no colds, no stomach bugs, nothing. If she ever gets sick, we will all probably massively overreact because it will be so unfamiliar.
On top of that, she's taller than most girls in her age group and at a healthy weight. When she was 3 and had routine bloodwork done during a well visit, all the doctors in the pediatric practice crowded around to see the results--they'd never seen a child with such good numbers for cholesterol. (Sadly, even toddlers today are coming in with high cholesterol.) If she hadn't inherited her father's vision problems and my nasty temper, she'd be darned near perfect! LOL
Having said all that, I must add that when she was around 6 years old, she told us that she wanted to eat cake and ice cream at birthday parties; we'd been bringing her own vegan cakes, and she didn't like feeling different. So we agreed. On special occasions she can have non-vegan sweets. We felt that we needed to let her diet be her choice, that forcing her to eat a particular way would backfire in the end. She's still never had animal flesh or cheese, and she has no desire to (she's as repulsed by them as I am).
Anyway, to anyone who thinks a vegan diet is irresponsible, I'd direct them to a book called Disease-Proof Your Child. And I'd ask them how often their children eat at McDonalds. :-)
Candi, I hope you and Britty have a great move. If I thought these quiches would travel well, I'd mail you a box of them to open in your new home.
Susan, for you : XOXOXOXO. I will love and adore those, I just know it.
frances: i would like to add to what susan said. when i became vegan as a teenager (not a child, i know, but still very important years for development), my anemia disappeared and i stopped having to take iron supplements. also, my energy improved. and now at 22, though i still get the occasional flu, i almost never get sick compared to my friends. my iron levels are so well that when i donate blood, the doctors congratulate me. then i tell them i'm vegan and their mouths drop :-)
so to all those people.. tell them to do research.
Susan, the crustless wonder!!
Hoorah! First, the impossible vegan pumpkin pie, and now crustless quiches!! I am definitely going to make these, they look fun and delicious. Can't wait to pop 'em in my tummy!
thanks so much. Your site is so awesome.
amey
Susan - I'll have you know this recipe is very popular. I tagged it with del.icio.us and it says 142 other people have tagged it as well...can't wait to try it!
I generally steer clear of anything involving nutritional yeast, but E's hearty endorsement induced me to give these a try. They were a big hit with my 4 year old daughter and husband. I could taste the nutritional yeast, but I thought they were pretty good anyway. Great recipe, very easy to make. (I managed to get 24 mini muffin-sized quiches out of this recipe. Maybe I have a mini-mini muffin pan).
Hi Susan: I just came across your blog recently and made your mini quiches two nights ago. I loved them, but ate too many- I'll have to double it next time. I am looking forward to investigating your recipes more!
I wanted to add that my husband, toddler and myself are vegetarian (and part-time vegans) and my little boy has never had meat of any kind. He's always been off the charts in height and weight and has never had more than the sniffles (he's almost 3.) He's also really advanced in speech and vocab. Doctors and nurses are always mighty impressed to hear he's a complete vegetarian and so healthy.
Awesome... this will be great as a portable lunch :) Thank you :)
Hi susan,
These look absolutely wonderful! Thanks for sharing the recipe. I'm going to try it out sometime soon.
I have lived in Hattiesburg for a while (though it was a long time ago) and visited Jackson so many times. I miss it so much... But now I'm happy that I can visit this site anytime and enjoy all these beautiful photos and healthy recipes!
Can I add this site to "my favorite foodblogs" on my site?
Obachan, I would be honored if you'd add my blog to your site. Thanks for dropping by!
oh man, i just made these. they are soooooooo good!
the only problem i encountered was the bottom being a bit too gooey, which made it a bit hard for them to stay in one piece when i moved them from pan to plate.
the flavor is amazing. i'm not huge on tofu and i loved them. and my (newly turned vegetarian) boyfriend kept closing his eyes and going "mmmm.. mmm!" in between bites, so that was good sign :)
Oh my goodness, Susan, I have to tell you--I just made these for lunch, and this is the most impressive version of an "egg" batter that I have come across since becoming vegan! It tasted just like traditional quiche, but without that unpleasant egg "feeling" that always followed. Thanks so much for coming up with this recipe and sharing it!
I'm about to do a nice write-up about them on my blog! :)
These are really good. I've seen them on at least 4 blogs.
Those are beautiful! I bet it would be good with broccoli or spinach instead of mushrooms.
Cherie
Tried these the other day and they were DELICIOUS! I've been vegan for 16 years and this is possibly the closest-to-egg recipe I've tried (even though I wasn't a huge egg person beforehand - this quiche was *way better* than egg). One thing: ours turned out really quite soft, they held their shape but were prone to falling apart really easily, the bottom didn't get firm at all really; ie you couldn't just pick one up and eat it, it would fall apart; any suggestions? Thanks for the great site. -Jen
I made these a couple of nights ago, then tried them today for lunch (after a couple of days in the fridge).
I subbed 1/3 cup minced onion for the chives and bell pepper - it worked great. I'm not a huge fan of either chives or bell peppers.
They were delicious fresh from the oven. They're even better after a couple of days to mellow. :) Thank you so much for this recipe.
I'm thinking that when I make these again, I will try it with a rice-flour (gluten free) crust I used on another quiche. And yes, I will definitely be making these again. :)
Hey Susan,
I love this blog - everything you make looks fantastic.
Is the tahini/cashew butter component necessary for the structural integrity of the quiche, or just for imparting flavor? I don't have either so I was hoping I might be able to omit it with no adverse results...
Thanks, Alison! The nut butter is just there for flavor, so leaving it out shouldn't cause any structural problems. :-)
These WERE delicious! I made them for dinner--yummm!
Next time I'm making a double batch!
I made mine with soft tofu (but more liquid added), sun-dried tomatoes, onion, broccoli, and spinach and also a basil-flax sauce drizzle. The oven temp was too hot at first, even though I turned the knob down (this thing is driving me crazy, sometimes hotter than it says and sometimes colder), but they were so good.
Pic is at www.utopiankitchen.wordpress.com.
Thanks, Susan!
Cherie
Hi Susan,
Your quiches look so tempting.Iam not vegan, but Iam a strict vegetarian- no egges, meat, poultry or fish. So I was really thrilled when I came across your blog.Can I substitute usual milk instead of soy milk or will it substantially affect taste or texture?
Thanks,
Suchi
Great recipe! We made this last night and it turned out fantastic!
Very cheap and very delicious!
Hi Susan! I love your blog! I just have a question about this recipe- I tried it this morning and it did not firm up properly. I think it may be because there was too much water from the tofu in the mixture. How do you drain silken tofu? Thanks so much!
This post has been removed by a blog administrator.
Laura, I'm sorry to hear that it did not set up right for you. To drain the tofu, I just pour the liquid off--nothing fancy. If you ever want to try the recipe again, you might try cooking it a little longer or using a little more cornstarch. It's possible that different packages of tofu have different amounts of water, and that could throw off the timing of the recipe.
On another subject, I recently tried doubling the recipe and cooking it in a pie pan. It took a really long time to set up and was still jigglier than I'd like in the middle. I'm going to recommend this as a muffin pan-only kind of recipe until I work out all the kinks.
I made these as one of our New Year's tapas and they were delicious. My husband loved them just as much as I did but he's a vegetarian (sometimes vegan) so I knew he would love them. Great job on the recipe. I will definitely make them again soon.
I bought silicone muffin cups just to try this recipe, and my lone complaint is that I only bought a dozen! (They needed hardly any spray, by the way.) And wouldn't you know, the mini-quiches came out looking exactly like the photo, too! Thanks, Susan. You rock and so does your site. Now if you don't mind, I'm going to poke around for something to make tonight...
This was my first foray into silken tofu cookery (that wasn't a smoothy). I was pleasantly surprised! I had to skip the nutritional yeast, and subbed broccoli for green pepper. The result was delicious! The tahini is the secret ingredient here. I was surprised by how nicely rich it made the "quiche". Mine weren't as pretty as yours, but I'm pretty sure they were just as tasty. Thanks!
Okay so I thought I'd let you know how it went. I was really excited because on Thursday I bought myself a magic bullet, as I've previously had no blender. It was really cheap but I was really wanting to try all these silken tofu recipes that i've been missing out on.
Anyway long story short, I didn't have those nifty muffin cups you used, only had paper ones. I was suspicious of my silicon muffin tray as it's rather stinky and makes things stick. So I used paper baking cups. Big mistake! While it tastes absolutely divine (this is the vegan food I've been missing out on?) obviously the paper was too thin and not only are they bent out of shape but its burned around the bottom.
So anybody reading, if you're about to use paper cups, stop! STOP! These quiches will still taste fantastic but you'll have to eat them out of the cups. And they mihght look a bit more like pancakes.
Hi Susan,
These are fantastic. I made them this weekend and they were gone in no time. I linked you on my blog and gave them a thumbs up! Awesome recipe. Next time we are going to put broccoli in them. Yum-O!
Thank you so much!
I threw a fit the other day when the bf came home with regular buttery crusted mini quiches. "But, you can slack for a day at least, i mean look at them, they're so yummy!" was his response. I am so glad for your recipe, do you think they'll freeze well so i can always have some on hand?
Tofu tends to get a funky texture after freezing, but if you're willing to risk it, you could be the first to find out if these freeze well. In other words, I don't know, but I'd love to find out without risking a whole batch of my own mini-quiches!
I made these the other day with orange and yellow bell peppers and sundried tomatoes and they were so delicious! They made a perfect bring to work breakfast. They were also a good way to get some protein into my boyfriend before he starts the day (I'm worry about his doing physical labor as a veg and not getting enough protein in each meal). I will definitely make these often.
Susan, I love your blog! These quiches turned out quite well. I omitted the chives and red bell pepper and added a 10 oz package of chopped frozen spinach instead and blended the vegetables with the tofu to make it less chunky. They were a bit soft, so might need another tablespoon of cornstarch, but are excellent nevertheless. Thanks for a great recipe!
Hi Susan,
I made these the other night and they turned out great! So fun to make. I served them with sauteed butternut squash and onions, and greens. They turned out well even though I made a few substitutions--red bell pepper, onion, garlic powder, and ground-up sesame seeds instead of tahini. I baked them just over 20 minutes in a metal muffin tin and the texture was good. Thanks!
Quick question: do you always make your own non-dairy milk? Do you think it is cheaper?
Thanks again for all the great recipes.
Hannah
I bought Marmite to use in this recipe. Is that the type of nutritional yeast you refer to? Or should I be looking for something in a powder form? Thanks.
Ann
Ann, I use nutritional yeast flakes and don't know how Marmite would affect the taste. If that's all you've got, start off with a lot less and add more as needed. But if you can get the flakes, that's what I use in all my recipes that call for nutritional yeast.
I just made these and YUM! I didn't have silicone baking cups, so I just used my trusty old muffin pan. They set up perfectly, and I had no problems getting them out of the pan. I will definitely be trying these again with other veggie combos... maybe a more mexican style batch!
Hi Susan! I tried this today and they were fantastic! Incredibly light and delicious - definitely useful for my lunchbox. Thanks so much for this recipe!
I recently made these and they are a totally different experience cold. These are a new staple in my house! My fiance said they are "restaurant quality". Which is a huge compliment.
Good morning All,
I made these last week - accidentally bought water-packed tofu instead of silken tofu! The good news: it worked great anyway!!
I took the precaution of draining the tofu really well. I set it on a tilted cutting board, then weighted it down with another heavy cutting board and let the water run into the sink for a few hours. I'm not sure it was necessary, but didn't want to take a chance on the quiche not setting. I ended up cutting off a little of the tofu to get it down to about 13 oz (water-packed tofu is usually in 14-16 oz. blocks).
The tofu was the only change I made to the recipe. I baked it in a metal muffin tin, filling the cups about 3/4 inch thick, a full 30 minutes and they came out perfectly in solid little cakes; they didn't crumble a bit.
This is probably among the top 10 vegetarian recipes I've ever tasted, they were that good. Even if you never liked quiche, give these a try; they are light and flavorful without being overwhelming. They reheated well in my toaster oven.
Hi Susan,
I made them tonight and the smelled soooo good, but they never raised or firm up. I put all the same ingredients you wrote and down to the silicone cups. What happened? Do I drain only the water thats in the package or do I have to press the silken?
thank you
Nancy
Thanks so much for this recipe, I tried them out yesterday to bring for a brunch. Everyone loved them and I will certainly be making them again!!
Made this again, but this time as a quiche with crust. Baked in a whole wheat crust for 40 minutes. Also used asparagus and sun-dried tomato for the veggies. Such a versatile recipe!
yum! every recipe i have made from your blog has been soooo great! this was no exception. i subbed frozen spinach for the vegetables and it came out perfectly! i had never cooked with nutritional yeast before, and was a little nervous. I love it! Thank you so much for your blog! It's a life-saver!
thank you for the post! i made a crusted quiche using your recipe and it turned out wonderfully. you rock!
I brought these to my family's Thanksgiving dinner this year thinking that my vegan brother and I would be the only ones eating them...and then they disappeared! I loved them, and so did my entire, omnivorous family.
OMG! I just finished splitting a pan of quiche with my husband. I feel like I've eaten too much of something sinfully bad for me. The quiche are so incredibly rich and delicious. I think for texture purposes (I like the texture of the top and sides) I'll bake them in a mini muffin tin next time to firm up the interior.
For those of you who have forgotten about the flavor of real eggs and cheese (I'm not a vegetarian), the tofu version is much smoother texture-wise and so much richer.
My husband, who is quite particular, says that they're delicious -- but almost too rich (if there is such a thing).
I'm thoroughly enjoying your blog.
Is there a way to incorporate a crust (like you've done with the Impossible Vegan Pumpkin Pie)?
Is there a way to incorporate a crust (like you've done with the Impossible Vegan Pumpkin Pie)?
These have become a total staple for me. I make them all the time. Everyone loves them. Thank you!!!
Tamara and Susan,
What do you guys eat for iron my son two year old son and I both have low iron. Thanks!
A
I'm always looking for new ways to use up tofu. This is such a great idea! a tofu quiche! I've used silken tofu in a smoothie recently, but have never thought of doing this.
Thank you!
I made it!!! AND it was GOOD! I have to be honest I am not the most patient cook either. It really tasted like quiche! Hey does anyone know any really good cheese substitutes? I use to be a cheese-a-holic and the veggie cheese stuff isn't cuttin it for me.
Hi Susan,
Just want to chime in that I made these, too, and they were fun and fabulous! And I got to try out those little silicone muffin cups, so a double adventure. I made them as part of a dinner for my college age son and his girlfriend, who are both vegetarian, along with Becouscous I love you from your last year's Vegetable Love recipes, your baba ganoush, and pineapple coffee cake! They what was left with them for an on the road lunch during their spring break trip to Portland. Thanks again for another great recipe. . .I see what you mean. . .they were hardly here before they were completely gone!!
Hi Susan,
I found your blog by searching vegan recipes on google. I have been a vegetarian since 7th grade when my friend's dad died of mad cow disease. Over the past year and a half my mom and my sister have taken it to the next level by becoming vegan and my sister is trying to become a full raw vegan. I am a freshman in college now and over january break they finally got through to me and have convinced me to become vegan. Being vegan at home is easy as my mom is constantly cooking or dehydrating meals. I go to college in the middle of farm country and being vegan is equated to having two heads. I try to shop at the co-op nearby as much as possible to get fresh fruits and veggies and I cook my own meals when I can find the time. Do you have any suggestions for college students on a budget? and what recipes would you recommend that are quick healthy and vegan?
I'm not vegetarian but I live in Japan right now and we have a lot of tofu here lol. I've never cooked with tofu back home so have started experimenting with it as a cheaper alternative to eggs or meat. Your blog has given me a lot of inspiration! I'm going to try these quiche tonight and see if I can fool my boyfriend into eating more tofu ;)
Susan- I love love love your blog. I'm not a vegan but we try to eat low on the food chain and am always looking for new, low-fat inspirations. I've tried many of your recipes and we had this one for dinner last night... So yummy- I would eat this one often! I made it with steamed zucchini and onions and dill. I could have eaten the entire pan myself. Thank you so much!
these look fantastic! Im excited to make them, but I have a question -
Ive never used nutritional yeast before - is that for flavor or structure or just nutrition or what? Can I use okara instead?
Kitti, the nutritional yeast is there for flavor, and since nothing else tastes like it, you could just leave it out. The flavor won't be as quiche-like, though.
Do you want to use okara instead of the tofu? I think that might work, though I would expect the results to not be as smooth or creamy.
Could you freeze these after they're made??
And would the loss of nutritional yeast make a big diff. in the flavor, with out driving myself to insanity the closest thing i could get to it in Ireland would be Marmite! :P They don't even sell Mori-Nu Lite in Europe yet!
_____________________
Rachel
rachelnangle@yahoo.ie
Just tried these, as my first try of your recipes... LOVE it. As an ovo (sometimes lacto) vegetarian, I can honestly tell you that these don't taste much like real quiche, unless it was a quiche with some kick to it. Still, it's nice to know that this can fill the void of fatty egg quiche (which i do really like).
I'm excited to try your vegan omlette, too! :D
Has anyone made this in a regular 9 inch pan?
Does it work?
"Omigosh! SOOOOOOOOOO good!" That was all I could say for about 3 minutes after I tried the first one of these out of the oven! Fabulous recipe, one I will definitely be making again and again! Wonderful and simple...the very best quiche I have ever tasted bar none.
These are AWESOME! I just made them and packed three in my sometimes-picky, strictly-vegan 11-year old. I will be making this again. It's filling but light enough for 95-degree-day dinners. And lunches. And breakfasts.
I made this recipe the last night! They are phenomenal;^) I added soy cheese and sausage to the mix to jazz it up! This will now be a staple in my recipe arsenol! Thanks;^)
i made these for my family tonight, but instead of the peppers, i sauteed some spinach. they were a BIG hit, even with my non-vegan family members! thanks!
Awesome! I was quite skeptical but made them for my husband who used to love quiches when he was a vegetarian -- we were two happy vegans tonight.
I wanted to post them on my blog but they fell while cooling
I like your recipes a lot! Think I might give these littles quiches a try :)
Loved the recipe! I just printed out the recipe for the weekend. Just for curiosity...did you find it easy becoming vegan or miss the dairy products after turning vegan? I am an Indian, and vegetarian but when tried going vegan, I snapped in two weeks because I just could not do without tea, coffee and curd, which is a staple!
HI, Susan,
I'm not a vegetarian anymore, but this recipe has me hooked. I"m going to look for the yeast soon so I can give this a try. Terrific site!
Frankly, I was so worried these would be terrible. I haven't made anything even remotely egg-like since I've been vegan.
To my surprise, they were wonderful! They are definitely going into constant rotation in my house.
I upped the amount of cornstarch, and the quiches still felt a little soft on the inside. But after they were reheated for lunches throughout the week, they were absolutely perfect.
Thank you for a great recipe.
Hi Susan, I finally made these this weekend after having them bookmarked forever. All I can say is wow! If you ever publish a cookbook, you better believe I'm buying it. My husband and I gobbled these up, and will definitely make them again. I'm really excited to make these for some omnivores - doubling the batch so we don't fight over them! :)
Hi Susan! I just made these, and despite TASTING delicious, they are floppy and soggy? What did I do wrong? Should I be adding more cornflour? I added a grated carrot to the mixture, could that be where I went wrong?
Despite their appearance, I'm eating them from a soggy pile in my hand. They taste amazing!
Peachy_pie, I'm so sorry they came out soggy. Yes, I do think that more corn flour (same as our corn starch, right?) would do the trick. Sometimes I think that American corn starch is a stronger thickener than that made elsewhere, so using more would probably solve the problem.
I made these for dinner last night along with the Brussels Sprouts with Basil and Garlic.... YUMMMMY!!
I'll be writing both recipes into my cookbook for easy reference in the future. Thanks so much!
I made these for dinner last night and I followed the recipe exactly except instead of 12 muffins, I made 10 because that's how it worked out. I cooked them for about 35 minutes and the knife came out clean but they never really "set up". They were delicious but they came out falling apart even after I let them cool down. Perhaps I should have let them cook even longer?
Virginia, I'm sorry they didn't set up for you. I'm not sure what the problem was, but I don't think cooking longer is the answer. It may be that your tofu is waterier than mine; next time I would use a little more cornstarch, maybe an extra tablespoon. If that isn't the problem, you could try cooking a little longer; and be sure to let them rest a few minutes after taking them out of the oven. Good luck!
Those quiches look good but is the yeast essential to the cooking or is it just for nutritional purposes? In other words, will the recipe work without it?
When I first got these out of the oven (after 50 minutes - I must have set the temperature too low), I was a bit disappointed. The constancy was great, EXACTLY like eggs, but the nutritional yeast kind of ruined it for me. They tasted a lot better cold tho; once I let them cool in the fridge overnight the yeast flavor was much less pungent, and they tasted even more egg-like. The next time I make these, I'll probably halve the nutritional yeast and up the salt a bit, I think they'll work out much better for me then! I'm also going to try making them with a crust.
Susan, I just finished making these quiches, and they are so delicious! The first time I made them, I used asparagus and onions, and they turned out great. This time I used a yellow pepper, half an onion, and a bunch of spinach and they turned out fabulous! Thanks again for the recipe!
I made these for the first time and like others here, mine collapsed and didn't hold together -- I'm in Australia, so maybe the cornflour here isn't as strong as cornstarch in America -- but I definitely will experiment and make them again, maybe adding more cornflour, because despite having to eat them out of the muffin pan with a spoon, they were amazingly delicious!
I made these the other day when I was fixing brunch for my friend. They were VERY tasty, but unfortunately I couldn't get them out of the muffin pan without them falling apart :(. I just put them on a plate and made them look scrambled egg-like. I used a metal muffin pan without liners and used arrowroot as my thickener. I wondered if you had any suggestions on how I could get them to keep their shape and stay together next time coz I definitely want to make them again!
I've only made them using silicone muffin cups, so I'm afraid I'm not going to be much help (other than to suggest using silicone). Is the muffin pan you're using non-stick, and are you oiling it well before filling? I don't think the arrowroot would have any effect on the sticking--I just think they're easily stuck, so it's best the use the most non-stick surface possible.
The other alternative is to make them with crusts. You could try cooking them in phyllo cups, if you didn't mind the added fat.
I had the same problems as a few other people when I made these, and they didn't stick together, but tasted amazing! I will try with more cornstarch next time but have one more quick question. Is nutritional yeast the same as other yeast? I may have gone wrong on this front as well, but I could not find nutritional yeast anywhere.
Thanks, peace
Amy, I think there are two possible reasons why they don't stick together for everyone: 1) if you put too much vegetable filling in them and 2) if the cornstarch you use isn't as "sticky" as mine. People outside the US seem to have this second problem, so it may be that the cornstarch in other places is different than it is in the US. In that case, definitely use more.
Also, nutritional yeast is totally different than bakers' yeast; it's what gives the quiche its flavor. I'd rather leave it out than use baking yeast. Sometimes nutritional yeast is (wrongly) called brewer's yeast, but real brewer's yeast tastes bad. I suggest looking for Red Star brand--you can order it online to make sure you're using the right kind of yeast.
I just made these and they are amazing! It took a while for the centers to set up & I actually had to cover them with foil to keep the tops from browning too much while they baked longer, but they ended up turning out great with nicely browned tops & bottoms.
Thanks for all the great recipes using silken tofu, I've been cooking with it a lot more these days!
Marmite is so totally not like nutritional yeast. It's yummy, but completely different. In the UK you can get Engevita brand nutritional yeast flakes from health food shops (though not Holland & Barrett), though I got mine from veganstore.co.uk).
All I wanted to do was use up a block of silken tofu. I ended up with this most amazing recipe!! It's definitely going into the regular rotation. I thought about telling my family it's not that good so I can have them all to myself, but I kept saying "mmmm" and "ohmyGod" when I tasted the first one ;)
I made these today, and they are lovely!
I had let them cool a bit in my silicon muffin tray, and found that the top set up, while the bottom was much softer. Though it had shape, it also had the texture of soft scrambled eggs. So I turned them out onto a sheet of waxed paper, and let the bottoms cool, naked, in the air, and they set up just like the tops had.
Pictures, anyone?
http://tinyurl.com/5n6vlv
http://tinyurl.com/585une
OMG they look so good. I'm going to make these for my son's birthday party next month. I'm dying to taste them!
Thank you so much for this recipe. First made it a month ago, using a rosemary/garlic blend dried spice mix. House smelled absolutely wonderful; exceeded only by the taste of the mini-quiches. Great that they are fat-free 'cause I've made them each week since!
I've been dying to try this recipe for so long and it exceeded my expectations! I added a little Follow Your Heart Vegan Gourmet cheddar and I loved the flavor and texture of the whole thing, absolutely amazing! I also baked them in cute heart-shaped silicone muffin cups which only enhanced the wonderfulness. :-)
Hi Susan, these look great! I'm going to a brunch in a couple of weeks where I will be the only vegan. Do you think these would be good for that?
Hi Susan!
I found your tofu quiche recipe on google.
I just made it and they are so yummy :)
Thank you a lot for posting it, I can wait to try other of your recipes.
I actually added some cut corn, peas, spinach and sun dried tomatoes to it and made it double recipe.
A couple other things I had to change due to what I had available at home, instead of turmeric I added a little bit of Curry and Paprika.
Best regards,
Lara Atayde - San Francisco CA
vegan since january 08 :D
TIP: If you are having trouble with them setting, try this: omit the soy milk completely. I made 3 batches without any milk. All turned out beautifully.
Another TIP: Scoop them directly into an aluminum muffin pan sprayed with oil. They will pop right out when they're done. Let them cool and a cooling rack.
They will take approximately 35 minutes at 350F.
I've been looking at your website for quite some time now and finally managed to make one of your recipes. This is my first one from your blog and I am posting here to join all the other rave reviews.
I made this recipe for a vegan friend of mine who claimed these were the best things ever. Since I am not a vegan myself, I had to suffer some third-degree interrogation about the ingredients. Wow.
I can't wait to try more of your recipes.
OMG!
I made these for a brunch with a self-proclaimed tofu hater. They were a hit! I doubled the custard recipe and made two variations: one with asparagus, the other with spinach and mushroom. Both came out great! I will make these often. Thank you!
I have been a vegetarian for a little over a year. I am trying the make the switch to full on vegan. I have never eaten tofu until I made your mini quiches today. They were delicious. thanks so much for sharing your recipe. Your blog is such an inspiration for me. Please keep blogging!
WOW! I have been dying for vegan quiche!!!! This was eggy fluffy and flavorful!!! I used texas size muffin cups and baked for about 50 min. and they were perfecto!
I subbed the thaini for 1 tsp of sesame oil and 1 tsp white miso and I was all out of rosemary and added in some parsley and sage. Oh and some broccoli...I guess you cant go wrong with what you add here! I love this blog in the fact that I can wake up, rummage thru my fridge and create an exquisite meal without being disappointed that I dont have a specific ingredient. :)
I made this last night for my totally carnivorous boyfriend. I also made the potato kale fritters, except I made them on my griddle with just a tad of olive oil and served it all with steamed broccoli and a nutritional yeast, red miso, mustard, chili powder (and some other spices) gravy ( I didn't call it "cheese" because to me it tastes like a mushroomy gravy). In any case HE LOVED IT!!!! And I did too! I was thrilled because he refused to believe THAT was vegan! I am glowing. THANK YOU!!! I am not planning on turning him into a vegan, but I would be very happy to be able to share some delicious meals with him:)
When I made this, mine didn't hold up too well, so I ended up making them into more of a scramble. I also omitted a few things, like the nutritional yeast, but it was still pretty good. It tasted exactly like eggs!
I made these today to take to my brother's for Easter brunch. I didn't have the silicone cups, so I made these in a dark nonstick metal muffin pan. They did NOT turn out well at all -- very flat and done on top but not done at all on the bottom. They are delicious, though -- as someone else said this is the best vegan egg-y substitute I've had yet. Maybe next time I'll try pouring the mixture into ramekins within a baking dish with an inch of water? Baking it like a custard might help with cooking the bottom?
Oh yes. Just made these, still warm, and SOOOOO good! If I hadn't made them to take to a party tomorrow afternoon they'd be all gone by now. Awesome. Thanks.
I just made a batch with a potato crust and they're yummy. I still need to play with it a bit, the potato layer was a bit soft.
I grated one russet potato and put it into the bottom of sprayed muffin tins and baked it at 450 while I made the filling, then dropped the temp when I added the filling.
I think next time I'll flip the potatoes before I add the quiche mixture, but other people might want to play with it. It did prevent them from sticking on the bottom, which was a problem for me last time.
I'd already tried the version with the brown rice crust, but finally got some silicone muffin cups to give these a shot (my husband wasn't a fan of the crust). They were great! I can't get nutritional yeast here in China, so I sub in about 1 T of Dijon mustard which gives it a nice flavor. I also use a bit more tahini than called for (more like 1 T). At any rate, my French husband thinks your version tastes more eggy and like real quiche than my usual tofu quiche, so I think we'll be sticking to your method from now on!
These looks so yummy! I think I'm going to make them today because I have all the ingredients (well, except tahini and green onion, but I'll just use peanut butter and leave out the green onion). I'll let you know how they turn out :)
-Sally
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