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 wanted to try using silken tofu. 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
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I'm SusanV, and I love good food. Join me as I create delicious dishes made with whole foods and without a lot of processed fat and sugar. 
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{ 51 comments… read them below or add one }
Tofu is great for vwgwtarians like me!
I am new to this blog and am very excited about it! I was wondering if the milk used must be soy? Or can you use another plant milk suce as rice or almond?
Sure, use any kind of milk, as long as it's unsweetened. I hope you enjoy it!
I only came across this recipe a few weeks ago and tried it tonight. Yum! I made two batches. One as is–with the exception of using almond milk as I was out of soy–and the other using onion, tempeh 'fakin' bacon' strips, and spinach for the filling. It's good! I used to make wonderful quiche–now I still do.
Also, I have a glass countertop convection oven that I used. It's hard to find recipes for these. I put the silicone cups on the high rack directly, 375 for 5 minutes and then 350 for 25 minutes. It was wonderful!
Thank you for the recipes that you post. My picky daughter will be home in a little while and I am hoping that she will like them as much as I do.
Little tip for these, they look real classy if you pour the quiche batter into hollowed out tomatoes instead of muffin tins. that way you can eat that part too!
My daughter is allergic to sesame and tree nuts (including almonds) – what would you recommend as a substitute for that ingredient? I am dying to try this recipe!
Leigha, I would just leave the tahini out. It doesn't contribute that much flavor. I hope your daughter enjoys them!
We loved these mini quiche! Hubby and 14 years old daughter have requested more today (yes, both of my daughters, 14 and 19 now, have been raised vegan. They have been significantly healthier than their peers and very athletic).
I am also working on the greek yogurt. I used your recipe for soy yogurt using Soy Dream. I imagine that the nutritional info for the yogurt remains the same as for the soy milk since the quantity remains the same. But do you have any idea what happens to the nutritional break-down for the Greek Style Yogurt made from that yogurt recipe? I'd like to figure out the points for the Greek Style Yogurt.
Thanks for your fantastic Blog!
Thanks Susan for this amazing recipe. Coming into summer here in Perth (Western Australia) and these quiches are perfect for this time of year. I've already made some for non-vegans and they were a hit!
Oh my goodness! These quiches are absolutely delish! Everyone in my family loved them- vegans and meat eaters alike. Thanks Susan.
Hi Susan! I made these a while back and they were delicious!! Thank you! I made them with blended cashews. Do you recommend another ingredient instead of tofu as a binder? We are trying to stay away from most soy products currently…Do you think it will hold just with the blended cashews?? Thanks for your help in advance!
I'm going to try the this in muffin cups. Do you think I can freeze them to use as breakfast on the go?
Hi Island Chica,
The kind of tofu really depends on the recipe. I like the aseptic kind for this recipe and in sauces and desserts, but for most other uses, I use the regular kind in the extra-firm variety. The aseptic kind is good for blended things, but in something like these quiches, it needs corn starch or some other thickener to give it structure. Regular tofu is great for slicing or cubing and using in stir-fries or seasoned and baked, alone.
If you do a google search, I know there are lots of webpages that explain the different kinds of tofu and their uses. You may even find some videos.
Good luck to you. And congratulations for entering 2010 as a vegan!
Hi, just started following you.
Is there any sub for the tahini? I never buy it as 1) can't find it often and 2) not crazy about the taste.
Would it matter a whole lot if I left it out?
Thanks
I'm so glad I found your blog (as you can tell, since I'm now browsing through the archives like a hungry person). But fewer than 100 calories for FOUR quiches? Seriously? I know you used lite tofu but that is amazing. I may have to make these just to see how something under 25 calories per quiche can be so good.
Hi Rachel–It sounds impossible, but when you consider that an entire package of lite silken tofu contains only 120 calories…that's only 10 calories per mini quiche from the tofu, so the majority of the calories come from the other ingredients.
I hope you give them a try, but beware: They're so light and good that you may wind up eating more than 4 of them!
Wow, these look good. I'll definitely be making them soon. I've been wondering though, do the silicone cups make the food taste…siliconey?
Simply delicious! I cooked some of these quiches for New Year's Eve and they were a real hit among my family & guests.
Hi Susan,
I LOVE your blog! My husband, son, and I have been vegetarian for a year and have been considering taking the plunge to becoming vegans (my son and I are cheese folks and my husband loves milk). Your blog has been a source of inspiration for me and when friends and co-workers ask about where I go for recipes and ideas, I send them to you.
I have a question about the nutritional info on these quiches. You say to use 12 regular size muffin tins, but the nutrition info says 4 mini quiches. I can't imagine that 4 regular sized muffins would only be 96 calories … or could we be that lucky?!!? So what is the nutritional value of 1 regular sized muffin?
muddypenguin–Believe it! The major contributors of calories in this recipe are 1 box of tofu and 1 teaspoon of tahini, and when you divide those over 12 muffins, it comes out to very few calories. I just ran the recipe through my new software, and it comes out a little bit higher than as posted, but still very low–114 calories for 4 mini quiches or 28 calories each. Enjoy without guilt!
I love this recipe. I used firm tofu and they came out wonderful. Thanks for the recipe. It will be a staple in our house.
These were tasty, but if you like things a little spicier don't be afraid to add more spices cause it is a little bland(for us at least). My 2 year old even ate some. We ended up food processing all the ingredients, but I think I forgot to add the soy milk, will definitely do different variations of this in the future.
My third recipe of yours and my first failure
Maybe I need to stick with the Ridiculously Easy recipes? Anyway, mini quichees tasted great, but in scrambled egg form on toasted whole wheat english muffins! Followed recipe to a T except I used 2 scallions instead of a chive. Used silken tofu (this brand doesn't indicate firm or soft silk — just silken) so I'm wondering if regular tofu would work better?
Sahari, I'm sorry they didn't work out. Did they just not set up? What was the brand of tofu you used? If it was wetter than the Mori-Nu firm silken that I used, it may need more cornstarch to hold it together. If you try it again, please let me know your results.
Yes, they didn't set up. As in, they didn't even think about it! We used Organic NaSoya brand 'Silken' — here's a link to see the packaging:
http://www.nasoya.com/products/tofu/silken.html. Their 'silken' doesn't have firmness options… We're going to try again w/ regular(non silken)
NaAoya (firm)and see what happens before switching brands altogether… I'll be sure to post back and let you know how we fared. Thanks so much for your response!
Good morning! I just discovered your blog & it's a Godsend. I'm excited to try your Mini Quiche, & your Ridiculously Easy section looks fabulous. Esp. for my family ~ not vegan but heading that way. Both my husband & daughter are lactose-intolerant.
Here's my question: So many great recipes call for garlic, which my daughter & I can't consume. If we do, we're in total misery, just sick. If I omit garlic from your recipes, would they still be delicious?
Or should I adjust the seasonings? For eg., instead of 1 tbsp. chili powder, I use 1 tsp. each of cumin & oregano. I'd be grateful for any suggestions. Thanks so much!
Dee D., I would just increase the amounts of the other seasonings to make up for the absence of garlic. Also, if you can eat onions, I might and a little minced onion to replace the garlic flavor.
I made these last night. They were indeed delicioso. I didn't have mushrooms or bell peppers so used frozen brocolli, asparagus and stiry fry vegetable (we've been snowed in for days and there's no getting to a grocery store). You weren't lying about these being light. We ate another dinner after we ate this dinner. Also, even through I greased the muffin tin they didn't come out cleanly. But they taste great. I'll try this as a full-size quiche next time.
I have made this twice now – once in a muffin tin and once in a 8×8 pan.
The pan worked better for me only because I let them bake for about 35 minutes and they were completely done. The muffin tin ones I did run a knife in and it had just a bit of gooey left and I should have baked them longer.
Both times DELICIOUS! My husband thought I was serving him eggs.
I used broccoli instead of mushrooms, but otherwise everything else was the same.
Thank you for the awesome recipe! You truly are an inspiration.
blog.fatfreevegan.com; You saved my day again.
Hi Susan–
i so want to make these right! From the reviews, I know something must be wrong in the way i made these…they tasted bitter and synthetic and i normally love tofu.
I'm thinking maybe it was the type of soy milk or other ingredient that i used or the new silicone cups (I bought some just for this recipe).
What brand of soy milk and tofu do you usually use? Did you have to break in the silicone cups before using them?
I used a refrigerated "plain" "lite" soy milk (Archer Farms from target) and morinu lite silken tofu. the yeast and seasonings were all from the bulk section at our natural food store.
Since i am newish to cooking vegan, I am not familiar with the specific flavors each ingredient impart and want to lower the rubbery, bitter taste and don't know where to start. I want to try these again because they look sooo delicious and soooo many great reviews…what could be the source of my mistake? thanks so much for your great blog!
I love how they look..enticing and healthy! Nothing beats this combination.
Okay, I'm back. Used NaSoya Firm tofu, and half a Tbsp more of the cornstarch (just in case) and voila! Cute, very delicious little quiches. They didn't want to pop right out of the muffin tins though (dark coated metal which were oil sprayed prior to filling). I think crusts will do the trick nicely. Will report back on that. So in conclusion, I would say that the brand name of your tofu (Silken) was where I went wrong (I tend to think literally). Three cheers for Susan V!
Thank you so much Sahari–I do believe the silken tofu is a culprit..I was cooking today and tried it straight out of the box and voila that's the yucky taste that ruined my 1st attempt. I even tried boiling the silken tofu to see if it helped get rid of the yuck to no avail. This week I am going to try it again. Susan V your recipes have completely inspired me:)THANK YOU
I have a dumb question to ask about these, due to the fact that I have always hated eggs and have never tried quiche of any variety. Are these supposed to be eaten hot or cold? I have noticed people saying that these are especially delicious the next day. Did you reheat them, and if so, how? Do they need to be reheated in the oven, or will a microwave do the trick without reducing them to sludge?
Finally made this today. Very good. I made it with kale instead of mushrooms and it was great. A great quiche recipe that will probably do well with a variety of veggie ingredients. Thanks for your blog, love it!
We so, so love this recipe! We have made several variations, mostly because neither of us like mushrooms. Favorites have been fresh asparagus & red bell pepper, broccoli & carrot.
Tonight I used the recipe for inspiration to make a savory bread pudding out of a stale baguette a neighbor gave us on a walk earlier this week (she's a caterer and had just got home from an event with leftover baguettes). For veggies I used some carrot, celery, red onion, fresh garlic and a good-sized bunch of green curly kale. Popped the whole thing in a 9 x 12 pan and the house smells fabulous!
Thanks for the great recipes, inspiration and the handy pressure cooker beans reference (it is printed out and stuck to my fridge)!
Oh, this recipe is so good and so easy. I too used spinach and sun dried tomatoes. I also added a little more corn starch, and used a metal non stick muffin tin. They baked for 35 minutes and came out of the pan in one piece after cooling for 10 minutes. The only thing I would recommend is make a double recipe as they disappear fast!!!
Very nice. this is perfect to trick my kids for a very healthy meal – they LOOOVVEEEE tarts and for sure this tufo flavoured treat as well.
Thanks a lot for sharing this recipe.
This is definitely one of my most favourite food blog. I od not find only rare and delicious began treats but many sorts of wonderful recipes as well!
Unbelievable. I’m recently vegetarian and I think this may be better than any egg based quiche I’ve ever had.
Blew me away.
Hi Susan!
I cook for someone who is allergic to yeast. If I omit the nutritional yeast from the recipe would I have to add more cornstarch? If so, how much do you think would be needed?
Thank you for all of your awesome recipes!
If you omit the nutritional yeast, you’re taking away most of the flavor. I suppose you could increase the other herbs and spices to compensate, but the yeast is there for seasoning, not thickening.
Hi Susan – Thanks for the great recipes! Would these quiches freeze well? Thanks!
I’ve never frozen them so I can’t say for sure. Freezing changes the texture of tofu, but sometime that can make things taste even better. You could try freezing one of them first, just to see the results. We never have ANY leftover, so I’m not sure I can perform this experiment myself.
i have tried making this twice now….. and when i remove form the oven the bottoms of the quiches are soggy! they kind of firm up after cooling….but it’s not like its supposed to be….. should i add more corn starch?
Sorry about that, Angela. You could try adding a little more cornstarch and cooking them a little longer to see if they firm up more.
ok, this is some conspiracy or something…..i cook alot with much success and now i’ve made these dam things for the 3rd time! i didn’t use cups this time as greasing cups just seems to add to the problem. so i put straight into greased muffin tins (as someone on here suggested). now they’re stuck and the only way to get them out is with a spoon which of course destroys them because they are too soft in the middle. do i really need to buy silicone cups? should the veg be processed with the tofu to make it smooth before baking…(did that on 2nd attempt which seems to help a little)… the only ingred different is i’m using corgette instead of mushrooms…. people, what do i have to do to make these dam things!!!
i put extra cornstrach which didn’t really make alot of diff and baked for the whole 35 mins. i’m using the right tofu and everything! i even have an oven thermometer, so it’s not that. this is why i think i must need silicone cups. i just can’t believe that everyone can make these except me.
This sounds great! I have yet to find a good quiche recipe! I think this will be it! Thank you, I look forward to trying it!
Can I convert this recipe to a mid sized quiche plate? Also, can I use the firm tofu instead?
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