These tofu-based, mini vegan quiches are extremely versatile: Good hot or cold, for breakfast, in a lunchbox, or as party appetizers.
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 mini vegan 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.
These tiny vegan quiches are 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!
More Vegan “Egg” Dishes
Through the magic of tofu or chickpea flour, vegans can enjoy lots of formerly egg-based dishes. Here are a few of my favorites:
Mini Crustless Tofu Quiches
Ingredients
- olive oil spray optional
- 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 or extra-firm silken tofu drained of water, see note below
- 1/4 cup plain soymilk or other plant milk
- 2 tablespoons nutritional yeast
- 1 tablespoon cornstarch may substitute another thickener such as arrowroot or potato starch
- 1 teaspoon tahini or cashew butter optional but preferred
- 1/4 teaspoon onion powder
- 1/4 teaspoon turmeric
- 1/2-3/4 teaspoon salt
- 1 generous pinch black salt kala namak adds an eggy taste, optional
Suggested Tools
Instructions
- Preheat the oven to 375 F. Spray 12 regular-sized muffin cups well with non-stick spray or use silicone cups like these (do not use paper because it will stick).
- Heat a non-stick skillet 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, remove from the heat, and set aside.
- Place the tofu and all 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.
Notes
Nutritional info is approximate.
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Lisa Henderson
These were better than I expected. They might have been great if I had followed the instructions, but I was out of rosemary (used thyme), and I don’t really like mushrooms that much (used finely diced potatoes), also, I seemed to be out of green pepper, so I used a frozen onion pepper blend (cooked before adding). After reading all of the comments, I added an extra teaspoon of cornstarch — just in case. And somehow I forgot the tumeric. Even with all of the changes, they still came out great. My husband who is not a fan of anything tofu even liked them. I’m planning on stashing 3 in the freezer for a breakfast sandwich tomorrow. I’ll let you know how that turns out.
Lisa Henderson
Okay. I tried freezing one serving for breakfast the next morning. The froze just fine. When reheating in the microwave, they gave off a little water (I heated them wrapped in a paper towel). The texture wasn’t really any different. The outside had a crust that was originally a little crispy — and it was less so when heated in the microwave, but that happens to pretty much anything heated in a microwave. They were still really good.
Susan Voisin
Thanks for letting me know! I’m glad to hear that they freeze pretty well. Now I need to make a few batches!
Delicia
I have just made these crust less quiches, wowzer!!
They were amazing, thank you so much x
Elise perez
I made these before I saw your note about the type of tofu to use. They came out very crumbly, but I was just like “What a great omelet!!” lol Regardless, this recipe is very tasty and I will make it again. This time with the right tofu.
Jessie
Hi Susan! Thanks for creating such an amazing blog. I love it! I am wondering if you have ever used black salt for an eggy taste in your quiche-like recipes. I read somewhere that can make tofu more egg-like, and I will hunt it down if I get a good recommendation from you! Also, I made your quinoa paella tonight and it might be the best paella I have ever had. Thanks again!!
Susan Voisin
I do! You just have to be careful because black salt (which is actually pink) is very strong, so too much can make your quiches taste like rotten eggs! I just add it a pinch at a time.
I’m so glad you liked the paella! 🙂
Melina
Please don’t laugh at me but I’m not so sure what ‘smooth and silky’ is supposed to look like- any possibility of seeing a picture? I processed my tofu and it held together but I don’t know that I would consider it silky.
Tracy
My husband and I made these yesterday and brought them to a Superbowl party, they were awesome! Thanks for sharing the recipe 🙂 Next party I am going to make them in the mini muffin tins – it’ll make more and I think they’ll look cute too. GREAT recipe 🙂
Pnina
Hi. I have made this recipe 3 times now, but not for a long time. I always just used whatever veggies I had on hand. This time I think they were especially delicious 🙂
I used broccoli and leeks which I sautéed in a generous amount of earth balance margarine for a bit more richness, had to leave out onion powder and chives as I was out, and instead of rosemary I used herbes de provence mix (which has rosemary in it). I wanted to eat all of them and could have easily, but stopped myself at 6 :). Only disappointment is that my 2.5 year old did not get excited about them 🙁 She is soooo difficult to please though. Thanks so much.
Erica
Wow! These were so good!!! I should have made more than one batch! My husband really liked them too! I put a little bacon bit style tvp in mine!
Claire Gedman
Recently retired and becoming vegetarian ?vegan. I wanted to make my own seitan and find eggless egg recipes. Your web site is perfect. I am compiling my grocery list with items from your recipes. I have been buying all ready-made products and not feeling satisfied, plus I love to cook Can’t wait to try recipes on my teen grankids!
Sherrie
Sorry Susan, I didn’t like these at all. I purchased silicon baking cups specifically for this recipe and prepared exactly as instructed. I baked them about 35 minutes. They turned out way too moist and I didn’t like the flavor. I’m not sure if living in a high altitude city (Denver) would cause them to not firm up. I was disappointed because I was really looking forward to them.
MrsAwesome
Great recipe! I did a test run of it yesterday. I see that some people had issues with it not firming up etc so I just made a batch with some chopped green onions just incase it didn’t turn out good. I used the mori nu extra firm silken tofu because that’s what I had on had. I blended that in the blender with everything. I used black salt instead of regular salt to give it a bit of an egg flavor.
I didn’t have silicone muffin cups so I used a regular muffin tin sprayed with baking spray (the kind with flour in it). My batch made about 9 because I filled them a bit more full. I cooked them exactly 35 min and they were perfect and lifted out of the muffin tins perfectly. For those who use a regular muffin pan I’d suggest trying the baking spray or just use a little olive oil spray and dust the tins with flour afterwards. They were a HUGE hit and gone in only a few minutes. I’m going to be making more today and will also attempt to make it into a full sized quiche. Thanks SO MUCH for this amazing recipe!!
April
Fantastic recipe. I only use sprouted tofu, so I think the cooking time will be considerably less, we will soon see. Thank you for posting~
April
Hi Susan!
I want to make these for xmas brunch, can I make the batter the night before and store it in the fridge until I cook them? Thank you!!!
Susan Voisin
Yes, but they may take a little longer to cook since the batter will be cold.
April
Ok perfect, thank you!
Michelle
YUM! For those who don’t/can’t do soy, I would sub cooked quinoa or beans, instead.
Susan Voisin
Good luck with that. 😉
Mandy
I was going to make these as an appetizer for a party. Is there any way I could bake these ahead of time and freeze them for a few days or should they keep in the refrigerator?
Susan Voisin
I think someone else commented that they do freeze well, but I haven’t tried it myself.
Sandi
I would love to print this out but need to email it to my husband who can print it for me, I haven’t been able to find where I can email this recipe from your Facebook page. Please enlighten me .
Susan Voisin
Sandi, you could just send your husband the link to this page: https://blog.fatfreevegan.com/2006/12/mini-crustless-tofu-quiches.html
Then he could click on Print Recipe to print it for you.
Sally
I’ve seen this for years and am now ready to make it for a brunch! But my tastebuds have never liked rosemary, can’t stand it in fact. Seems like it would be missing something to just leave it out. What other seasoning(s) might work? Basil? Dill?
Thanks!
Susan Voisin
I think basil would be great. Hope you enjoy them!
Amy
Just came across this recipe, nice idea. The mini crust less tofu quiches are very good. The second time I added other vegetables, because I did not have mushrooms, and they turned out well!
Technus
Even though I used the wrong tofu (just silken), and sweetened soy milk (it’s all I had at the moment) they turned out pretty awesome and my family loved them 🙂 Next time I will try more cornstarch or firm tofu, though.
Thanks for the recipe!
Katie
Delicious! The grocery store near me only carries nasoya tofu, and I didn’t feel like making an extra trip. So, I used the nasoya silken tofu and doubled the amount of starch (I used potato starch). I also left out the soy milk completely. For the filling I used sundried tomatoes, mushrooms, and green onions. I made 5 larger quiches (I have one of the jumbo muffin tins with 6 openings) so I also cooked them a little extra. They turned out incredibly tasty, though they did stick to the oiled pan and getting them out was quite messy. I have a feeling I will be making these a lot so I ordered some silicone muffin liners to help with that issue. They were great hot out of the oven but also awesome cold the next day.
Janine
I’m wanting to try this recipe, but I do not like rosemary. Is there another substitute herb you could suggest?
Susan Voisin
Basil or oregano would be a good substitute for the rosemary.
Roxanne Marchese
Instead of mini’s has anyone made in pie plate etc.
Kera
Honestly, I wasn’t too keen on making these but my husband asked me to after seeing them on Engine 2’s Facebook page. They were surprisingly delicious and a definite keeper. I want to experiment with different veggies. Even my neighbor ,who hates tofu and made a yucky face when I told her what I was cooking, admitted they were good!
Donald Hoffman
Just tried these. Complete and utter disaster! They never came together in the oven.
Jeffrey
I made two batches of these. The first batch as is. The second batch I added green chilies and baked vegan cheddar cheese on top to make a Mexican version. Both turned out wonderful. I used Rice milk which is thinner in consistency and added a touch more corn starch to thicken it. This will be a new recipe in my rotation.
Peggy
I made these using the tofu I had on hand, which was Sprouts brand firm. I used almond milk, and it took a little more than called for. I used green chiles, onions and some Mexican food spices. I used mini muffin tins, because I don’t have the regular sized ones at the moment. I made a crust of oat bran, defatted soy flour, and nutritional yeast with a bit of olive oil. I pressed a teaspoon of the crust mixture in each muffin cavity, and I put a tablespoon of the tofu mixture on top of the crust. They cooked for about 22 minutes. I was surprised at now delicious these are! They popped out of the tin with ease, and they have a wonderful eggy texture and flavor. I’m amazed and so pleased!
Dorothy Toppenberg
Looking for a recipe for banana cream pie using Silken MoriNu.
Thanks for your help.
Dorothy
Leah
These were the first quiches that I ever made–and they were delicious! That being said, they felt a little dense, and they didn’t rise at all. Is that normal? Any tips. I used broccoli instead of peppers, and purple basil instead rosmary, and extra black salt. Like I said–the flavors are delicious!
Susan Voisin
Did you use water-packed tofu or the Mori-nu tofu in the shelf-stable box? They don’t rise a lot, but I would never describe them as dense, so I wonder if it could be the tofu you used.
Leah
Mori-nu. I’ll try them again since they really are delicious. Thanks!
livinrsd
Oh My Goodness!!! These are absolutely incredible…texture, taste, seasoning, hot, cold (so good) or train temp (as I ate them on a 21/2 hr journey)…though I did add extra nutritional yeast, ground black pepper and garlic powder as onion powder is nonexistent here. Was interested to see how they would turn out as Mori-Nu is unavailable so I used a firm silken tofu I adore. Took the plunge and they set up amazingly well in approx. 24 minutes in a silicone pan. You were right about them being light and going quickly. Delicious. Will be making double and triple batches starting this weekend. My beloved, who adores quiche, ate three in a matter of minutes and was impressed when told the ingredients. We had a chuckle naming all of he options others might choose for a snack/light meal compared to how much flavour and how few calories these have. They also keep beautifully in the fridge.
Another incredible recipe by you. Many thanks for your hard work. Being disabled., cooking can be quite a challenge for me but you have taken the guesswork out of it so I know the effort I expend will produce yummy results. You truly make cooking and eating ff/lf vegan food a pleasure. You are treasured!
Danielle
I’ve been making these at least once a week since I found your recipe a few months ago. Your original is amazing but I’ve just slightly adapted it over the months and usually have a leek and thinly sliced vegan bacon filling. I also add a tbsp of Vegg to the mix… thank you so much xx
Lé-nic
This is definitely one of the best recipes I have tried since going vegan – thank you!!
Ainsley
LOVE all of your recipes. These are amazing, can I freeze the extra if I make bulk?
Susan Voisin
Sure! They freeze well. Glad you like them.
Anne Karakash
This looks delicious! I hate, really hate, eggs. But I’ve always felt like I was missing out on quiche and omelets, so I am really looking forward to trying these. Thank you so much!! –AnneK
Lezly
My husband loved these. The two of us polished them off in three days! What a wonderful site!
kathleen
I stumbled across these on chocolate covered katie’s amazing blog and they are DIVINE. I had on my hand some tofu with no idea what to do with it and am so glad i found this recipe. Make it. You won’t be disappointed!
Janet Cox
I made these this morning. They are GREAT! I served them with some salsa. Question- can I put these in a pie pan and make one quiche. My husband and I ate all of them for breakfast. And to serve them with tortillas and frijoles for dinner.
Jessica
How long would these last in the fridge after making them?
Susan Voisin
They should last several days to a week. Keep them covered so they don’t dry out.
Jade
Hi Susan. Do you think I could freeze these quiches? Thanks.
Soleah
Really good thanks! Will make again, but a lot more!