Today I bring you the dish you didn’t even know you were craving: Vegan Mini Quiche! The reason I know you’ll love these more than you realize is because that’s what happened to me. My girl Lauren had her baby shower on Sunday and requested vegan quiche be on the menu. Honestly, the thought of quiche, vegan or not, has never gotten me excited, but who am I to stand between a pregnant lady and her food? Also, I love Lauren and was happy to help make her special day a little more delicious, so I made two kinds of quiche: Sweet Potato & Baby Kale (pictured above) and Broccoli & Cheddar!
I used this recipe from FatFree Vegan Kitchen as my starting point, and branched out from there. Lauren is kinda picky so I was limited in the veggies I could use (no mushrooms or anything red!), but I knew baby kale was a must because I have a ton of it growing in my backyard and it’s crazy good. The shredded sweet potatoes were originally added just for some color, but their flavor turned out great too.
I can’t actually remember if I ever had quiche made with eggs, so I can’t be all like “OMG! This tastes just like the original!” but I can tell you this: These were damn delicious. The tofu (thanks to the cornstarch) felt very much like cooked eggs, and the veggies and seasoning gave them that wonderful breakfast/brunch taste. I didn’t have any black salt, but if you add that it would be an even more authentic taste!
The second batch was modeled after my Creamy Broccoli Cheese Soup, and used all the same seasonings! That one was my favorite, it was very decadent. Scroll down for both recipes and check back soon for some more variations. I’m thinking about something with coconut bacon…
- Non-stick spray
- 1 cup baby kale, washed and chopped
- 1 cup grated sweet potato
- 1 green onion, sliced
- 1/2 teaspoon rosemary
- Pinch of S&P
- 1 12.3 oz package Lite Firm Mori-Nu Tofu, WELL DRAINED
- 1/4 cup unsweetened soy milk
- 1 tablespoon cornstarch
- 2 tablespoons nutritional yeast
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
- Preheat oven to 375, and spray a 12-cup muffin pan with the non-stick spray. Set aside.
- Water saute the kale and sweet potato for 2-3 minutes. Add the green onion, rosemary and S&P, and continue to saute for another 2-3 minutes. Make sure there's no moisture left in the pan. Remove from heat and set aside, leaving it in the pan.
- Combine the rest of your ingredients in the food processor and pulse until completely smooth. Scrape back into the veggie mix, stir and taste. Add more salt if needed.
- Spoon into the muffin tins. Reduce the oven heat to 350 and bake until the tops are golden and fork tines poked into the quiche come out clean, 30-35 minutes. Serve hot, warm or cold.
- If you didn't do a great job draining the tofu, or there was a lot of moisture left in your veggies, the cooking time will need to be longer. Just keep an eye on them, and continue to add 5 minute increments to the oven timer!
- Non-stick spray
- 2 cups well-chopped broccoli
- 1/2 sweet onion, diced
- 1 teaspoon Italian seasoning
- Pinch of S&P
- 1 12.3 oz package Lite Firm Mori-Nu Tofu, WELL DRAINED
- 1/4 cup unsweetened soy milk
- 1 tablespoon cornstarch
- 1/2 cup Daiya cheddar shreds
- 1/4 teaspoon turmeric
- 1/4 teaspoon nutmeg
- 1/8 teaspoon garlic
- 1/2 teaspoon salt
- Preheat oven to 375, and spray a 12-cup muffin pan with non-stick spray. Set aside.
- Water saute the broccoli and onions for 4-5 minutes. Mix in the italian seasoning. Make sure the liquid is gone from the pan and remove from heat.
- Combine the rest of your ingredients in the food processor and pulse until nice and smooth. Scrape into the broccoli mix and stir. Taste and adjust seasonings as needed.
- Spoon into the muffin tins. Reduce the oven heat to 350 and bake until the tops are golden and fork tines poked into the quiche come out clean, 30-35 minutes. Serve hot, warm or cold.
- If you didn't do a great job draining the tofu, or there was a lot of moisture left in your veggies, the cooking time will need to be longer. Just keep an eye on them, and continue to add 5 minute increments to the oven timer!
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Tasty savoury vegan mini quiches with 2 Amazing tasty recipes!
I must try them, my friend! Mmmmmm!
I had the pleasure of trying these when Barb made them for a friend’s baby shower. They were delectable. The perfect dish to serve at a brunch. I’ve never had quiche before, but I loved these. Barb preferred the sweet potato version and I prefered the broccoli, so who knows which is better, but both are so tasty, and I’d love to serve them for a fancy breakfast.
I have never been a fan of quiche either. I had a very bad experience with it as a kid and never wanted to try it again. But these are so cute and yummy looking, I’d be willing to give it a second chance!
Do you think I could use 2 TBS nutritional yeast in place of the Daiya cheese for the broccoli cheddar version? I know it’s not the authentic “cheddar” flavor, but I can’t do processed cheese. Thanks!
Sure! It would taste a little different but I think it would still be very tasty!
I love quiche. I will def try this recipe. Since you mentioned coconut bacon, how about tofu, cheeses and bacon, my fav combo