Vegan Mini Quiche

 

Bite-sized vegan mini quiches filled with a creamy tofu egg mixture and loaded with colourful vegetables. Perfect for brunch, holidays, or meal prep. Customisable, freezer-friendly, and always a crowd-pleaser!

Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Servings: 24 mini quiches (serves 6–8 as appetiser)

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Ingredients

• 24 unbaked vegan mini tart shells (check packaging to confirm vegan)
• 400g extra-firm tofu, drained
• 3 tbsp plant-based milk
• 3 tbsp nutritional yeast
• 2 tbsp cornstarch
• 1 tsp onion powder
• ½ tsp garlic powder
• ¼ tsp turmeric (for colour)
• ¼ tsp black salt (for eggy flavour)
• ¼ tsp regular salt
• ¼ tsp black pepper

Vegetable Filling:

• 1 tbsp vegetable oil
• 1 small onion, finely diced
• 1 red bell pepper, finely diced
• 1 cup baby spinach or mushrooms, finely chopped

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Instructions

1. Preheat oven to 190°C (375°F). Arrange tart shells on two large baking sheets.
2. Break tofu into chunks and place in a food processor with plant milk, nutritional yeast, cornstarch, onion powder, garlic powder, turmeric, black salt, regular salt, and pepper. Blend until completely smooth and thick.
3. Heat oil in a skillet over medium heat. Sauté onion and bell pepper for 3–4 minutes until softened. Add spinach or mushrooms and cook 2 more minutes. Remove from heat and cool slightly.
4. Stir sautéed vegetables into the blended tofu mixture until evenly combined.
5. Spoon filling evenly into each tart shell, filling nearly to the top.
6. Bake for 20–25 minutes until tops are set and lightly golden. A toothpick inserted in the centre should come out clean.
7. Cool for 5 minutes before serving warm or at room temperature.

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Notes

• Black salt gives an authentic eggy flavour — highly recommended.
• Filling ideas: vegan sausage, green onion, sun-dried tomatoes, broccoli, zucchini.
• Make ahead: Freeze cooled quiches in a single layer for up to 1 month.
• Reheat from frozen at 180°C (350°F) for 10–15 minutes.
• Store in the fridge for up to 5 days.

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