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This Vegan Mini Quiche recipe is easy to make and the perfect bite-sized appetizer for any occasion, whether you're hosting a holiday gathering or planning a fancy brunch. With endless mix-and-match flavors, they're fun to make and always a crowd-pleaser! 💛
These Vegan Mini Quiches are surprisingly easy to make. Blend tofu with spices and thickeners to create a creamy, eggy base, then customize with your favorite add-ins. Try vegan sausage (my personal favorite), spinach (my husband's favorite), bell peppers, mushrooms, vegan cheese, zucchini, asparagus, vegan bacon, or whatever you love-the options are endless!
I love making these mini quiches for parties because they're not only delicious but also look impressive on a platter (and no one will guess how easy they are to whip up!). You can prepare them ahead of time and serve them cold, at room temperature, or gently reheated. They're always a hit at family gatherings like Thanksgiving or Christmas-who could resist the charm of these golden, bite-sized quiches?
INGREDIENTS:
Tofu: Acts as the base for the quiche filling, offering a creamy, egg-like texture. Be sure to use extra-firm tofu for the best results.
Plant-based milk: Any unsweetened dairy-free milk, such as oat, soy or almond milk, will work here. It helps create a smooth, creamy consistency.
Cornstarch: Helps thicken and set the eggy base. If preferred, you can substitute with tapioca starch or arrowroot powder.
Seasonings: Nutritional yeast (adds a cheesy flavor), onion powder, garlic powder, salt, black pepper, turmeric (for color), and black salt (also called kala namak, which provides that signature eggy taste).
Add-ins: Customize with your favorite cooked veggies or vegan meats. Some great options include sautéed spinach, mushrooms, bell peppers, vegan bacon, vegan cheddar cheese, steamed broccoli, green onions, marinated artichoke hearts or vegan sausage.
Mini tart shells: I found frozen tart shells in the freezer section of my grocery store. Check that they're vegan, as some brands contain butter or lard. If you'd like to make homemade tart shells, you can use my pie crust recipe-double the recipe to make enough dough for 24 tart shells. For a gluten-free option, look for store-bought gluten-free tart shells or make your own.
HOW TO MAKE VEGAN MINI QUICHE:
Preheat your oven: Preheat to 375°F (190°C). Arrange the tart shells on two large baking sheets.
Blend the filling: Break the tofu into chunks and place in a food processor with plant-based milk, nutritional yeast, cornstarch, onion powder, garlic powder, turmeric, black salt, regular salt, and pepper. Blend until smooth and creamy.
No food processor? Mash the ingredients in a bowl with a potato masher, then mix and whisk very thoroughly until the tofu mixture is as smooth and creamy as possible.
Add the mix-ins: Stir in 1 ½ - 2 cups of your chosen add-ins.If making two flavors, divide the filling evenly into two bowls and add ¾ - 1 cup of different combinations to each bowl. For example, in one bowl, you could mix spinach and vegan bacon bits. In the second bowl, try combining red peppers, vegan sausage, and green onions.
Assemble: Spoon the filling into the tart shells, smoothing the tops. Optionally, sprinkle with shredded vegan cheese.
Bake: Bake for 25-30 minutes or until the crusts and quiche tops are lightly golden brown. Let cool slightly before serving.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, bake at 350°F (175°C) for 8-10 minutes or microwave for 30-60 seconds.
This Vegan Mini Quiche Recipe is…
- easy to make
- customizable - choose your favorite add-ins
- the perfect appetizer for parties or brunch
More Vegan Appetizers You Might Like:
- Easy Vegan Spinach Dip
- Vegan Potato Stacks
- Easy Smashed Potatoes
- Vegan Caprese Salad
- Easy Vegan Cheddar Biscuits
- Spicy Cranberry Salsa
- Easy Stuffed Mushrooms
- Vegan Baked Brie Dip
- Vegan Bacon Wrapped Dates
If you try this vegan mini quiche recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Mini Quiche
Servings: mini quiche cups
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Ingredients
- 1 block (12 oz / 350 g) extra-firm tofu, drained
- ½ cup plant-based milk, (such as oat or soy)
- 3 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- 1 teaspoon onion powder
- ¾ teaspoon garlic powder
- ¾ teaspoon ground turmeric, (for color)
- ¾ teaspoon black salt, (also called kala namak, added for an eggy flavor)
- ½ teaspoon regular salt
- ¼ teaspoon black pepper
- 1 ½ - 2 cups add-ins of choice, (see notes for suggestions)
- 24 unbaked mini tart shells, (check ingredients to ensure they're vegan) (gluten-free if preferred)
Instructions
- Preheat your oven: Preheat to 375°F (190°C). Arrange the tart shells on two large baking sheets.
- Blend the filling: Break the tofu into chunks and place in a food processor with plant-based milk, nutritional yeast, cornstarch, onion powder, garlic powder, turmeric, black salt, regular salt, and pepper. Blend until smooth and creamy. No food processor? Mash the ingredients in a bowl with a potato masher, then mix and whisk very thoroughly until the mixture is as smooth and creamy as possible.
- Add the mix-ins: Stir in 1 ½ - 2 cups of your chosen add-ins. If making two flavors, divide the filling evenly into two bowls and add ¾ - 1 cup of different combinations to each bowl. For example, in one bowl, you could mix spinach and vegan bacon bits. In the second bowl, try combining red peppers, vegan sausage, and green onions.
- Assemble: Spoon the filling into the tart shells, smoothing the tops. Optionally, sprinkle with shredded vegan cheese.
- Bake: Bake for 25-30 minutes or until the crusts and quiche tops are lightly golden. Let cool slightly before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, bake at 350°F (175°C) for 8-10 minutes or microwave for 30-60 seconds.
Notes
Add-ins
Feel free to get creative with your add-ins! You'll need 1 ½-2 cups total. Add your favorite cooked vegetables, vegan meats, or a combination. Here are some classic combos to try:- Spinach & Mushroom
- Broccoli & Cheese
- Vegan Sausage & Peppers
- Mediterranean: A mix of olives, black olives, sun-dried tomatoes, and spinach
- Quiche Lorraine: Vegan bacon bits and vegan Gruyère (or a similar tangy vegan cheese like vegan parmesan or mozzarella)
Add-In Suggestions:
- Spinach (sautéed, excess water squeezed out)
- Mushrooms (diced and sautéed)
- Vegan cheese shreds or crumbled vegan feta
- Zucchini (sautéed and water squeezed out)
- Bell peppers (diced and sautéed)
- Vegan sausage (cooked and chopped)
- Broccoli (steamed and chopped)
- Marinated artichokes (drained and chopped)
- Vegan bacon bits
- Olives (drained, pitted, and sliced)
- Sun-dried tomatoes (drained and chopped)
- Fresh herbs (e.g., green onions, basil, parsley)
Rachel Willcox says
I made these as part of a posh opera picnic! I used your pie crust recipe and made two different fillings: spinach and mushroom, and olive, red pepper and feta (home made vegan feta). Both were delicious, although the mushroom and spinach ones were more popular. The pastry recipe made the exact amount I needed to line 12 muffin tins, and the recipe filled them perfectly. I’ll definitely make these again.
Jess @ It Doesn't Taste Like Chicken says
That sounds wonderful! Thanks for sharing your review, Rachel!
Judy says
Not sure what happened but mine turned out like mush. Almost inedible. Maybe I should have pressed the tofu but that was not in the instructions. Any ideas?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Judy, so sorry to hear that! The tofu doesn’t need to be pressed, just drained. Did you use extra-firm tofu? Softer types (like firm, medium, or silken) have much more water, which could cause the mushy texture. The blended tofu mixture should be thick and stick to the sides of the processor like in the photos, did yours look like that? It only firms up slightly when baked, so it should already be quite thick going into the tart shells. Also curious if any ingredients were swapped 🤔
Nan says
Made these for Christmas brunch, big hit! I used vegan sausage, green onion, and red and green bell peppers for filling. They turn out great! Festive looking and delicious. Thanks for all the easy and delicious recipes.
Jess @ It Doesn't Taste Like Chicken says
That sounds amazing! Thanks for sharing. 🙂
Theresa says
Absolutely a winner 🏆 with everyone‼️
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! So happy you loved them Theresa. THank you for the revew 🙂
Elizabeth says
Would this recipe work for a 8 or 9 inch quiche?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes! Spread the filling into a pie crust then bake at 375°F (190°C) for 30 to 40 minutes. Enjoy!
Elizabeth Belden Handler says
These look SO good! Thanks for posting this!
Sam Turnbull @ It Doesn't Taste Like Chicken says
You're most welcome! I hope you enjoy them 🙂
April Asfour says
Could you use this recipe without the crust/shells? Just put into the oiled mini muffin tin?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi April! Yes, you can definitely make these crustless. Just lightly grease a mini muffin pan and spoon the filling directly into the cups. Bake at 375°F (190°C) for 20–25 minutes, until the tops are golden and set. Let them cool a bit before removing so they hold together better. They might be a little more delicate, but still super tasty! Muffin liners work great too if you want easier cleanup.
Lesley says
I imagine you can make these without the mini tart shells, and just put them in a muffin baking tray like vegan egg bites? I’m going to try it!
Elizabeth Belden Handler says
You might try using crescent rolls if you can’t find mini tart shells. That’s what I’m going to do.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Lesley! Yes absolutely. You may want to put them in parchment paper liners so they do not stick to the sides. I hope they turn out well for you 🙂
Lesley says
Update! I made them without the shells. I used a full size muffin tin. I use silicone so I just oiled them. It made 9, half filled muffins. I used 2 cups of sautéed spinach as filler. I did find them way too salty though! So just keep that in mind if using filler like bacon, sausage, or cheese. Next time I will double the recipe to make 12 full sized muffins and half the salt!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Lesley, glad you enjoyed them! yes you can absolutley salt to taste. 🙂
sandra koterba says
This Thanksgiving my husband decided to cook. He made your vegetable lasagna with your “ ricotta cheese “ recipe. No one knew that it wasn’t regular ricotta cheese and he received many praises for a job well done. We even froze some and I am still enjoying it. I love all your recipes. I haven’t found one I didn’t like. Keep up the great work. I’m going to try the mini quiches for Christmas.
Sam Turnbull @ It Doesn't Taste Like Chicken says
I love that!! So happy you love my recipes sandra. I hope you enjoy the mini quiches!
Angele Legault says
Can we make these ahead of time and freeze them?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Angele, Sometimes tofu-based dishes can become a bit watery when frozen, which might slightly affect the texture. However, since the tofu in this recipe is blended, it should freeze well. If you'd like to give it a try, allow the quiches to cool completely, freeze them in a single layer, then transfer them to an airtight container. Thaw overnight in the fridge and reheat at 350°F (175°C) for 10–15 minutes until warmed through. If you do try it, we’d love to hear how it turns out!
Angele Legault says
Thank you for the tips! I’ll follow your recommendations and let you know how it turns out! I’m planning on making them in advance and freezing them to serve on Christmas Eve.
Rachel Willcox says
Mine froze and thawed beautifully. I thawed some at room temperature and some straight into the oven from frozen, both worked great!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That makes me so happy, so happy you enjoyed them Rachel 🙂
Jacqui says
we're empty nesters so also wondering if they can be frozen
Rachel Willcox says
Mine froze and thawed beautifully