Vegan Mini Quiches (with Tofu, Spinach & Pistachios) - Best of Vegan (2024)

These vegan mini quiches are perfect for back to school season (but also all year long!). Made with puff pastry, tofu, spinach, sun-dried tomatoes, and Setton Farms’ delicious garlic onion roasted pistachios, this easy recipe tastes just as amazing as traditional quiche and only takes 35 minutes and a few easy steps to prepare. Enjoy them for breakfast, as a snack, or add them to your lunch box. They can also be meal prepped and frozen for later use!

Why you’ll love these Vegan Mini Quiches

• Easy to make
• High in protein thanks to the tofu and nutritional yeast
• Doesn’t require making a crust since it uses puff pastry
• Can be meal prepped & frozen
• Ideal for school lunches
• No need to cut into serving sizes

Ingredient notes and substitutions

Most of these ingredients are easy to find at any supermarkets. Those that may be a bit harder to find can easily be found online and/or be omitted.

• Extra firm tofu: If you’re using a softer kind of tofu, make sure you omit the added liquid. If you want to skip tofu altogether, the only substitution I’d recommend is a mung bean based liquid egg replacer (like “just egg”).
• Nutritional yeast: nutritional yeast adds a little umami, a nutty and slightly cheesy flavor profile. It’s also a great way to add extra protein and b vitamins. If you can’t find it in stores, you can add a little grated vegan cheese instead (in which case you’d mix it in at the same time as the pistachios and tomatoes instead of blending it with the tofu mixture).
• Corn starch: corn starch helps bind the quiche filing. You can also use tapioca flour.
• White miso paste: it adds umami and a little saltiness. You can omit it if need be. It’s sometimes labeled “light” or “mild” instead of white. The color is usually a light beige.
• Sea salt & ground black pepper: make sure you read the recipe notes in the recipe card below to ensure you use the right amount of salt.
• Dried oregano: feel free to double the amount suggested if you love oregano!
• Kala namak (black salt): Kala namak is a black salt (which, ironically, is often pink) from India. Its sulfur compounds make it taste very similar to an egg. That’s why it’s a popular addition to tofu scrambles and other vegan egg alternatives. It’s relatively inexpensive and one jar will last you a long time, so it’s certainly worth the investment. If, however, you don’t want to purchase it (or you don’t like and eggy taste), simply omit it and add more regular salt to taste if need be. You may not be able to find kala namak at regular grocery stores, but you should be able to easily find it at most health food stores and online.

• Turmeric powder: turmeric adds a little yellow color to the quiche filling. The amount used is not high enough for it to impact the taste, so if you don’t like turmeric, you won’t even notice it. And if you don’t have it at a hand, you can omit it.
• (Smoked) paprika: you can use either regular paprika or smoked paprika.
• Unsweetened plant milk or water: such as oat milk or unsweetened soy milk.
• Olive oil: The olive oil is used to sauté the vegetables for the filling. Any other neutral oil like sunflower seed or avocado oil (or even vegan butter) will work as well.
• Onion: I used white onion, but yellow, red, or spring onions will work too. You could also use onion powder.
• Garlic cloves: feel free to add more garlic to your liking and/or to use garlic powder instead of cloves.
• Baby Spinach: if you’re using regular spinach instead, just make sure you chop it first. Other greens that can be used are chopped kale or collard greens.
• Sun dried tomatoes: Sun-dried tomatoes should still be soft. If yours are hard and almost leathery, that means they’re regular dried tomatoes, not sun-dried tomatoes. You can definitely use those too, but I’d recommend soaking them in some hot or boiling water to soften them first.

• Shelled pistachios (such as Setton Farms’ Seasoned Garlic Onion Pistachio Kernels or Raw shelled pistachios): pistachios add a nice little crunch and healthy fats to this recipe. Setton Farms’ pistachios are ideal because they’re delicious and already shelled.
• Dairy-free puff pastry: Most puff pasty is accidentally vegan, but some contains butter, so be sure to read the ingredient list in order to ensure it’s dairy-free.

🌿TIP: for a gluten-free version of this recipe, simply replace the puff pastry with a homemade crust such as this cauliflower crust.

Recommended equipment

• A food processor
• A frypan or non-stick skillet
• A medium mixing bowl
• A muffin pan

How to make these vegan mini quiches in 4 easy steps

Step one: Preheat the oven and make the eggy tofu mixture

Preheat the oven to 200C/400F.Remove the tofu from the package and discard any excess liquid (no need to additionally press the tofu though!).Break the block of tofu into 3-4 smaller pieces and add them to a food processor. Add the remaining “tofu eggy mixture” ingredients, but only 2 of the 3 tablespoons of liquid. Set the food processor to the highest speed and mix everything until you get a smooth consistency (it should be like a thick paste, similar to cream cheese). If it’s too crumbly, add the extra tablespoon of liquid. Set aside.

Step two: Sauté the vegetables

In a large nonstick pan, heat the olive oil over medium heat. Add the garlic and onion and sauté for 3 minutes or until translucent. Add the baby spinach a keep sautéeing until it’s wilted, approximately 2-3 extra minutes.

Step three: Mix everything and fill the muffin tin

To a bowl, add the tofu mixture, the sautéed veggies, the sun-dried tomatoes, and the pistachios. Mix everything using a spatula or wooden spoon. Roll out the puff pastry and cut out 12 discs (you can use a knife or cookie cutter).

If you’re using a stainless steel or aluminum muffin pan, it might help to grease it or line it with parchment paper. If you’re using a silicone muffin pan, you can add the puff pastry directly. Using a spoon, fill each muffin cup with the quiche filling.

Step four: Bake the vegan mini quiches, serve, and enjoy

Bake the mini quiches in the preheated oven for about 20-25 minutes, until the crust turns golden brown (the bake time will be on the higher side if you’re using a thicker muffin pan like aluminum compared to silicone).

Let the quiches cool for a few minutes and enjoy! These can be enjoyed both warm or cold and can be stored in and airtight container the fridge for up to 3 days or frozen and then reheated in the microwave or oven.

More easy & delicious vegan recipes

• Fatayer Sabanekh (Vegan Spinach Pies)
• Vegan Jalapeño Popper Grilled Cheese
• Vegan Pistachio Ricotta Pasta Shells

Vegan Mini Quiches – Recipe Card

Save or print this vegan mini quiche recipe via the recipe card below. Be sure to read the post above for additional ingredient notes, substitutions, and more!

Frequently Asked Questions

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Recipe & Photography by Kim-Julie Hansen. Thank you to Setton Farms for sponsoring this post.