Vegan Mini Quiches
Classic quiche relies on eggs and cream for that silky, custardy filling — but this plant-based version nails the same texture using blended silken tofu, nutritional yeast, and a touch of cornstarch to help everything set up beautifully in the oven. The turmeric gives the filling that familiar golden hue, while garlic powder and onion powder layer in savory depth that makes each bite feel genuinely satisfying. Sautéed red bell pepper, yellow onion, and baby spinach add color, sweetness, and a little earthiness to round out the filling. The crust is made from scratch with cold vegan butter worked into flour until it's flaky and tender — the kind of pastry shell that holds its shape and shatters just slightly when you bite in. Each batch makes 12 individual portions, which makes them ideal for brunch spreads, meal prep, or packing into a lunchbox. They come out of the oven golden at the edges with a just-set center, and they're just as good served at room temperature as they are warm. Once you see how well the tofu custard mimics the real thing, this will become your go-to for any occasion that calls for something a little impressive.
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Learn more →Ingredients
12 servings
For the crust
- 1 ½ cups all-purpose flour
- ½ tsp salt
- ½ cup vegan butter, cold and cubed
- 3–4 tbsp ice water
For the filling
- 1 block (14 oz) firm silken tofu, drained
- 3 tbsp nutritional yeast
- 2 tbsp plant-based milk
- 1 tbsp cornstarch
- ½ tsp turmeric
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the vegetables
- 1 tbsp olive oil
- ½ cup yellow onion, finely diced
- ½ cup red bell pepper, finely diced
- 1 cup baby spinach, roughly chopped
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
- 2
Combine the flour and salt in a food processor and pulse twice to mix. Add the cold cubed vegan butter and pulse 8–10 times until the mixture resembles coarse crumbs with pea-sized pieces of butter still visible. Add ice water 1 tablespoon at a time, pulsing after each addition, until the dough just comes together and holds when pinched — stop before it becomes smooth or sticky.
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