This creamy vegan mini quiche recipe is so easy to make and works great as an appetizer, snack, or party finger food.
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The filling for this vegan mini quiche recipe is a sized-down version of my vegan broccoli quiche recipe. It's very easy to make with a lovely, creamy texture.
This recipe is incredibly easy to make! You just sauté the veggies, make the filling in the blender, stuff into mini phyllo cups, and bake.
Ingredients and substitutions
- extra firm tofu - This is the base for your vegan mini quiche filling. Make sure you press your tofu, so that it's as firm as possible!
- olive oil - Gives the quiche filling a creamier consistency. Also to sauté the garlic and broccoli.
- low-sodium soy sauce - Adds saltiness and umami to the filling.
- Italian seasoning - Gives the filling such a nice flavor!
- nutritional yeast - Adds a cheesy flavor without needing vegan cheese shreds.
- vegan milk - Use your favorite! I like soy or oat milk for this recipe.
- garlic and onion powders - Gives the filling even more delicious umami flavor.
- garlic and broccoli - The sautéed veggies for the filling.
- green onion - To fold into the filling just before stuffing the quiche cups.
- vegan phyllo mini shells - Using pre-made crusts makes this recipe SO easy! You can usually find vegan phyllo shells at the regular grocery store. Just check the ingredients list for animal products.
How to make vegan mini quiche
Preheat the oven to 350° F.
In your blender or food processor, break up the tofu and add the olive oil, soy sauce, Italian seasoning, nutritional yeast, and 1 tablespoon of soy or oat milk. Blend until smooth, adding more milk by the tablespoon, as needed, to get a smooth, creamy mixture. Transfer to a medium bowl.
In a small pan on medium-high, heat the oil, and add the garlic. Cook for a few minutes, until it softens. Then, add the broccoli and cook until it turns bright green.
Add the cooked broccoli and the green onions to the tofu mixture, stirring to combine. Then, fill the phyllo cups with the tofu filling. Arrange the cups in a single layer on a lined baking sheet.
Bake for 10 minutes, then let them cool for a few minutes before serving.
Helpful tips
- Definitely let the mini quiche cool for a few minutes before serving, so they can firm up.
- You can make this up to a day ahead and store in the refrigerator. Reheat in a 350° F oven before serving, so the shells can crisp back up. They can get soggy as you store them.
Storage and reheating directions
Store any cooked, leftover mini vegan quiche in a single layer in an airtight container. They will keep for three to five days in the fridge.
I definitely recommend reheating leftovers, as the phyllo cups get soggy as they sit overnight.
To reheat, arrange them on a baking sheet or in your toaster oven, and bake them at 350° F for 5-10 minutes, just until they're warmed up. Or, you can air fry at 350° F for 5 minutes.
Frequently asked questions
The secret to making this recipe so easily is using premade, vegan phyllo cups. But don't worry! Chances are, you can find these at the regular grocery store.
Companies do change their formulas from time to time, but as of this writing, Athens brand phyllo mini shells are totally vegan. They're also available at most grocery stores -- no need to hit a specialty store for them!
More vegan quiche recipes
📖 Recipe
Vegan Mini Quiche
Ingredients
For the eggless filling
- 7 to 8 ounces extra firm tofu - pressed
- 1 tablespoon olive oil
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon Italian seasoning
- 2 tablespoons nutritional yeast
- ¼ cup soy or oat milk - or more, as needed
- ½ teaspoon each of garlic powder and onion powder
For the vegetables
- 1 teaspoon olive oil
- 1 clove garlic - minced
- ½ cup minced broccoli
- 1 minced green onion
For the vegan mini quiche cups
- 1.9 ounce package of vegan phyllo mini shells - see note
Instructions
- Preheat the oven to 350° F.
Make the tofu filling
- In your blender or food processor, break up the tofu and add the olive oil, soy sauce, Italian seasoning, nutritional yeast, and 1 tablespoon of soy or oat milk. Blend until smooth, adding more milk by the tablespoon, as needed, to get a smooth, creamy mixture. Transfer to a medium bowl.
Cook the veggies
- In a small pan on medium-high, heat the oil, and add the garlic. Cook for a few minutes, until it softens. Then, add the broccoli and cook until it turns bright green.
Assemble the vegan mini quiche cups
- Add the cooked broccoli and the green onions to the tofu mixture, stirring to combine. Then, fill the phyllo cups with the tofu filling. Arrange the cups in a single layer on a lined baking sheet.
- Bake for 10 minutes, then let them cool for a few minutes before serving.
Got a question? Tried this recipe? Leave a reply!