Vegan Quiche Muffins with Sun-dried Tomatoes and Spinach

By Jessica Hylton - - Updated

These Vegan Quiche Muffins Sun-Dried Tomatoes and Spinach are my current go to breakfast and lunchbox snack! They are loaded with protein and so much flavour!

3 vegan quiche muffins stacked on a white plate close up

Here’s a fun fact for you: When I was vegetarian, a nice large slice of quiche with a side salad was one of my favourite brunch/lunch options. The things I loved the most were the flavourful fillings and the eggy texture. In Jamaica we had Spinach Quiche but also had Callaloo Quiche – I love both so I always alternated between them. In fact, at my bridal shower there was Ackee quiche which completely blew my mind at how delicious it was.

vegan quiche muffins before baking in the muffin tin

Fast forward to today and I’m so happy and proud to present these Vegan Quiche Muffins with Sun-dried Tomatoes and Spinach. They take me right back to those brunch days, but in an even better way. These Quiche Muffins are even more versatile than a slice of quiche:

  • They are the perfect size for a quick and light breakfast.
  • They are packed with delicious protein.
  • Even better – they can be eaten hot or cold. Perfect for lunchboxes for kids and adults alike
  • Great for breakfast meal prep and on the go breakfasts
  • You can switch up the fillings easily. I highly recommend keeping the sun-dried tomatoes though. I love how brine-y they are.
  • The flavours are SUPERB.
  • I can see these out for appetisers or brunch. So versatile.

Long story short, these quiche muffins are bound to make your day. Gav couldn’t stop going on about how much they tasted exactly like eggs. You’re probably wondering – okay – what are they made with?! Tofu. YES, tofu.

close up of vegan quiche muffin

I was shocked too. I’ve always heard about using chickpea flour for these, but my first and last experience with it was terrible. I used a recipe for “scrambled eggs” with it and it was a gloopy mess. I plan to make my own one day, but for now, I wanted to stick with an ingredient I’m perfectly familiar with. You see, tofu takes on any flavour you give it. I think that’s why people are so wary of it because they don’t season it properly.

Don’t skip on these beautiful seasonings. Every drop serves a purpose in transforming these. I also highly recommend blending these in the strongest blender that you own. You want to focus on the beautiful, smooth, eggy texture of these.

3 vegan quiche muffins stacked on a white plate

Lastly, these Vegan Quiche Muffins are amazing for meal prep. I mean, easy to prep, easy to bake, easy to store. YES, you can freeze these Vegan Quiche Muffins too! Tofu always tastes better after freezing so rest assured it’ll work perfectly here.

These have definitely re-ignited my love of breakfast foods and I plan to work to share even more with you. These are a beautiful start and I can’t wait to make a whole quiche for the upcoming holidays. Seems perfect for a breakfast or brunch or lunch (why not all three?).

Enjoy, friends!

3 vegan quiche muffins stacked on a white plate close up

Vegan Quiche Muffins with Sun-dried Tomatoes and Spinach

These Vegan Quiche Muffins Sun-Dried Tomatoes and Spinach are my current go to breakfast and lunchbox snack! They are loaded with protein and so much flavour!
by: Jessica in the Kitchen
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 servings
Course Breakfast, Lunch, Snacks
Cuisine American
  • 16 ounces block extra firm tofu pressed (1 lb.)
  • 1 tablespoon coconut oil or any oil
  • ¼ cup mushrooms (68g) chopped
  • 2 cups spinach
  • 4 cloves garlic minced
  • 3 tablespoons chopped onions
  • Salt and pepper to taste for the veggies
  • 7 sundried tomato halves (49g) diced
  • 1 cup almond milk or any vegan milk
  • 3 tablespoons nutritional yeast
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • pinch of turmeric for colour
  • 1 teaspoon dried chives or 1 tablespoon freshly chopped chives
  • ½ teaspoon baking powder
  • pinch black salt kala namak – totally optional


  • Preheat oven to 375°F/190°C. Begin to press your tofu and set aside until you are ready for it. Grease a 12-cup muffin container and set aside.
  • In a pan over medium high heat, heat the coconut oil. Add in the mushrooms, spinach, garlic, onions, and 6 of the 7 sun-dried tomato halves, stirring to combine with the oil. Season lightly with salt and pepper to taste. Allow to cook through until the onions are translucent, spinach is shrivelled and mushrooms shrunken, about 5 to 8 minutes, stirring occasionally. Remove from heat and set aside.
  • In a high powered blender, add the tofu, almond milk, nutritional yeast, sea salt and black pepper, turmeric, and baking powder. If you have any kala namak, add it now. Blend on high until everything is completely smooth and there are no lumps. I blended mine twice to ensure this.
  • Stir in with a wooden spoon all of the fillings from the pan, plus the chives to combine. You can taste here and decide if you want any more nutritional yeast, or sea salt.
  • Spoon out the mixture into 12 greased muffin cups, trying to get an even amount of toppings in each. Top each cup with the last of the sun-dried tomato half.
  • Bake for 35 until quiche muffins until a toothpick stuck in the middle comes out mostly clean. Remove from oven and allow to rest for 5 minutes on the counter in pan. Then, loosen edges with a knife and remove onto a wire rack, so that they can cool completely without getting soggy.
  • Serve while still warm, or while cold, and enjoy!
*If you have a tofu press, don’t push it down all the way. If you’re using the books and paper towel method (wrap a tofu block in a few layers of paper towel or a kitchen towel then press with books), you only want to press for about 15 minutes, not much longer.
Kala Namak is an Indian spice that adds a lovely eggy sulphur flavour to any vegan egg dishes. It is very powerful so only add a small pinch into your recipes. If you don’t have any, that’s also fine – it’s optional.


Calories: 30kcal | Carbohydrates: 3g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 198mg | Potassium: 143mg | Fiber: 1g | Sugar: 1g | Vitamin A: 760IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 1mg

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

by Jessica

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Recipe Rating


  1. Kali says:

    Can we use cupcake liners???

    • Gavin | Jessica in the Kitchen says:

      Hi Kali thanks so much for reading. I don’t see why you couldn’t.

  2. Rachel Newman says:

    Hello. Thank you for the recipe it sounds delish except the mushrooms, I just cannot stand them. Do you have a suggestion for a substitute please? I was thinking maybe green beans or broccoli. Have you used anything different to mushrooms? Many thanks Rachel

    • Gavin | Jessica in the Kitchen says:

      Hi Rachel thanks so much for reading. you can take them out and add bell peppers or anything that you do enjoy. I hope this helps.

  3. giovanni says:

    5 stars
    Recette super bonne et facile a faire, c’étais vraiment très bon, merci!

    • Gavin | Jessica in the Kitchen says:

      Merci beaucoup! Nous sommes ravis que cela vous ait plu.

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