Vegan Quiche Muffins with Sun-Dried Tomatoes and Spinach

These Vegan Quiche Muffins are packed with protein, and you’ll be surprised by how much the taste and texture mimics the original. While I add sun-dried tomatoes, mushrooms, and garlicky spinach, you can customize them with your favorite veggies and herbs and make these mini quiches your own!

When I was vegetarian, a nice big slice of quiche with a side salad was one of my favourite brunch options. The things I loved the most about quiche were the flavourful fillings and the eggy texture. Fast forward to today and instead of traditional egg-based quiche, I’m enjoying these Vegan Quiche Muffins with Sun-dried Tomatoes and Spinach for all my brunching needs!

These mini quiches are even more versatile than a slice of quiche; they can be eaten hot or cold, and they’re just as appropriate for a party as they are for a quick breakfast on-the-go. Because they’re made with tofu, they’re packed with protein, and they have the perfect texture to mimic traditional quiche—and you can make them taste like eggs too with a few secret ingredients!

(Looking for a traditional, full-size vegan quiche recipe? I’ve got you covered: Easy Vegan Quiche!)

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

• Extra-firm tofu – You’ll need to press the tofu so it can absorb the flavours you add to it. Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu
• Coconut oil – Or use another oil you like or have on hand.
• Mushrooms
• Spinach
• Garlic
• Onions
• Salt and pepper
• Sun-dried tomato halves
• Almond milk – Or another unflavoured plant milk.
• Nutritional yeast – This is one of the ingredients that contributes to the egg-y, cheesy flavour in this recipe. Don’t skip it!
• Turmeric – You only use a pinch of turmeric, as it’s added for its colour, not its flavour. 
• Chives – These can be fresh or dried.
• Baking powder
• Kala namak – No worries if you can’t find this! You can omit it.

Does Kala Namak Taste Like Eggs?

Kala namak is a black salt from India that has a sulphur flavour reminiscent of eggs. Also known as Himalayan black salt, kala namak is used in a number of vegan egg dishes because of its eggy taste and aroma. 

How to Make Vegan Quiche Muffins

You’ll find that swapping the eggs with tofu makes vegan quiche much easier to whip up, with less room for error. Here’s what you’ll need to do.

Prepare. Preheat your oven to 375°F/190°C and grease a 12-cup muffin pan.

Cook the vegetables. In a skillet set over medium-high heat, melt the coconut oil, then add the mushrooms, spinach, garlic, onions, and 6 of the 7 sun-dried tomato halves. Stir and season with salt and pepper to taste. Cook until the onions are translucent, the spinach is wilted, and the mushrooms have shrunken, about 5 to 8 minutes. Remove from heat.

Make the tofu “egg” mixture. In a high powered blender or food processor, combine the tofu, almond milk, nutritional yeast, sea salt and black pepper, turmeric, baking powder, and kala namak. Blend on high until the mixture is smooth.

Add the vegetables and chives. Stir the vegetables and chives into the tofu mixture. Season to taste.

Bake. Divide the mixture into 12 greased muffin cups, then top each cup with the remaining chopped sun-dried tomato. Bake for 35 minutes, or until a toothpick inserted in the centre comes out mostly clean. 

Rest and serve. Let the quiches cool for 5 minutes in pan, then loosen them with a butter knife and transfer them to a wire rack. Serve warm or cold.

Can I Add Crusts to This Recipe?

These vegan quiches are crustless, but if you want something more traditional, you can definitely add crusts! Use my Best Vegan Pie Crust recipe and after rolling out the dough, use a round biscuit cutter or cookie cutter to cut it into circles. Place the circles in the muffin cups and follow the instructions in the crust recipe for baking them.

Tips for Success

Here are some simple hints and tips for perfect vegan quiche muffins.

• Don’t press all the liquid out. You want to drain the tofu enough that it can absorb the flavours you add, but it needs to retain some liquid for that eggy consistency. If you’re using a tofu press, don’t push it down all the way. If you’re using the books and paper towel method, press the tofu for about 15 minutes.
• Use the right tofu. You’ll need refrigerated tofu, not shelf-stable silken tofu. Silken tofu has a different consistency that won’t work for this recipe.
• Knowing when it’s done. The beauty of a tofu quiche is that there are no food safety issues with undercooked egg. If you want a creamier consistency, you can pull the quiches out of the oven a little bit sooner; leave them in longer if you want your quiches firm.

Variations

You can customize these quiches with your own favorite add-ins, or try some of these:

• Your favorite vegan cheese
• Plant-based bacon bits or crumbled sausage
• Steamed broccoli and vegan cheddar
• Caramelized onions
• Asparagus
• Sautéed leeks
• Arugula, kale, or chard

How to Store and Reheat Leftovers

Leftover mini vegan quiches can be stored in an airtight container in the refrigerator for up to a week. They’re great for meal prep breakfasts and lunches!

The quiches can be served cold, at room temperature, or warm. Reheat them in a 350ºF oven for about 10 minutes, or heat them in the microwave until warmed through.

Can This Recipe Be Frozen?

You can freeze these quiches for up to 3 months in an airtight storage container or freezer bag. If you’re stacking them, simply place parchment paper between the layers to keep them from sticking to each other. Let them thaw in the refrigerator before serving or reheating. 

Enjoy friends! If you make this vegan quiche muffin recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Vegan Quiche Muffins with Sun-dried Tomatoes and Spinach

Servings: 12 servings

Prep Time: 15 mins

Cook Time: 35 mins

Total Time: 50 mins

These Vegan Quiche Muffins with Sun-Dried Tomatoes and Spinach are loaded with protein and so much flavour!

5 (from 22 ratings)

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Ingredients

• 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

Instructions 

• 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!

Notes

*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.

 

How to store: Leftover mini vegan quiches can be stored in an airtight container in the refrigerator for up to a week. The quiches can be served cold, at room temperature, or warm. Reheat them in a 350ºF oven for about 10 minutes, or heat them in the microwave until warmed through.

 

How to freeze: You can freeze these quiches for up to 3 months in an airtight storage container or freezer bag. If you’re stacking them, simply place parchment paper between the layers to keep them from sticking to each other. Let them thaw in the refrigerator before serving or reheating. 

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 jessicainthekitchen.com 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. Jessicainthekitchen.com 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.

Cuisine: American

Course: Breakfast, Lunch, Snacks

Author: Jessica Hylton