Protein-Packed Vegan Quiche Muffins: A Delicious Tofu-Based Breakfast & Brunch Delight
Discover the ultimate plant-based breakfast and brunch solution with these incredibly satisfying Vegan Quiche Muffins. Bursting with flavor and packed with protein, these mini quiches offer a surprising taste and texture that perfectly mimics their traditional egg-based counterparts. Made with wholesome ingredients like sun-dried tomatoes, savory mushrooms, and aromatic garlicky spinach, they are also endlessly customizable. Feel free to incorporate your favorite vegetables and herbs to truly make these delightful vegan treats your own!
For many years, a rich, creamy slice of quiche, often served with a crisp side salad, was my go-to choice for a leisurely brunch. What I cherished most about traditional quiche was its diverse, flavorful fillings and that uniquely “eggy” texture. Now, embracing a plant-based lifestyle, I’ve found an even better alternative: these delightful Vegan Quiche Muffins, infused with the vibrant flavors of sun-dried tomatoes and spinach. They fulfill all my brunch desires, offering convenience without compromising on taste or satisfaction.
These mini quiches transcend the versatility of a conventional quiche slice. Their grab-and-go format makes them ideal for busy mornings, a quick office lunch, or an elegant addition to any party spread. Whether served warm straight from the oven or enjoyed cold, their deliciousness remains consistent. The secret to their incredible similarity to traditional quiche lies in their star ingredient: tofu. Not only does tofu provide a substantial protein boost, but with a few clever additions, it also replicates that familiar eggy taste and perfect custardy texture, making these muffins an absolute game-changer for plant-based eaters.
(Looking for a traditional, full-size vegan quiche recipe? I’ve got you covered: Easy Vegan Quiche!)
Key Ingredients for Perfect Vegan Quiche Muffins
Crafting these delectable vegan quiche muffins requires a selection of fresh and flavorful ingredients. Below, you’ll find important details on each component. The full recipe with precise measurements and comprehensive instructions is conveniently located in the recipe card further down the page.
- Extra-firm tofu: This is the cornerstone of our vegan quiche, serving as an excellent egg substitute. Its firm texture provides the perfect base for mimicking the consistency of traditional quiche. It’s crucial to press the tofu adequately to remove excess water, allowing it to absorb all the wonderful flavors we’ll be adding. For more detailed guidance, check out: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu.
- Coconut oil: Used for sautéing your vegetables, coconut oil adds a subtle richness. Feel free to use any other neutral-flavored oil you prefer or have readily available, such as olive oil or avocado oil.
- Mushrooms: Sliced mushrooms contribute an earthy depth and a pleasing texture to the quiche filling. White button mushrooms or cremini mushrooms work wonderfully here.
- Spinach: Fresh spinach wilts down beautifully, adding nutrients and a vibrant green color. Ensure you use fresh spinach for the best results.
- Garlic: Minced fresh garlic is essential for a robust, aromatic flavor that complements the other vegetables perfectly. Don’t skimp on the garlic!
- Onions: Chopped onions, cooked until translucent, provide a sweet and savory base for the vegetable mixture, enhancing the overall flavor profile.
- Salt and pepper: Basic seasonings that are critical for bringing out the best in your vegetables and the tofu mixture. Adjust to your personal taste preference.
- Sun-dried tomato halves: These gems are packed with concentrated, sweet, and tangy flavor, adding a fantastic Mediterranean twist to the quiches. Make sure to chop them finely for even distribution.
- Almond milk: Unsweetened and unflavored plant milk is used to create the creamy, custardy texture of the tofu filling. Almond milk is a great choice, but oat milk or soy milk can also be used.
- Nutritional yeast: A powerhouse ingredient in vegan cooking! Nutritional yeast imparts a distinct cheesy and slightly savory flavor that significantly contributes to the “eggy” taste of these quiches. It’s truly a secret weapon – do not omit it!
- Turmeric: Only a small pinch is needed. Turmeric is added primarily for its beautiful golden color, giving the quiches that familiar yellow hue, rather than for its flavor.
- Chives: Fresh or dried chives offer a delicate oniony flavor and a touch of freshness. If using fresh, chop them finely.
- Baking powder: A little baking powder helps create a lighter, fluffier texture in the tofu mixture, preventing it from becoming too dense.
- Kala namak (black salt): This is an optional but highly recommended ingredient for an authentic “eggy” flavor and aroma. If you can find it, a tiny pinch goes a long way. If not, don’t worry, the quiches will still be delicious!
The Secret to “Eggy” Flavor: Does Kala Namak Really Taste Like Eggs?
Absolutely! Kala namak, also known as Himalayan black salt, is a special Indian volcanic rock salt that boasts a unique sulfurous flavor. This distinctive taste is remarkably reminiscent of eggs, making it an invaluable ingredient in many vegan egg dishes. A small pinch can transform the flavor profile of your tofu scramble or quiche, adding that authentic “eggy” aroma and taste that many plant-based eaters crave. While it’s optional, if you’re aiming for the closest possible egg mimicry, kala namak is your secret weapon.
Step-by-Step Guide: How to Make Vegan Quiche Muffins
You’ll find that swapping traditional eggs for tofu not only makes vegan quiche surprisingly simple to prepare but also significantly reduces the chances of common cooking errors. Follow these straightforward steps to create your perfect batch of mini quiches:
1. Prepare Your Baking Station. Begin by preheating your oven to 375°F (190°C). This ensures your oven is at the optimal temperature for even baking. Next, generously grease a standard 12-cup muffin pan. This step is crucial to prevent sticking and ensure your quiche muffins pop out easily after baking. While the oven preheats, make sure your extra-firm tofu is pressed to remove excess water; this allows it to better absorb flavors.
2. Sauté the Flavorful Vegetables. Heat the coconut oil in a skillet over medium-high heat. Once melted, add the chopped mushrooms, fresh spinach, minced garlic, diced onions, and six of the seven sun-dried tomato halves. Stir well to combine all ingredients with the oil. Season the mixture lightly with salt and pepper to taste. Cook the vegetables for about 5 to 8 minutes, stirring occasionally, until the onions become translucent, the spinach has fully wilted, and the mushrooms have significantly reduced in size. Remove the skillet from the heat and set the cooked vegetables aside.
3. Prepare the Tofu “Egg” Mixture. In a high-powered blender or food processor, combine the pressed extra-firm tofu, almond milk, nutritional yeast (for that cheesy, eggy flavor), sea salt, black pepper, a pinch of turmeric (for color), and baking powder. If you’re using kala namak, add a small pinch now. Blend on high speed until the mixture is completely smooth and free of any lumps. You might need to scrape down the sides of the blender or process twice to achieve a perfectly creamy consistency.
4. Combine Fillings and Adjust Seasoning. Gently stir the sautéed vegetables and the fresh or dried chives into the smooth tofu mixture using a wooden spoon. Ensure everything is well combined. At this stage, it’s a good idea to taste the mixture and adjust seasonings if necessary. You might want to add a little more nutritional yeast for a stronger “cheesy” note or additional sea salt and pepper to suit your palate.
5. Bake to Golden Perfection. Carefully spoon the quiche mixture into the 12 greased muffin cups, aiming for an even distribution of both the tofu base and the vegetable fillings in each cup. Take the last remaining sun-dried tomato half, chop it, and sprinkle a small amount over the top of each filled muffin cup for a lovely garnish. Bake for approximately 35 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean. The tops should be lightly golden and firm to the touch.
6. Rest, Cool, and Serve. Once baked, remove the muffin pan from the oven and allow the quiches to cool in the pan for about 5 minutes. This crucial resting period helps them set further and makes them easier to remove. After resting, carefully loosen the edges of each quiche with a butter knife and transfer them to a wire rack to cool completely. Serving them warm is delightful, but they are equally delicious enjoyed at room temperature or even cold. Enjoy your homemade vegan quiche muffins!
Crust or Crustless: Can I Add Crusts to This Recipe?
These versatile vegan quiche muffins are designed to be crustless, offering a lighter, often gluten-free option that’s quick to prepare. However, if you yearn for a more traditional quiche experience with a flaky crust, you absolutely can add one! Simply use your favorite vegan pie crust recipe – my Best Vegan Pie Crust recipe is an excellent choice. After rolling out the dough, use a round biscuit cutter or cookie cutter, slightly larger than the muffin cup diameter, to cut out individual circles. Carefully press these circles into the greased muffin cups, gently shaping them to fit. You can then fill them with the tofu mixture and bake as directed in this recipe, following any pre-baking instructions for your chosen crust if applicable. The result will be a delightful mini quiche with a golden, buttery crust!
Expert Tips for Perfect Vegan Quiche Muffins
Achieving the perfect batch of vegan quiche muffins is simple with these helpful hints and tips:
- Don’t Over-Press the Tofu: While pressing tofu is essential to remove excess liquid and allow it to absorb flavors, be mindful not to squeeze out *all* the moisture. The tofu needs to retain some liquid to achieve that wonderfully custardy, eggy consistency. If using a tofu press, avoid pressing it down completely. If employing the traditional “books and paper towel” method, press the tofu for approximately 15 minutes – this is usually sufficient without over-drying.
- Select the Right Tofu: For this recipe, it’s crucial to use extra-firm refrigerated tofu, not shelf-stable silken tofu. Silken tofu has a much softer, more delicate consistency that will result in a runny mixture, which won’t set properly for quiche muffins. Always opt for the extra-firm variety for the best texture.
- Knowing When They’re Done: One of the beauties of a tofu-based quiche is that there are no food safety concerns regarding undercooked egg. This gives you flexibility with the texture. For a creamier, softer center, you can remove the quiches from the oven a little sooner. If you prefer a firmer, more set quiche, leave them in for a few extra minutes until a toothpick comes out mostly clean, indicating they are well-cooked.
- Grease Your Muffin Tin Well: Even if your muffin tin is non-stick, a thorough greasing with oil or cooking spray is vital. This prevents the quiches from sticking to the pan and ensures they pop out cleanly without crumbling.
- Even Filling Distribution: When spooning the mixture into the muffin cups, try to distribute the solid vegetable fillings as evenly as possible. This ensures every quiche muffin is packed with flavor and texture in every bite.
Flavorful Variations and Customizations
These vegan quiche muffins are incredibly versatile, inviting you to experiment with your favorite add-ins and create unique flavor combinations. Beyond the sun-dried tomatoes and spinach, here are some ideas to inspire your culinary creativity:
- Vegan Cheese: Stir in a handful of shredded vegan cheddar, mozzarella, or a crumbly vegan feta for an extra layer of savory goodness.
- Plant-Based Meats: Enhance the protein and richness with crumbled plant-based bacon bits or cooked vegan sausage crumbles.
- Broccoli & Cheddar: A classic combination! Lightly steamed broccoli florets paired with vegan cheddar cheese make for a comforting variation.
- Caramelized Onions: For a touch of sweet and savory sophistication, fold in some caramelized onions. Their deep flavor is simply divine.
- Asparagus: Chop fresh asparagus into small pieces and sauté briefly before adding to the mixture for a springtime twist.
- Sautéed Leeks: Delicate and subtly sweet, sautéed leeks add an elegant flavor profile to your quiches.
- Hearty Greens: Experiment with other leafy greens like finely chopped arugula, kale, or chard for added nutrition and a slightly different flavor.
- Spicy Kick: A pinch of red pepper flakes or a dash of hot sauce in the tofu mixture can add a pleasant warmth.
- Mediterranean Twist: Combine Kalamata olives, artichoke hearts, and oregano for a Greek-inspired flavor.
Storing and Reheating Your Vegan Quiche Muffins
These vegan quiche muffins are fantastic for meal prepping, making your breakfasts and lunches effortless throughout the week. Properly stored, they maintain their delicious flavor and texture for several days.
Storage: Leftover mini vegan quiches can be kept in an airtight container in the refrigerator for up to a week. Ensure they are completely cooled before storing to prevent condensation, which can make them soggy.
Reheating: The beauty of these quiches is their versatility – they can be enjoyed cold straight from the fridge, at room temperature, or warmed up. To reheat them, place the quiches in a 350ºF (175°C) oven for about 10 minutes, or until they are warmed through to your liking. Alternatively, for a quicker option, you can heat them in the microwave for 30-60 seconds per muffin, depending on your microwave’s power, until hot.
Can This Recipe Be Frozen?
Absolutely! These vegan quiche muffins freeze beautifully, making them an excellent option for long-term meal prep. You can freeze them for up to 3 months in an airtight storage container or a freezer-safe bag. If you plan on stacking them in the container, simply place a small piece of parchment paper between each layer. This prevents them from sticking together, making it easier to grab just one or two at a time.
To serve or reheat after freezing, it’s best to let them thaw first. Transfer the frozen quiches to the refrigerator and allow them to thaw overnight. Once thawed, you can reheat them using the methods described above: in the oven or microwave. They will taste just as fresh and delightful as when they were first baked!
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
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Ingredients
- 1 (16 ounce) 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
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.