These mini crustless vegan quiches, studded with broccoli and sun-dried tomatoes, make a delicious main dish for brunch. Or any meal.
Think of them as egg-free frittatas or vegan egg bites. Change them up with in-season vegetables or what you have on hand.
How to Make Vegan Quiche
The base of this vegan quiche is tofu and chickpea (garbanzo) flour blended with nutritional yeast and chicken-style seasoning.
Then stir in chopped broccoli, sun-dried tomatoes, basil, sauteed onions, and mushrooms. If desired, you can add vegan Parmesan cheese or any other non-dairy cheese.
Then bake them in muffin tins to create mini crustless vegan quiches.
Or put the mixture in one pie pan for a large crustless quiche. You can also put it in a baked crust.
This is what it looks like after baking. I forgot to put the sun-dried tomatoes in this one.
Vegan Quiche Variations
You can swap out your favorite in-season vegetables. High moisture or longer cooking vegetables that should be cooked first include bell peppers, spinach, tomatoes, mushrooms, onions, leeks, and shallots.
Other vegetables that you could use include asparagus, shredded carrots, or cauliflower.
You can also vary the herbs: Use fresh or dried herbs such as dill, marjoram, tarragon, oregano, or a combination.
If you don’t have chicken-style seasoning, substitute 1 teaspoon salt, and 1/8 teaspoon turmeric.
If you don’t have chickpea flour, you could try another type of flour. (I have not tried that yet. If you try it, let me know how it turns out.)
Tips for Vegan Quiche
If you don’t have a food processor, you can thoroughly mash the tofu and mix in the seasonings and tahini by hand.
The mini quiches may be reheated in the oven or toaster oven at 400°F. until heated through, about 10 minutes.
- 2 cloves garlic minced
- 1 14-16 ounce package firm tofu, drained
- 2 cups chopped mushrooms about 4 ounces
- 1 small onion chopped
- 2 tablespoons water
- ½ teaspoon salt
- ¼ cup chickpea garbanzo flour
- 2 tablespoons tahini or 1 tablespoon olive oil
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon chicken-style seasoning
- 2 cups finely chopped broccoli
- ¼ cup chopped sun-dried tomatoes, lightly drained
- ¼ cup chopped chives or green onions
- 3 tablespoons chopped fresh basil or 1 tablespoon dried
- ¼ cup vegan Parmesan cheese optional
- 18 grape tomatoes cut in half, optional
- Heat oven to 400°. Spray a 12-cup muffin tin with cooking spray. Press or mince garlic and set aside to allow the cancer-fighting compounds to develop. Wrap tofu in a kitchen towel to absorb excess moisture. (Do not press since some moisture is desirable.)
- Place onion, mushrooms, water, and salt in a cold Dutch oven or large skillet. Cover and cook over medium heat for 5 minutes.
- Remove cover. Cook until soft, stirring occasionally and adding water if needed to keep from sticking, until vegetables are soft, and water has evaporated. Stir in garlic and cook until fragrant, about 30 seconds. Remove from the heat.
- Meanwhile, process tofu, chickpea flour, tahini, nutritional yeast, and chicken-style seasoning together until no lumps remain. Stir into the onion-mushroom mixture.
- Stir in the broccoli, sun-dried tomatoes, basil, and cheese, if desired,
- Divide equally between the muffin cups, using about 1/3 cup for each one. Smooth the tops. If desired, arrange a 3 grape tomato slices on the top of each mini quiche and press in.
- Bake until set and lightly browned on top, about 20-25 minutes,
- Transfer to a cooling rack for 10-15 minutes. Run a table knife around the outer edge of each muffin cup to loosen from the pan. Remove from muffin pan and transfer to a serving platter. Serve warm or at room temperature. Makes 12 mini quiches.