Muffin Quiches with Veggies

By Maggie Baird

To elevate the dish, you can add a plant-based pie crust or use puff pastry squares to line the muffin cups under the quiche mixture. This will make a more traditional version and is perfect for a holiday meal. The basic quiches are great for a quick morning breakfast with a piece of toast!

This recipe is gluten-free.

YIELDS: 6 servings (2 muffin cups per serving)

COOK TIME: 20 min

PREP TIME: 10 min

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INGREDIENTS

  • Vegan butter or olive oil for greasing the muffin pan
  • 2 tbsp of olive oil
  • 1 shallot, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 cup broccoli, chopped
  • 1 orange bell pepper, chopped
  • 2 scallions, thinly sliced
  • 1 package of medium or firm tofu, drained
  • 2 tbsp chickpea flour
  • 3 tbsp nutritional yeast
  • 1/4 tsp turmeric
  • 1/2 tsp onion powder
  • 1/2 tsp garlic Powder
  • 1 tsp salt – Kala Namaak if available
  • 1/2 tsp pepper
  • 1 tbsp tahini (optional, for extra richness)
  • 1 tbsp miso paste (optional, for extra umami)
  • 1/2 cup plus 1/4 cup shredded vegan cheese, divided, (optional)

 


RECIPE

  1. Preheat oven to 350°F. Lightly- grease a 12-cup muffin pan with vegan butter or olive oil.
  2. Heat oil in a skillet over medium-high heat. Add the shallot and cook for 1 minute.  Stir in the garlic, broccoli, bell pepper and scallions, and cook for 4-5 minutes, until the vegetables begin to soften.
  3. Finely chop the cooked vegetables with a knife or pulse them briefly in a food processor, if desired.  Set aside.
  4. In a large bowl or food processor, combine the tofu, chickpea flour, nutritional yeast, turmeric, onion powder, garlic powder, salt, and pepper.
  5. Stir in the ½ cup shredded vegan cheese, if using, then gently fold in the vegetables.
  6. Divide the mixture evenly among the prepared muffin cups, filling each nearly to the top.
  7. Sprinkle with the remaining ¼ cup of vegan cheese. If desired, dust the tops with paprika or your favorite seasoning blend.
  8. Bake for 20-25  minutes. or until the tops are lightly golden and the quiches are set.
  9. Let cool in the muffin pan for at least 10 minutes before removing and serving.

 

CHEF’S NOTES:

  • A sprinkle of kala namak salt just before eating will increase the egg-like flavor.
  • You can also cool these fully and freeze! When ready to eat, microwave until desired temperature or warm in the air fryer, etc.
  • This recipe is easy and forgiving. You can vary many elements, including which vegetables you use, if you include plant-based cheese, adding miso or tahini. The results will definitely vary, but you can use this basic recipe to create what works best for you.