Can I use regular tofu instead of silken tofu?

Regular tofu has a different water content and texture than silken tofu, which will significantly alter the results. If you must use regular tofu, press it very well first and increase the plant milk to compensate for the lower moisture content. However, the texture will be more grainy and less custard-like than with silken tofu.

What can I substitute for nutritional yeast?

Nutritional yeast provides a distinctive savory, slightly cheesy flavor that's hard to replicate. If you don't have it, you could try a tablespoon of white miso paste or simply omit it, but know that the flavor profile will be different. You might want to increase other seasonings to compensate.

Why did my quiches sink in the middle after baking?

This typically happens when the quiches are underbaked or when the oven temperature fluctuates too much. Make sure to reduce the temperature immediately after putting them in the oven, and check that they're fully set before removing. A knife inserted in the center should come out clean.

Can I make these in a regular pie dish instead of muffin cups?

Absolutely! Pour the mixture into a greased 9-inch pie dish and bake at 350°F for about 40-45 minutes until set in the middle. Let it cool for at least 15 minutes before slicing to allow it to firm up properly.

Mini Crustless Tofu Quiches Recipe

Name: Mini Crustless Tofu Quiches Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Vegan
Ingredients: Olive oil spray, optional; 1 teaspoon minced garlic; 1/2 cup bell pepper, diced; 1 cup chopped mushrooms; 1 tablespoon minced fresh chives or one green onion, finely sliced; 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried, crushed rosemary; Black pepper, to taste; 1 (12.3-ounce) package lite firm or extra-firm silken tofu, drained; 1/4 cup plain soymilk or other plant milk; 1 tablespoon tahini or cashew butter (optional but preferred); 2 tablespoons nutritional yeast; 1 tablespoon cornstarch (or arrowroot or potato starch substitute); 1/4 teaspoon onion powder; 1/4 teaspoon turmeric; 1/2-3/4 teaspoon salt; 1 generous pinch black salt (kala namak), for eggy flavor (optional)

These Mini Crustless Tofu Quiches are a game-changer for breakfast or brunch! Packed with savory vegetables and protein-rich tofu, these little bites deliver big flavor in a compact package. They’re completely plant-based, surprisingly eggy, and perfect for meal prep. Best of all, they come together in just 40 minutes with minimal hands-on time—ideal for busy mornings or when you need to feed a crowd something impressive without breaking a sweat.

Why You’ll Love This Recipe

Quick and Practical: From start to finish in just 40 minutes, most of which is hands-off baking time. Perfect for those mornings when you want something substantial but don’t want to stand over the stove.
Protein-Packed: Each serving provides a whopping 11g of plant-based protein, keeping you satisfied until lunchtime rolls around.
Endlessly Customizable: The basic recipe is just a starting point—swap in whatever vegetables you have lingering in your crisper drawer or add your favorite herbs to make it your own.
Perfect for Meal Prep: Make a batch on Sunday and enjoy grab-and-go breakfasts all week long. They reheat beautifully and even taste great cold!

Ingredients You’ll Need

Silken Tofu: The star of the show! This creates the custardy, egg-like base. Using Mori-Nu lite firm or extra-firm silken tofu specifically gives the best texture—it’s worth seeking out this brand.
Bell Pepper: Adds a sweet crunch and beautiful flecks of color throughout the quiches.
Mushrooms: Provide a meaty, umami component that makes these quiches deeply satisfying.
Garlic: Because everything savory is better with garlic. It adds depth without overpowering.
Fresh Herbs: Chives and rosemary bring brightness and aromatic complexity that elevates these quiches from good to fantastic.
Nutritional Yeast: This magical ingredient adds a cheesy, savory dimension without any dairy.
Cornstarch: Acts as a binder, helping these quiches firm up nicely as they bake.
Tahini or Cashew Butter: Adds richness and helps create that creamy, luxurious texture we all love in traditional quiches.
Turmeric: Provides that signature golden yellow “eggy” color, plus anti-inflammatory benefits.
Black Salt (Kala Namak): If you want these to truly taste like eggs, don’t skip this! It adds that sulfurous egg-like flavor that’s uncannily similar to the real thing.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Vegetable Mix-ins

Swap the mushrooms and bell peppers for other vegetables like:

Sautéed spinach and sun-dried tomatoes for a Mediterranean twist
Broccoli and vegan cheddar style shreds for a classic combination
Caramelized onions and roasted red peppers for sweet and smoky notes

Herb Variations

Try fresh dill and parsley for a bright, spring-like flavor
Use basil and oregano for an Italian-inspired version
Add curry powder and cilantro for an Indian-influenced variation

Texture Enhancements

Fold in some vegan bacon bits for a smoky crunch
Add a sprinkle of hemp seeds on top before baking for extra protein and texture
Mix in some finely diced, pre-cooked potatoes for a Spanish tortilla vibe

How to Make Mini Crustless Tofu Quiches

Step 1: Prepare Your Equipment

Preheat your oven to 375°F and thoroughly spray a 12-cup muffin tin with non-stick spray. Silicone muffin cups work wonderfully here and eliminate the need for oil, but if you’re using metal, don’t skimp on the spray or you’ll be chiseling quiche off the pan later.

Step 2: Sauté the Vegetables

In a non-stick skillet, sauté the garlic, bell peppers, and mushrooms until the mushrooms just start to release their moisture. This takes about 3-4 minutes—you want them softened but not completely cooked down. Stir in the chives, rosemary, and black pepper, then remove from heat.

Step 3: Blend the Tofu Mixture

Add the tofu, plant milk, nutritional yeast, cornstarch, tahini, onion powder, turmeric, salt, and black salt (if using) to your food processor or blender. Process until completely smooth and silky—this usually takes about 1-2 minutes, scraping down the sides as needed.

Step 4: Combine and Fill

Pour the tofu mixture over your sautéed vegetables and stir until everything is evenly distributed. Using a measuring cup or spoon, divide the mixture evenly among the 12 muffin cups. They should be about half full.

Step 5: Bake to Perfection

Put the muffin pan in the oven and immediately reduce the heat to 350°F. Bake for 25-35 minutes, until the tops are golden and a knife inserted into the center comes out clean. Let them cool in the pan for about 10 minutes before removing—they’ll firm up more as they cool.

Pro Tips for Making the Recipe

The Right Tofu Matters: Mori-Nu silken tofu gives the best results. Other brands may yield a different texture, requiring more cornstarch to achieve the same firmness.
Don’t Overmix the Vegetables: You want distinct pieces of vegetables distributed throughout, not a homogeneous mixture.
Test for Doneness: The quiches should be set in the middle and slightly puffed. If they’re still too soft, give them a few more minutes in the oven.
Season Well: These quiches can handle generous seasoning. Don’t be afraid of adding that full measure of salt—it brings all the flavors together.
Black Salt is Worth Finding: It’s available at Indian grocery stores or online, and it truly transforms the flavor to something remarkably egg-like.

How to Serve

Breakfast or Brunch

Serve warm with sliced avocado and fresh fruit for a complete breakfast
Pair with roasted breakfast potatoes and a side of fresh salsa
Create a breakfast sandwich by slicing them in half and tucking between toasted English muffin halves

Lunch Options

Add to a green salad for a protein boost
Serve alongside a hearty vegetable soup for a light but satisfying lunch
Stuff into a pita pocket with lettuce, tomato, and a smear of hummus

Snack Ideas

Enjoy cold straight from the fridge when you need a protein-rich snack
Cut into bite-sized pieces for a party appetizer served with toothpicks
Pack in lunchboxes for a nutritious alternative to processed snacks

Make Ahead and Storage

Storing Leftovers

Store cooled quiches in an airtight container in the refrigerator for up to 5 days. They actually taste even better the next day as the flavors have time to meld together.

Freezing

These quiches freeze beautifully! Once completely cooled, place them on a baking sheet and freeze until solid, then transfer to a freezer-safe container or bag. They’ll keep for up to 3 months.

Reheating

From refrigerated: Microwave for 30-45 seconds or reheat in a 350°F oven for about 10 minutes
From frozen: Thaw overnight in the refrigerator or microwave from frozen for 1-2 minutes, checking halfway through

FAQs

Can I use regular tofu instead of silken tofu?

Regular tofu has a different water content and texture than silken tofu, which will significantly alter the results. If you must use regular tofu, press it very well first and increase the plant milk to compensate for the lower moisture content. However, the texture will be more grainy and less custard-like than with silken tofu.
What can I substitute for nutritional yeast?

Nutritional yeast provides a distinctive savory, slightly cheesy flavor that’s hard to replicate. If you don’t have it, you could try a tablespoon of white miso paste or simply omit it, but know that the flavor profile will be different. You might want to increase other seasonings to compensate.
Why did my quiches sink in the middle after baking?

This typically happens when the quiches are underbaked or when the oven temperature fluctuates too much. Make sure to reduce the temperature immediately after putting them in the oven, and check that they’re fully set before removing. A knife inserted in the center should come out clean.
Can I make these in a regular pie dish instead of muffin cups?

Absolutely! Pour the mixture into a greased 9-inch pie dish and bake at 350°F for about 40-45 minutes until set in the middle. Let it cool for at least 15 minutes before slicing to allow it to firm up properly.

Final Thoughts

These Mini Crustless Tofu Quiches are truly a revelation for anyone looking to enjoy a classic breakfast favorite in a plant-based form. They’re remarkably simple to prepare yet impressive enough to serve to guests, and versatile enough to enjoy any time of day. Whether you’re vegan, watching your cholesterol, or just looking to incorporate more plant-based meals into your routine, these little protein-packed bites deserve a regular spot in your cooking rotation. Give them a try this weekend—your future self will thank you when you’re enjoying delicious, ready-made breakfasts all week long!