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)

Description

These Mini Crustless Tofu Quiches are a protein-rich, plant-based breakfast or brunch option, featuring silken tofu, fresh veggies, and aromatic herbs. Baked in muffin cups, they’re perfect for meal prep, easy to customize, and freezer-friendly. Wholesome and light, these vegan quiches make a delicious, healthy addition to any morning routine or serve as a savory snack.

Ingredients

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Vegetables & Aromatics

- 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

Tofu & Wet Ingredients

- 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)

Seasonings & Thickeners

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)

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Instructions

Prepare Oven and Muffin Cups: Preheat your oven to 375°F (190°C). Spray 12 regular-sized muffin cups with non-stick olive oil spray or use silicone muffin cups. Avoid using paper liners as the quiches will stick.
Sauté Veggies and Aromatics: Heat a non-stick skillet over medium heat. Add the garlic, bell peppers, and mushrooms and sauté until the mushrooms start to release their juices. Stir in the chives (or green onion), rosemary, and a sprinkle of black pepper. Remove from heat and set aside.
Blend the Tofu Mixture: In a food processor or blender, add the drained tofu, plant milk, nutritional yeast, cornstarch, tahini/cashew butter (if using), onion powder, turmeric, salt, and black salt (if using). Blend until the mixture is completely smooth and silky.
Combine Tofu Mixture and Vegetables: Transfer the blended tofu mixture to the pan of sautéed vegetables. Mix thoroughly until all ingredients are well combined.
Fill Muffin Cups: Spoon the quiche mixture evenly into the prepared muffin cups. Each cup should be filled about halfway.
Bake the Quiches: Place the muffin pan in the oven and immediately reduce the temperature to 350°F (175°C). Bake for 25-35 minutes, until the tops are golden and a knife inserted into the center comes out clean. Silicone muffin pans may need more time than metal.
Cool and Serve: Remove the quiches from the oven and allow them to cool in the pan for about 10 minutes before removing. Enjoy warm, or let cool to room temperature for later serving. These quiches are light—plan on serving hearty sides or making more if serving more than 3 people.

Notes

For best results, use Lite Silken Firm Mori-Nu tofu; other brands of tofu may give a softer texture. If using a different brand, consider adding extra cornstarch.
Quiches can be made ahead and stored in the fridge for a few days, or frozen for longer storage.
If following Weight Watchers, each serving of 4 mini quiches is 1 point on the Freestyle plan.
Customize with your favorite vegetables and herbs.
Silicone muffin pans work best for easy removal.

Nutrition

Serving Size: 4 mini quiches
Calories: 96
Sugar: not specified
Sodium: 459mg
Fat: 3g
Saturated Fat: not specified
Unsaturated Fat: not specified
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 11g
Cholesterol: 0mg