These mini vegan quiches are made with a flaky puff pastry crust and stuffed with a baked up spinach and mushroom filling.
Meet my totally lopsided yet completely delicious holiday breakfast. It's a Tim Burton quiche. Nightmare Before Christmas? It's really delicious, so you'll probably only be dreaming happy dreams of this one. I've decided to just roll with it.
My husband commented recently that I've been refraining from posting some delicious recipes simply because I couldn't get them to look pretty or didn't like the photos. This is true, and while most of the time I make the recipe a second time in order to get it looking the way I want, occasionally something sits in limbo on my "to make" list forever.
I wasn't planning on sharing this one, at least until I got it to look a little better, until my husband, who is a lover of quiche and all things eggy, declared that it was absolutely delicious and he never needed to eat eggs again after tasting it. I was sold. I'm getting this recipe in before Christmas, lopsided or not.
If you've got vegan holiday brunch plans and still need a recipe, well here you go. Even if yours ends up looking as ugly as mine, I promise the taste alone will be enough to impress your guests.
Spinach & Mushroom Mini Vegan Puff Pastry Quiche
Ingredients
- 1 lb. extra firm tofu drained
- 2 tbsp. soy sauce
- 2 tbsp. lemon juice
- 2 tbsp. nutritional yeast
- black pepper to taste
- 2 tbsp. olive oil
- 3 cups finely chopped cremini mushrooms
- 1 onion diced
- 2 garlic cloves minced
- 4 cups finely chopped fresh spinach lightly packed
- 2-4 tbsp. finely chopped fresh dill optional
- kala namak, to taste, optional, for extra eggy flavor
- 1 sheet vegan puff pastry about 8 oz., thawed if frozen
Instructions
-
Place tofu, soy sauce, lemon juice, nutritional yeast and pepper into food processor and blend until smooth, stopping to scrape down sides of bowl as needed.
-
Coat the bottom of a large skillet with oil and place over medium heat. Add mushrooms to skillet in a single layer. Cook until lightly browned, about 5 minutes. Add onion and sauté until softened, about 5 minutes. Add garlic, spinach and dill, if using, and flip a few times, just until spinach is wilted, about 1 minute. Remove from heat and fold in tofu mixture. Season with kala namak to taste, if using.
-
Preheat oven to 400°. Lightly oil 4 ramekins (I used 5 ½ inch ramekins, but something a bit smaller would work as well).
-
Place puff pastry sheet on a lightly floured surface and roll to about a 16 inch square (can roll smaller if using smaller ramekins). Cut into 4 squares and line each ramkein with a puff pastry square.
-
Divide tofu mixture into ramekins and smooth out the top with a spoon. Bake until tofu mixture and puff pastry crust are lightly browned, about 20 minutes.
-
Serve warm.
Recipe Notes
Unless you're super skilled with puff pastry, there's a good chance your quiche will come out looking as crooked as mine. Just so you know!br]Pepperidge Farm puff pastry is vegan. You can also make your own vegan puff pastry if you're up for it. [Here's a recipe I've had my eye on for a while.
I love the way it's lopsided! Looks so delicious :)
I haven't tackled vegan eggy-things yet, but this looks delicious. And I agree, the lopsided-ness adds to its charm!
great work thanks for sharing this recipe
That's not ugly. It looks delicious and I can't wait to try it!
Aw, thank you. :) Enjoy!
Have you ever tried this in a casserole? We have 10 people to feed Christmas morning. I don't have that many ramekins.
I haven't, but I've made similar recipes into full sized quiches with regular crust. If you'd like to give that a try I'd just spread the mixture into a pie crust and keep an eye on it during baking - the time should be a bit longer - 30-35 minutes. You could use this recipe for guidance: https://www.connoisseurusveg.com/potato-leek-vegan-quiche/
This came out well. I folded over the ends onto the mixture so it looked nice. I added cayenne as we like some heat. Wish I could post a pic. Thank you for the awesome recipe.
Glad you enjoyed it! I love the idea of adding some cayenne for a little kick. :)
This has been my go-to Christmas morning recipe for years, these are soooo good! I don’t want to mess with a good thing but I was wondering how they would turn out if I use Just Egg instead of tofu this year. Scared I’m going to create a monster and ruin breakfast, but I just have to try because Just Egg is so good on its own, too… maybe I’ll have a back up handy like French toast if it doesn’t turn out well…
Glad you like it! I'm really not sure how that would work though. The safest thing to do might be to find a recipe for quiche made with Just Egg (there are a bunch if you do a google search), and hybridize it with this one. Good luck and I'd love to hear how it turns out if you try it!