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+ servings
5 from 3 votes
Overhead View of Mini Quiches with Greens and Fork
Spinach Vegan Mini Quiches
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

These delectable vegan mini quiches made from crispy phyllo shells stuffed with a savory mixture of seasoned tofu and spinach.

Course: Appetizer
Cuisine: American
Servings: 15
Author: Alissa
  • 15 mini phyllo shells
  • ½ lb. extra firm tofu
  • 1 tbsp. unflavored unsweetened soy or almond milk
  • 1 tsp. soy sauce
  • 1 tbsp. nutritional yeast
  • 1 tbsp. olive oil
  • ½ medium onion diced
  • 3 garlic cloves minced
  • 2 cups spinach sliced thinly
  • 2 scallions finely chopped
  • pinch of salt
  • a generous amount of black pepper
  1. Place tofu, milk, soy sauce and nutritional yeast into food processor and blend until a smooth, thick paste forms, scraping bowl as needed.
  2. Preheat oven to 350. Arrange shells on baking sheet.
  3. Heat oil in medium skillet over medium heat. Add onion and sautee until softened, about five minutes.
  4. Add garlic and spinach and continue to sautee until spinach wilts, about another minute.
  5. Add tofu mixture and scallions and reduce heat to low. Cook, stirring frequently, until tofu softens and everything is evenly blended.
  6. Spoon mixture evenly into shells. Bake for about 10 minutes, or until tops begin to brown.
  7. Serve warm. I like to eat mine with a little hot sauce.