Tofu Quiche Cups


Before going vegan, quiche was one of my favorite things, crispy crust and rich creamy filling. For quite a while I thought that I just have to accept that I cant’t eat delicious quiche any more. But then I created this recipe after drying out many different vegan quiche recipes. And this is just perfect, you can use whatever veggies you like and you can make it as one big quiche or 18 small quiche cups. Making one big classical quiche i less time consuming, but these small quiche cups look so much more fun and are easier to eat with using hands. This quich etastes quite equal to the real thing, but it’s way healthier, although in the crust I have used some oil. This crust can also be made without oil, using just oat flour and water, but it’s not going be that crumbly and flaky. Thisis the best wheat free pie crust, when making sweet pies, I add some sugar and swap the olive oil with coconut oil. Whenever I use oil, I always use the best, so two oils that I use are organic cold pressed olive oil and organic cold pressed coconut oil. I aim to use oils only on once or twice a week. Since I am now making homemade tofu and soymilk from organic soybeans, I use these, but you can use store bought tofu also, just makesure its unflavored.


  • 1 1/2 cups of oat flour
  • 1/4 cups of organic cold pressed extra virgin olive oil
  • 1/2 tsp pink himalayan salt
  • 2-4 tbsp of cold water (add one tbsp at a time, as much as needed)
  • 1 bell pepper, chopped
  • 1 small zucchini, chopped
  • 1/3 leek, chopped
  • 2 cups cherry tomatoes, chopped into quarters
  • 1/2 cups sundried tomatoes (dry ones, without oil), soaked and chopped very small
  • 1 tbsp mediterranean herbs
  • 1 tsp pink himalayan salt
  • Pinch of black pepper
  • 300g homemade organic tofu, crumbled
  • 1 tbsp tahini
  • 1 tbsp miso paste
  • 1 tbsp tamari
  • 4 tbsp nutritional yeast
  • 2 tsp organic unrefined cane sugar
  • 1 tbsp organic potato starch
  • 1 tsp black salt, kala namak (gives eggy flavor)
  • 1/2 tsp turmeric (gives yellow color)
  • 1/2 cup homemade organic soy milk, any other plant milk or water (helps everything get moving)


Fot the crust:

  1. Preheat the oven to 190C
  2. Mix oat flour, salt and olive oil in a bowl, add water one tablespoon at a time and mix until crumbly but not sticky.
  3. Press the crust into round baking tin or divide into 18 pieces and press in the muffin cups.
  4. Put the crustin the oven to precook for 10-15 minutes

For the veggies:

  1. Put chopped bell pepper, zucchini, leek and sundried tomatoes on the frying pan with 1/2 cup of water, add herbs and stir to mix. Cook in medium heat until half soft and water is evaporated.
  2. Add cherry tomatoes, salt and pepper, mix to combine.

For the filling:

  1. Throw tofu with tahini, miso, tamari, nutritional yeast, sugar, potato starch, turmeric, salt and half of the soy milk in the blender and start blending, add as much soy milk as needed to get everything going. Blend until silky smooth. Taste and adjust seasoning if needed.
  2. Pour the mixture on the frying pan with veggies and mix until well combined.
  3. Scoop the mixture in pie mold or spread in muffin cups.
  4. Cook in oven for 20-30 minutes, until firmed up. Take out of the oven and let cool down before serving.


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