September 26, 2014 | Posted in:Breakfast

When it comes to my own recipes, sometimes I need to get Pinspired. I follow a lot of vegan recipe boards on Pinterest, which allow me to step out of my comfort zone and make something I’ve never made before. These recipes aren’t for my blog, though. It’s just for me to enjoy.

However, there are the rarest of occasions when I step out of the vegan realm, put on my big girl pants, and reluctantly creep into a scary world: the vague search option Food & Drink. Anyone who is vegan knows that just looking at the Food & Drink option on Pinterest without anything in the search bar is very, very difficult. The worst, even. Recipes oozing with cheese and countless amounts of other options I can’t indulge in flood my feed.

But there’s a method to my madness: the Barney Stinson in me is bored and wants to challenge himself by looking for something to veganize.

Sure enough, a few days ago, I came across this famous pin from The Kitchen is My Playground:

Quiche Cups 1

They’re called Individual Veggie Quiche Cups To-Go. Woah! That’s cool! My Gluten-Free Pancake Bites have probably been my most popular recipe to-date, so I am a huge fan of the cute little to-go breakfast treats! Unfortunately, the quiche recipe above has egg and cheese in it.

Challenge accepted, I told myself.

My first attempt at the recipe you are about to see was a huge success. Don’t you love it when that happens? Who knows… maybe I’m just getting better at this stuff!

Anyway, I’m very impressed with the taste and texture of these Quiche Bites. I can picture them as being an awesome hors d’oeuvre. I just relocated to a new Florida city, so I’m thinking about making these when I attend my first vegan potluck!


Quiche Bites

Prep Time: 15 minutes

Cook Time: 40-45 minutes (depending on which oil you use)

Yield: 24+ mini quiches



For the food processor:

  • 1/2 cup cashews
  • 1/4 cup + 2 tbs grape seed oil or coconut oil
  • 1/3 cup unsweetened coconut milk
  • 2 heaping tablespoons nutritional yeast
  • 1 tsp sea salt
  • 1/8 tsp smoked paprika
  • 1 12oz package of extra firm tofu, cubed

To (finely) chop:

  • 1 cup spinach (or any dark leafy green)
  • 1 cup broccoli
  • 1 cup mushroom
  • 1/2 cup grape tomatoes
  • 1/2 cup green onion


Step 1: Blend the food processor ingredients.

You want to start out with the cashews. Just the cashews. My food processor is pretty weak, so here are the results it yielded:



DSC_0005As you can see, the cashews aren’t ground into a fine pulp. Rather, it’s broken down to tiny little bits. It’s good for the texture we’re looking for.

After that, add all the other food processor ingredients (oil, milk, nutritional yeast, salt, smoked paprika) but the tofu. We’ll save the tofu for last.

As far as oil preference, I’ve found that different oils produced a different quiche. If you’re looking for a light, airy quiche, use  grape seed oil. The batch containing coconut oil was more moist and hearty, so if that’s what you’re all about, use coconut oil. The ones photographed here contained coconut oil, but I’ll admit that I prefer the taste/texture/results of grape seed oil in this recipe.



Now, what I like to do with the tofu is plop in the cubes while the food processor is turning. I don’t know if it does anything special, but I like to think that it’s less overwhelming for my appliance.


Once all the tofu is mixed in, you’re going to be left with a strange concoction: the base! Pour/gloop the base into a big bowl. Set aside.




Step 2: Place chopped veggies in the bowl.

If you haven’t chopped your veggies yet, now is the time to do so.

I’m proud to share that my green onions are doing very well! I’m using them for today’s recipe. All of these have grown just by placing the white bulbs in soil… that’s it!



Just to let you all know, you don’t have to do use these particular vegetables. You might want to take this opportunity to clear out the refrigerator by using veggies you have on-hand. In my previous batch, I used arugula instead of spinach, white onion instead of green, and didn’t use any mushrooms at all. It still tasted marvelous. Use whatever you’ve got, and I’m sure it’ll be yummy.

Once your vegetables are chopped, place them in the same bowl as your base. Mix.


DSC_0053I know, it doesn’t look beautiful. Trust me, though; it really is.


Step 3: Pour and bake.

I need you all to know that I used a mini muffin pan for these Quiche Bites. Using a regular muffin pan will not yield the same fantastic results; it’s too heavy and thick, causing the quiche to fall apart. However, if you have a round pie dish lying around, you could probably yield some nice results from that.

Preheat the oven to 350ºF. Get out your mini muffin pan. I didn’t use muffin cups for this recipe, but hey, that’s up to you. Also, I didn’t grease my muffin pan, as the mixture has enough oil in it to moisturize the pan with minimal stickiness.

Take a tablespoon and try to neatly spoon your mixture inside the divots. Here was my best attempt at cleanliness:

DSC_0062Lol, I know. Horrible.

I really, really wanted to only do only one batch of these, so I stuffed and stacked them high. If you have enough patience to do another batch, by all means, do that. You’ll get to see my results in a few seconds, anyway.


If you used olive oil or grape seed oil, your bites should be ready in 40 minutes.

If you used coconut oil, bake them for 45.

Take them out and let them cool down for 5 minutes. They’ll seem a little moist when you first take them out, but the cooling process will help them harden a bit.


It's easy to see which quiches were overstuffed… oops!

It’s easy to see which quiches were overstuffed… oops!


Step 4: Spoon out quiche bites and enjoy!

Actually, I “forked out” my quiches (with a fork). It won’t be perfect, but that’s the glamorous life of someone who doesn’t like to buy cupcake cups!




These little babies are SO GOOD! They’re the perfect breakfast treat for those of us who miss omelets!

If you decide to make the best decision of your life and try these out, make sure you let me know how your dish turned out! You can comment below, tell me on Facebook, or use the hashtag #thisvegangirl on Instagram. I update the blog once a week, but I post on Instagram several times a day. Also, you can follow my board on Pinterest. I post my own recipes there, but I also post other recipes that tickle my fancy.


Happy baking,






  1. Lori
    December 21, 2014

    I was wondering if I could get away with using less oil. Do you think they’d still hold together ok? Thanks!

    • This Vegan Girl
      December 22, 2014

      Okay okay, 1/4 cup of oil and then some DOES seem like a lot! You’ll be fine if you change up the oil in the recipe, but be warned that it will taste different in texture and taste. I tried using less oil yesterday actually, and it worked, but I changed up a few other things, too. I oiled up the mini muffin tin REALLY WELL and I also added more tofu. More tofu in place of oil will help it the whole thing stick together better. I didn’t do an exact measurement of the tofu, but try maybe 1/2 cup more. Good luck, and thanks for your question!

  2. Mali
    February 9, 2015

    This recipe is great. The coconut oil came through a bit much for me in the flavor. So I’ll probably try something else next time. But other than that I absolutely loved them. I had extra batter, so when my mini muffin pan was full, I figured I’d use the rest to try to make them in a regular muffin pan. They sunk in the middle and fell apart when I tried to take them out. Just thought I’d let you know.

    • This Vegan Girl
      February 10, 2015

      Thanks for the feedback, Mali. I’m glad you liked them! Use grape seed oil next time. I’ve actually been using grape seed oil more often for my quiche bites for the same reason.

      I’ve tried doing the regular muffin-tin quiche bites, too, to no avail. I need to update this with what you and I have discovered. 😉

  3. Tini
    February 23, 2015

    I really want to give these quiches a try!
    Is there any sub for nutritional yeast? Where I live it’s not easy to find it… But the recipe looks too good not to bake

    • This Vegan Girl
      February 24, 2015

      Unfortunately, nutritional yeast is irreplaceable. As far as this recipe goes, it would be lacking that cheesy taste that quiches possess. It’s un-quiche-stitutional without nutritional yeast. If I was you, I would think about buying bulk amounts of nutritional yeast online. I hope you get to try them out one day!

  4. Sarai
    March 27, 2015

    Hi, I noticed in your cashew pic that you have more than just the cashews. Did you use pine nuts? Also, are your cashews raw or roasted? Thanks!

    • This Vegan Girl
      March 28, 2015

      You have a good eye, Sarai. You’re right. While I was taking my pictures, I didn’t have enough cashews to fill the requirement, so I substituted the lack of cashews with pine nuts. Pine nuts are a good substitute for cashews. The cashews are raw. Great questions!

  5. Crys
    March 28, 2015

    hi.. These look so yummy I imagine they get hovered immediately (!) But I was curious do you know whether they will store well a day or two in a tin, or do they need to be in the fridge? Can they freeze? Thank u

    • This Vegan Girl
      March 28, 2015

      To be quite honest, Crys, I’ve never had to store these because my boyfriend and I have always eaten all of them in one sitting! Lol. I think these would best be stored in a container in the fridge. A day or two of storage would be fine, but I wouldn’t recommend more than three days.

  6. Brittney
    April 16, 2015

    Love these! Made them tonight and they were amazing!

    • This Vegan Girl
      April 16, 2015

      Thanks, Brittney! Did you make them for dinner? I’ve never tried that, but I’d eat these all hours of the day, too. Lol

  7. Leah
    August 6, 2015

    These taste amazing! Grape seed oil does work the best I found. I have cooked this recipe over 5 times now and love it every time

    • This Vegan Girl
      August 7, 2015

      YES! I’m glad you love it, Leah. I prefer grape seed oil as well. Thanks for the comment!!

  8. Bianca
    November 23, 2015

    Could I use cashew milk instead?

    • This Vegan Girl
      November 23, 2015

      I’ve never used cashew milk before, but I don’t see why not. Try it out and let me know how it goes!

  9. Sharon
    December 28, 2015

    i made these amazing quiche bites for my daughter and her family as our Christmas morning breakfast and they were amazing! I am wondering if you ever tried freezing them? I want to make them again but the recipe is way too much forest me.



    • This Vegan Girl
      December 29, 2015

      Thanks for trying them! I’m so glad you and your daughter’s family liked them. I haven’t tried freezing them before, but I’ll do that and get back to you!

  10. Tracy
    December 29, 2015

    just wondering if you pressed your tofu first?

    • This Vegan Girl
      December 30, 2015

      I don’t do an intense press for this recipe, Tracy. I’ll usually pat it dry with a paper towel or maybe break it up by pressing it down with my hands in a strainer for a minute or two.

  11. Amber
    December 29, 2015

    These are delicious! I used olive oil (less than the recipe called for) and almond milk instead of the coconut milk. These are surprisingly yummy, thank you!

    • This Vegan Girl
      December 30, 2015

      Cool! I’m glad the substitutions worked out for you. Thanks for trying it!

  12. Roxana
    January 31, 2016

    Do you think tofu could be substituted with anything else? I’ve been looking for a recipe for vegan quiche for ages and this looks wonderful, but I’m allergic to soy 🙂

    • This Vegan Girl
      February 1, 2016

      Roxana, I’ve heard that chickpea flour can be used to make a tofu substitute. You can try either replacing the tofu with chickpea flour directly in the recipe or making the chickpea tofu first, then putting it in the recipe. Here is a recipe I found on how to make a tofu substitute out of chickpea flour: http://www.ehow.com/print/how_5656973_make-no_soy-tofu.html. Keep me updated and let me know how it goes!

  13. Ryan
    March 4, 2016

    Hey there! I’m planning on making this recipe but am confused by the size of the pan you’re using. You say mini-muffin. I have three sizes…muffin, cupcake, and mini. The muffin tin has 6 muffins per tray (obviously too big), the cupcake has 12 per tray (which leads me to believe that maybe these are what you consider mini-muffin), and my smallest has 24 per tray (these are about the size of two-bite brownies and would require barely a tablespoon of mixture to fill up the cup). So which size should I use?

    • This Vegan Girl
      March 4, 2016

      Mini mini mini! The tray with 24 divots is what you need. Anything bigger will make the muffin too big and heavy, which will make the muffin fall apart. Let me know how it goes!

  14. Shea
    June 26, 2016

    Made these for the first time tonight and they are fabulous! I did make a few substitutions: I used olive oil instead of grapeseed, hemp seeds instead of cashews, and I added a sprinkling of nutmeg (I have another vegan quiche recipe that calls for nutmeg and it’s a nice spice addition). I did also pour them into regular size muffin tins (I didn’t have the mini size) and they actually held together just fine! Yay!
    Wonderful recipe for a quick, high-protein snack, and will be experimenting with other veggies. 😀

    • This Vegan Girl
      April 5, 2017

      Interesting substitutions! Nutmeg, huh? I might need to try that out for myself! I’m glad the substitutions (and the big muffin tin) worked for you. Thanks for trying it!