Vegan Broccoli Quiche Cups are made with tofu, broccoli, and puff pastry. They're the perfect appetizer to serve at your next spring party! They're terrific for a spring brunch, and they're a wonderful addition to the breakfast table on Easter or Mother's Day! This mini vegetable quiche recipe is vegan, egg-free, and easy to make.
Vegan Broccoli Quiche Cups
Quiche is one of my favorite brunch dishes, and it’s so easy to veganize. I like to use tofu in the place of eggs, and I mix my fillings. Sometimes I use spinach and mushroom, while other times I use zucchini and carrots. Vegan Quiche Lorraine made with non-dairy cheddar and tempeh bacon is always fun, too.
For this recipe, I made mini quiche cups using puff pastry as the crust. The filling is a mixture of tofu, broccoli, and sun-dried tomatoes. If broccoli isn’t your thing, try a leafy green such as spinach or arugula.
Don’t worry about making your pastry cups look perfect. I like them to have an imperfect rustic look.
What You Need
- Vegetable oil
- Firm tofu
- Lemon juice
- Water or vegetable stock
- Nutritional yeast
- Garlic powder
- Onion powder
- Black pepper
- Sea salt
- Sun-dried tomatoes
- Puff pastry
See the recipe card for exact amounts
Not all puff pastry is vegan, so make sure you check the ingredients list on the back. The brands my local Whole Foods carries all contain butter, but I was able to find egg and dairy free puff pastry at ShopRite. I used Pepperidge Farm pastry for these photos.
Be sure to thaw your pastry sheets according to the package instructions.
How to Press Tofu
Pressing tofu removes excess water, and it helps the tofu to absorb the flavors of what it’s cooked with, so I always recommend doing it.
To press your tofu, wrap it in a towel and put something heavy on top of it, such as a cast iron pan or a cutting board topped with a few cans of beans. Leave it for about 30 minutes to an hour. If you give yourself enough time in advance, you can wrap your tofu in a towel and place it in the fridge for a few hours or overnight. There’s no need to place anything heavy on top of it if you do it this way, as the towel will absorb the excess liquid over time.
You can also use a tofu press, such as the TofuXpress, if you have one. I’ve found that tofu only needs to be pressed for about 15 minutes when I use my press.
How to make Vegan Broccoli Quiche Cups
This recipe is super easy to make! It only takes a few steps
- First you sauté the broccoli and garlic.
- Then you mix together with the rest of the filling ingredients in a food processor or blender.
- Next you fold the broccoli, garlic, and sun-dried into the tofu mixture.
- Then you roll out a puff pastry sheet and cut them it into 9 squares.
- Now you press the pastry sheet squares into a mini muffin tin to form little cups.
- Then you fill the pastrycups with the tofu mixture.
- Finally you bake them and eat them!
Serving your vegan quiche cups
These mini quiches are a great appetizer for spring parties. They're perfect for potlucks too. If you're serving them as a main dish, you can serve one or two along with steamed greens and a big salad.
Vegan Broccoli Quiche Cups
- 1 teaspoon neutral vegetable oil
- 1 bunch broccoli cut into very small florets (about 3 cups)
- 2 cloves garlic minced
- 14-ounce container firm tofu pressed and drained
- 3 tablespoons lemon juice
- 3 tablespoons water or vegetable stock
- 3 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoons turmeric
- ½ teaspoon black pepper
- ½ teaspoon sea salt
- ¼ cup minced sun-dried tomatoes
- 1 sheet puff pastry thawed according to the package
- Preheat your oven to 375°. Lightly oil a muffin pans.
- Heat the oil in a large pan over medium-high heat. Sauté the broccoli and garlic until the broccoli turns bright green and the garlic is fragrant, 5 to 10 minutes.
- Crumble the tofu into a food processor or blender and then add the lemon juice, water or stock, nutritional yeast, cornstarch, garlic powder, onion powder, turmeric, black pepper, and sea salt. Process until the mixture is thick and looks like ricotta cheese. Add a little more water or vegetable stock if the mixture is too thick.
- Place the tofu mixture in a bowl and fold in the broccoli and sun-dried tomatoes.
- Unfold a Puff Pastry Sheet on a lightly floured surface and use a rolling pin to gently roll it to a 12-inch square. Cut each it into 9 4-inch squares.
- Gently press the squares into the cups of the muffin pans, folding the edges slightly, to form small bowls.
- Fill each one with the tofu and vegetable mixture.
- Bake for 20 minutes, or until the Puff Pastry Sheets are golden brown and the filling has set.
- Serve warm.
More recipes made with puff pastry include
- Vegan Cheese and Apple Tartlets
- Mushroom Wellington from The Big Book of Vegan Cooking
- Spinach Artichoke Dip Bites
More spring brunch recipes include
- Spinach Mushroom Quiche
- Quiche Lorriane from Baconish by Leinana Two Moons
- Tofu Frittata
- Greek Frittata
- Broccoli and Sun-Dried Tomato Frittata
- Asparagus Tart from Jazzy Vegetarian’s Deliciously Vegan