Vegan Quiche Cups

These healthy vegan Quiche cups are the perfect make ahead breakfast!


  • 1 block extra firm tofu (14 oz)
  • 3 Tbsp water
  • 1 Tbsp ketchup
  • 2 Tbsp Dijon mustard
  • 1 Tbsp lemon juice
  • 1 Tbsp cornstarch
  • 1/2 cup nutritional yeast
  • 2 tsp Tastefully Simple Garlic Seasoning
  • 3.5 cups leafy greens of choice (I used frozen spinach and thawed it first)


  1. Preheat oven to 180C/350F, line muffin tin with non-stick muffin liners or spray with non-stick cooking spray, and set aside.
  2. Combine all ingredients except leafy greens in blender, and blend until smooth. Add more water if necessary to facilitate blending.
  3. Pour contents of blender into large mixing bowl, add leafy greens, and stir.
  4. Spoon into muffin tin.
  5. Bake for 30-35 minutes, or until edges begin to brown.

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Guest Blogger Annie Markowitz

I'm Annie! I'm a weight-loss expert with a PhD in Nutrition! I love creating and sharing simple, plant-based, budget-friendly recipes that are quick and easy to prepare. See all recipes by Annie

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