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Mini Quiche Madness: Broccoli and Cheddar with home made Almond crust

Mini Quiche Madness: Broccoli and Cheddar with home made Almond crust

Impress your guests with these delicious little appetizers. Or, ya know, eat them all by yourself. We don’t judge. You can even make a batch of these to reheat in the morning for a quick on-the-go breakfast. The spices can be added to taste and even substituted for other seasonings that you prefer. In the ingredient list below are the ones that we suggest for this dish.

While making the crust, we went with a savory quiche so parsley and oregano worked great. If you want to make this crust for mini seasonal dessert pies (next on our list), you may want to use some fall spices like nutmeg and cinnamon instead. Get creative!

This recipe makes about 24 mini quiches. Perfect to bring to a party. The recipe can easily be cut in half if need be.


For the crust:

2 cups almonds

2 cups flour (whole wheat or a gluten-free flour)

2 tablespoons ground flax seed

olive oil



suggested seasonings: parsley, oregano

For the filling:

2 packages of firm tofu, drained and pressed

1 small head of broccoli, chopped into small pieces

1/2 of a white onion, diced

3 cloves minced garlic, minced

any other veggies you may like in your quiche, chopped small

-we added mushroom, spinach, and zucchini

daiya cheese (we used cheddar)

almond milk, splashes to aid creaminess of tofu

olive oil

nutritional yeast



suggested seasonings: thyme, marjoram, rosemary


Preheat oven to 350 degrees, take out your blender, and lightly grease your muffin/cupcake tins, and prep your veggies.

Combine the 3T of ground flax seed with 6T of warm water, mix well, and let sit until it becomes a gel. In the meantime, begin making the crust by blending your almonds into a fine powder.

Place the almond flour in a large bowl and mix together with 2 cups of your other flour, flax gel, a drizzle of olive oil, salt, and your spices (parsley and oregano). Continue to add water until the consistency resembles the texture of cookie dough and is able to be shaped in your hands without crumbling.

Press a small amount of your dough into each greased cupcake mold. In each mold, start from the center and slowly move the dough with your fingers to evenly spread up the sides of the tray.  Leave a little bit of space at the tops of each mold so that the quiche filling will overflow the crust a bit. You should have about 24 pie shells.

Place your muffin tins in the oven and bake for about 10-15 minutes so that the shells harden and become darker in color. While the shells are baking, saute your prepped veggies with desired spices (here we used the thyme, marjoram, and rosemary).

Once veggies are cooked, set aside. Blend your tofu until it becomes a creamy texture, adding splashes of almond milk as necessary. Mix in a couple generous shakes of the nutritional yeast, some turmeric for color (and nutrition!), and a dash of salt.

Place the tofu mixture in a bowl and fold in your cooked veggies and daiya cheese. We used most of a bag here, saving enough so that we could sprinkle some extra on top of each quiche.

Spoon quiche batter into each pre-cooked pie shell. They won’t rise much so feel free to fill them right up to the top. Bake on 350 for about 20 minutes or until the edges turn a golden brown. Sprinkle some daiya on top of each quiche and bake for another 3-5 minutes.

Let cool, pop out each mini quiche, and serve!

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