Vegan Mini Quiches

November 2, 2021

I always find myself enjoying amazing vegan meals out and wishing I could put the effort in to make them at home! Thankfully, I stumbled across the website which has so many wholesome and mouth watering recipes to choose from! Eden Gokkaya is a Sydney plant-based recipe creator who loves creating simple, nourishing and tasty recipes that are easy to prepare. You can also follow Eden on Instagram at @veganbyeden.

I love the look of her Pesto Gnocchi and Pulled BQQ Tofu Burgers!

These mini quiches are incredible and as they are made from whole blanched almonds and has added added calcium you are not missing out nutritionally at all with this dairy free meal. You can pair these quiches with a salad and enjoy for lunch or dinner. The recipe makes 12. And can we just take the time to acknowledge how awesome it is that some puff pastry brands are vegan?!! That blew my mind when I found that out earlier this year!


- 220g firm tofu

- 1 cup Califia Farms Unsweetened Almond milk

- 200g baby spinach

- 250g cherry tomatoes

- 1 brown onion

- 2 cloves garlic

- 2 tbsp nutritional yeast

- 1 tsp oregano

- Salt and pepper

- 3 sheets frozen puff pastry


1. In a blender combine the tofu, almond milk, nutritional yeast and season with salt and pepper. Mix together and set aside.

2. In a pan, heat the oil and add the onion and garlic. Cook for a few mins until fragrant and add the cherry tomatoes. Cook for a further 3 to 4 mins. Add the spinach and cook until wilted. Season with salt, pepper and oregano. Remove from heat.

3. Preheat the oven to 200 degrees Celsius.

4. To prepare the bases for the quiche, cut round shapes out of the puff pastry sheets. I used a large cookie cutter and got 12 rounds out of 3 sheets. Press each round piece of pastry into a muffin tray and pinch the ends together. 5

5. Combine the creamy tofu and milk mixture with the spinach and tomato mix. Spoon the mixture into each pastry base.

6. Bake for about 35-40 mins or until the tops turn golden and the pastry looks golden brown. Remove from the oven and let them cool for 10 mins. Serve warm. Store any leftovers in a container in the fridge and reheat in the oven for 15 mins.

Looking for more recipes? Try Lala Plates Seared Tuna Poke Bowls or The Vegetable Addict's Vegetarian Rice Paper Rolls!

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