The Perfect Mini Tofu, Asparagus & Mushroom Quiches Recipe
Crafting delightful mini tofu, asparagus & mushroom quiches can turn an ordinary meal into a culinary adventure.
Eggs and vegetables blend beautifully in these compact, flavorful bites.
Lightweight yet satisfying, these quiches pack incredible taste into small packages.
Crisp asparagus adds vibrant green color and fresh crunch to each morsel.
Mushrooms contribute an earthy depth that complements the silky tofu perfectly.
Creamy and delicate, these miniature quiches work wonderfully as appetizers or light lunch options.
You’ll savor every delectable bite of these protein-rich, veggie-packed treasures.
What Makes Mini Tofu, Asparagus & Mushroom Quiches Awesome
Ingredients for Mini Tofu and Mushroom Quiches
Core Ingredients:Vegetables and Aromatics:Cooking Essentials:How to Cook Mini Tofu, Asparagus & Mushroom Quiches
Step 1: Warm Up the Oven
Fire up your oven to a cozy 350°F (175°C), preparing a welcoming space for your quiche creations.
Step 2: Blend Creamy Base
Grab your blender or food processor and combine:Whirl these ingredients until they transform into a silky smooth mixture.
Step 3: Create Flavor Foundation
Transfer the blended mixture to a mixing bowl. Stir in:Mix everything until beautifully incorporated.
Step 4: Sauté Veggie Medley
Heat olive oil in a large skillet over medium-high heat. Toss in:Cook these veggies for 5-8 minutes until they become tender and fragrant.
Let them cool slightly.
Step 5: Combine Ingredients
Gently fold the sautéed vegetables into your tofu mixture, ensuring everything is evenly distributed.
Step 6: Prepare Ramekins
Divide the quiche mixture evenly among six 6-ounce ramekins.
Step 7: Bake to Perfection
Place ramekins in a large baking dish and slide into the preheated oven.
Bake uncovered for about 20 minutes until the edges bubble and the center sets.
Step 8: Garnish and Serve
Sprinkle the remaining fresh basil on top.
Serve these mini quiches warm and enjoy their delightful flavors.
Smart Tips for Making Mini Veggie Quiches
Creative Takes on Mini Tofu and Mushroom Quiches
What to Serve with Mini Tofu and Mushroom Quiches
How to Store Mini Quiches and Reheat Them Easily
Mini Tofu Quiches FAQs for Quick Help
Yes, this quiche recipe is vegetarian-friendly, using tofu as a protein base and avoiding meat ingredients.
Absolutely! You can substitute soy cheese with regular cheese like mozzarella or cheddar for a different flavor profile.
You’ll need a blender or food processor, a skillet, ramekins, and a large baking dish, which are common kitchen tools.
The quiches are done when they’re set and the edges look bubbly, typically after about 20 minutes of baking at 350°F.
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Mini Tofu, Asparagus & Mushroom Quiches Recipe
- Total Time: 43 minutes
- Yield: 6 1x
Description
Crispy mini “Mini Tofu, Asparagus & Mushroom Quiches” deliver elegant French-inspired flavors in bite-sized perfection. Delicate pastry shells cradle creamy tofu custard, complemented by earthy mushrooms and tender asparagus for a delightful gourmet experience you’ll savor.
Ingredients
Main Ingredients:
- 12.3 ounces (349 grams) light firm silken-style tofu
- 12 ounces (340 grams) fresh asparagus, trimmed and cut into 1-inch pieces
- 1.5 cups (225 grams) sliced assorted fresh mushrooms
Cheese and Protein:
- 3 ounces (85 grams) cheddar-flavored soy cheese, shredded
- 0.5 cup egg product (or 2 eggs)
Seasonings and Oils:
- 0.25 teaspoon ground black pepper
- 0.125 teaspoon salt
- 2 tablespoons fresh basil, snipped
- 2 teaspoons olive oil
- 0.25 cup finely chopped shallots
Instructions
- Prepare the oven by heating to 350°F, creating an ideal baking environment for the quiches.
- Transform tofu and eggs into a silky, uniform mixture using a blender or food processor until completely smooth.
- Pour the blended mixture into a mixing bowl and incorporate soy cheese, fresh basil, ground pepper, and salt, stirring until well integrated.
- Warm olive oil in a large skillet over medium-high heat to create a perfect sautéing surface.
- Cook mushrooms, asparagus, and shallots for 5-8 minutes, developing rich flavors and achieving a tender texture. Allow vegetables to cool slightly.
- Gently fold the sautéed vegetables into the tofu mixture, ensuring even distribution of ingredients.
- Carefully distribute the combined mixture among six ramekins, creating individual portion sizes.
- Arrange the filled ramekins within a large baking dish to facilitate even cooking.
- Bake uncovered for approximately 20 minutes, watching for a set consistency and slightly bubbling edges.
- Garnish with remaining fresh basil and serve the quiches warm, highlighting the herb’s aromatic qualities.
Notes
- Tofu Selection Matters: Choose firm or extra-firm tofu for a stable, dense quiche texture that holds together perfectly when baked.
- Vegetable Prep Tip: Chop asparagus and mushrooms into uniform, small pieces to ensure even cooking and balanced flavor in every bite.
- Dairy-Free Adaptation: Swap soy cheese with nutritional yeast or cashew-based cheese for additional dietary flexibility and rich, savory notes.
- Make-Ahead Magic: These mini quiches can be prepared in advance, refrigerated, and reheated, making them ideal for meal prep or quick breakfasts.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Breakfast, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 145
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 0 mg
Michael Thompson
Founder & Recipe Developer
Expertise
Education
Cascade Culinary Institute – Bend, OR
ServSafe Food Handler Certification – Portland, OR
Focus: Certified in core food safety and hygiene principles for both home and professional kitchens, with emphasis on ingredient handling, kitchen cleanliness, and safe preparation methods.
Mike’s kitchen journey began with a single goal: to make everyday meals feel like something worth celebrating.
After earning his Certificate in Culinary Arts from Cascade Culinary Institute, he spent years working with local farmers and small kitchens across Oregon, learning the beauty of seasonal, small-batch cooking.
Mike’s approach is simple, cook with what’s fresh, keep it approachable, and always leave room for a little creativity. When he’s not testing yogurt marinades or designing single-serving meals, you’ll find him hiking trails or hunting down the best berries at local markets.