Mini Tofu, Asparagus & Mushroom Quiches Recipe

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

  • Boost Nutrition Easily: Pack a powerful protein punch with tofu and eggs, making this dish a healthy alternative to traditional quiches without sacrificing flavor.
  • Master Quick Cooking: Prepare these mini quiches in under an hour, perfect for busy weeknights or weekend brunches with minimal kitchen skills required.
  • Customize Your Meal: Swap vegetables or add different herbs to create personalized versions that suit your taste preferences or use what's available in your kitchen.
  • Impress Without Stress: Serve these elegant individual portions that look professionally made but are surprisingly simple to create, guaranteed to wow dinner guests or family members.

Ingredients for Mini Tofu and Mushroom Quiches

Core Ingredients:
  • Tofu: A protein-rich, creamy base that provides structure and texture to the quiches.
  • Eggs: Bind the ingredients together and add richness to the dish.
  • Soy Cheese: Adds a cheesy flavor and creamy consistency to the quiche.
Vegetables and Aromatics:
  • Mushrooms, Asparagus, Shallots: Fresh vegetables that provide depth of flavor and nutritional value to the quiche.
  • Basil: A fragrant herb that adds a fresh, aromatic note to the dish.
Cooking Essentials:
  • Olive Oil: Helps sauté the vegetables and prevents sticking in the pan.
  • Salt, Pepper: Seasonings that enhance the overall taste of the quiche.

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:
  • Tofu
  • Eggs

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:
  • Soy cheese
  • Basil
  • Pepper
  • Salt

Mix everything until beautifully incorporated.

Step 4: Sauté Veggie Medley

Heat olive oil in a large skillet over medium-high heat. Toss in:
  • Mushrooms
  • Asparagus
  • Shallots

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

  • Swap traditional eggs for silken tofu to create a creamy, protein-packed base that's perfect for vegan and lactose-intolerant diners.
  • Ensure vegetables are chopped uniformly for even cooking and a consistent texture throughout the quiches.
  • Pat mushrooms dry before sautéing to prevent excess moisture and achieve a nice golden-brown sear.
  • Use fresh basil for maximum flavor and a bright, aromatic finish to the dish.
  • Choose firm ramekins that can withstand high oven temperatures and distribute heat evenly for perfectly cooked mini quiches.

Creative Takes on Mini Tofu and Mushroom Quiches

  • Mediterranean Marvel: Replace asparagus with roasted red peppers and add crumbled feta cheese for a Greek-inspired version.
  • Spicy Southwest Sensation: Mix in diced jalapeños, swap soy cheese for pepper jack, and top with fresh cilantro for a zesty kick.
  • Garden Harvest Edition: Incorporate zucchini, spinach, and sun-dried tomatoes for a colorful vegetable-packed quiche.
  • Smoky Protein Punch: Add crumbled tempeh bacon and smoked paprika to enhance the savory flavor profile.

What to Serve with Mini Tofu and Mushroom Quiches

  • Pair with Crisp White Wine: Sauvignon Blanc or Pinot Grigio perfectly complement the delicate flavors of tofu and fresh asparagus, cutting through the richness with bright, zesty notes.
  • Serve with Fresh Herb Salad: Create a light arugula salad with lemon vinaigrette to echo the basil in the quiche and provide a refreshing contrast to the creamy texture.
  • Match with Roasted Vegetable Side: Prepare a colorful medley of roasted bell peppers, zucchini, and cherry tomatoes to enhance the vegetable-forward profile of the dish.
  • Select Sparkling Water Accent: Add a splash of cucumber or elderflower sparkling water to cleanse the palate and highlight the quiche's delicate herbal undertones.

How to Store Mini Quiches and Reheat Them Easily

  • Refrigerate: Store cooled quiches in airtight containers for up to 3-4 days. Cover tightly with plastic wrap or lid to prevent moisture loss and absorbing other food odors.
  • Freeze: Wrap individual quiches in plastic wrap, then place in freezer-safe bags. Freeze for maximum 2 months. Label with date and contents.
  • Microwave Reheat: Place single quiche on microwave-safe plate. Heat on medium power for 45-60 seconds, checking midway to ensure even warming. Let stand for 30 seconds before serving.
  • Oven Reheat: Preheat oven to 325°F. Place quiches in baking dish, cover with foil to prevent drying. Warm for 10-15 minutes until heated through. Remove foil last 3 minutes for crisp edges.

Mini Tofu Quiches FAQs for Quick Help

  • Is this recipe suitable for vegetarians?

Yes, this quiche recipe is vegetarian-friendly, using tofu as a protein base and avoiding meat ingredients.

  • Can I use regular cheese instead of soy cheese?

Absolutely! You can substitute soy cheese with regular cheese like mozzarella or cheddar for a different flavor profile.

  • Do I need special equipment to make these quiches?

You’ll need a blender or food processor, a skillet, ramekins, and a large baking dish, which are common kitchen tools.

  • How can I tell when the quiches are fully cooked?

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

Mini Tofu, Asparagus & Mushroom Quiches Recipe


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4.9 from 24 reviews

  • 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

Scale

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

  1. Prepare the oven by heating to 350°F, creating an ideal baking environment for the quiches.
  2. Transform tofu and eggs into a silky, uniform mixture using a blender or food processor until completely smooth.
  3. Pour the blended mixture into a mixing bowl and incorporate soy cheese, fresh basil, ground pepper, and salt, stirring until well integrated.
  4. Warm olive oil in a large skillet over medium-high heat to create a perfect sautéing surface.
  5. Cook mushrooms, asparagus, and shallots for 5-8 minutes, developing rich flavors and achieving a tender texture. Allow vegetables to cool slightly.
  6. Gently fold the sautéed vegetables into the tofu mixture, ensuring even distribution of ingredients.
  7. Carefully distribute the combined mixture among six ramekins, creating individual portion sizes.
  8. Arrange the filled ramekins within a large baking dish to facilitate even cooking.
  9. Bake uncovered for approximately 20 minutes, watching for a set consistency and slightly bubbling edges.
  10. 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

Michael Thompson

Founder & Recipe Developer

Expertise

  • Creating single-serving recipes tailored for individuals, small households, or meal preppers
  • Culinary arts with a focus on clean plating and natural styling for food photography
  • Working with fermented ingredients and dairy-based cooking techniques
  • Designing seasonal menus that use fresh, locally sourced produce

Education

Cascade Culinary Institute – Bend, OR

  • Program: Culinary Arts Certificate
  • Focus: Gained hands-on experience in professional kitchens, learning advanced recipe development, seasonal ingredient sourcing, and simple, beautiful food presentation.

ServSafe Food Handler Certification – Portland, OR

  • Program: Food Safety Certification
    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.

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