These little vegan quiche cups will wake up any meal of the day! If you’re craving the taste of a classic quiche paired with an easy-to-prepare crispy crust, then this delicious plant-based recipe is for you! Serve these cute cups with a simple side dish and you have an excellent family meal.

These kid-friendly treats are especially appetizing for a late-morning meal or mid-day brunch.
The crispy little bread crust cradles a delicious tofu and zucchini filling, making for a colorful and tasty addition to a festive brunch, lunch or light supper.
Plus, these cute little vegan cups make a great replacement for a traditional egg-based quiche.
Try serving them with Confetti Fries for a kiddo friendly meal.
Round out the meal with fresh fruit on the side, like my Almost Ambrosia Fruit Salad.
This meal pairs well too, served with a Delightful Green Salad.
For dessert, Raspberry Oat Squares make a nutritious option.
However you serve ‘em, these quiche cups make a tasty entrée for a fun family friendly meal.

1

ABOUT THE RECIPE:

Theses Cute Lil’ Zucchini Quiche Cups with Rustic Bread Crust are an excellent choice for a festive midday meal.

Makes 6 servings

2

INGREDIENTS:

3 very large slices whole-grain, country style bread (see note)
8 ounces extra-firm regular tofu
1 tablespoon water
2 teaspoons Dijon mustard
2 teaspoons extra-virgin olive oil, plus more for brushing
1 teaspoon reduced-sodium tamari
1 cup grated zucchini, plus 6 thin slices
1/2 cup shredded vegan cheese
Freshly ground black pepper
Dash chili powder

3

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Thoroughly coat a six-cup jumbo muffin tin with vegan margarine.

Put one slice of bread on a cutting board. Compress the bread slice to 1/8-to 1/4-inch thick, using a rolling pin. Cut the bread into two triangles (see note). Prepare the remaining 2 bread slices, in the same manner. Gently press each bread triangle into a muffin cup, to form a rustic crust. (The bread does not have to fit perfectly into the cup).

4

Put the tofu, water, Dijon, olive oil, tamari, and turmeric into a high-performance blending appliance, and process until very smooth. Fold in the zucchini and vegan cheese, using a rubber spatula.

5

Evenly divide the filling into each of the six prepared muffin cups. Put a zucchini slice in the center of each quiche cup. Smooth the top and brush each quiche cup with a bit of olive oil. Sprinkle each quiche cup with several grinds of black pepper and a dash of chili powder.

Cover loosely with parchment paper, and bake for 30 minutes. Uncover, and bake for additional 5 to 10 minutes, or until slightly golden. The centers of the quiche will be slightly soft. Transfer the pan to a wire rack and loosen the sides of each quiche cup with a knife. Let rest for 10 minutes, and then carefully lift each quiche cup out of the pan. Serve warm, or refrigerate for 3 to 6 hours, and serve cold.

6

Chef’s note: If you do not have very large slices of bread, use 6 smaller slices of bread. If you are using smaller slices of bread, after you roll the bread out, use the entire slice for each “crust.” (Do not cut it into two triangles). Proceed with recipe as directed.

Ingredients

Directions

1

ABOUT THE RECIPE:

Theses Cute Lil’ Zucchini Quiche Cups with Rustic Bread Crust are an excellent choice for a festive midday meal.

Makes 6 servings

2

INGREDIENTS:

3 very large slices whole-grain, country style bread (see note)
8 ounces extra-firm regular tofu
1 tablespoon water
2 teaspoons Dijon mustard
2 teaspoons extra-virgin olive oil, plus more for brushing
1 teaspoon reduced-sodium tamari
1 cup grated zucchini, plus 6 thin slices
1/2 cup shredded vegan cheese
Freshly ground black pepper
Dash chili powder

3

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Thoroughly coat a six-cup jumbo muffin tin with vegan margarine.

Put one slice of bread on a cutting board. Compress the bread slice to 1/8-to 1/4-inch thick, using a rolling pin. Cut the bread into two triangles (see note). Prepare the remaining 2 bread slices, in the same manner. Gently press each bread triangle into a muffin cup, to form a rustic crust. (The bread does not have to fit perfectly into the cup).

4

Put the tofu, water, Dijon, olive oil, tamari, and turmeric into a high-performance blending appliance, and process until very smooth. Fold in the zucchini and vegan cheese, using a rubber spatula.

5

Evenly divide the filling into each of the six prepared muffin cups. Put a zucchini slice in the center of each quiche cup. Smooth the top and brush each quiche cup with a bit of olive oil. Sprinkle each quiche cup with several grinds of black pepper and a dash of chili powder.

Cover loosely with parchment paper, and bake for 30 minutes. Uncover, and bake for additional 5 to 10 minutes, or until slightly golden. The centers of the quiche will be slightly soft. Transfer the pan to a wire rack and loosen the sides of each quiche cup with a knife. Let rest for 10 minutes, and then carefully lift each quiche cup out of the pan. Serve warm, or refrigerate for 3 to 6 hours, and serve cold.

6

Chef’s note: If you do not have very large slices of bread, use 6 smaller slices of bread. If you are using smaller slices of bread, after you roll the bread out, use the entire slice for each “crust.” (Do not cut it into two triangles). Proceed with recipe as directed.

Cute Lil’ Zucchini Quiche Cups with Rustic Bread Crust
This recipe is from my book, DELICIOUSLY VEGAN: Plant-Powered Recipes for the Modern, Mindful Kitchen. Published by Scribe Publishing Company, ©2018. Reprinted by permission. Purchase a copy signed by Laura here

I hope you will try this dandy dish!
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