These vegan puff pastry mini quiche are the perfect dish for brunch! Fill with veggies, vegan cheese and vegan meat baked in flaky puff pastry. They are delicious, so easy to make, and so pretty.
If you are looking for the cutest little bite of food then you need to make these asap. I keep saying I just associate spring with brunches and these are perfect. If you have all the ingredients you can even make them for Easter tomorrow but these would be great for Mother’s Day too! The vegan puff pastry mini quiche use a combination of Just Egg and chickpea flour for a completely vegan quiche. These even got a non-vegan approval from my boyfriends parents.
Puff Pastry
This isn’t the first time we have used puff pastry in a recipe and it won’t be the last. I love puff pastry because it is easy to work with, always comes out looking pretty, and most of the time it is accidentally vegan. I like to use the one from Pepperidge Farm. Just be sure to check the back of the box to make sure there isn’t butter in it.
Customize It
The best part about this recipe is how easy it is to make it your own. It is also a great way to use up things in your fridge. For example, I had vegan feta and vegan prosciutto to use so it was easy to throw that in here. I had a bag of kale left from the Eat Your Greens series so I used that in there. Just feel free to take whatever is in your fridge and whatever you like.
Just Egg
This recipe does use the vegan Just Egg. If you don’t know what it is, it’s a vegan egg product made from mung beans. You can find it at most food stores now and it is really an awesome product. I have also seen some other products that are similar come out. Unfortunately, I didn’t test this recipe without using it and substitutes. That being said you may be able to blend up medium firm tofu with chickpea flour but since I didn’t test it I can’t speak for certain to how it will work.
More Brunch Recipes
Vegan Puff Pastry Mini Quiche FAQ
- Can these be made ahead of time? Definitely! You can make them and then pop them in the oven right before serving to warm them back up. I wouldn’t suggest microwaving these (I did it) and while they are good the puff pastry becomes soft.
- Would these be good for meal prep? I think so, they are so easy to warm up and enjoy quickly.
- Is there a substitute for the puff pastry? If you can’t find it you could try using filo dough cups.
- What veggies work best here? I used red bell pepper, kale, green onion, and onion. I suggest things like zucchini, spinach, jalapeño, asparagus.
- What vegan meat did you use? I used vegan prosciutto from Mia Green Food. You only need a few slices and you can use anything you want or just leave it out.
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Vegan Puff Pastry Mini Quiche
Equipment
- Rolling Pin
Ingredients
- ½ bell pepper (about 3 ounces/90g)
- 1 cup (42g) kale
- 3 green onions (about 1 ounce/25g)
- ⅓ sweet onion (about 2.5 ounces/70g)
- ½ cup + 1 tablespoon vegan feta (about 2.5 ounces/65g)
- 10.5 ounces (295g) vegan just egg
- ⅓ cup (80ml) nondairy milk, unsweetened and unflavored
- ¼ cup (30g) chickpea flour
- 1 sheet puff pastry thawed
- 3 slices (.5 ounces/15g) vegan prosciutto, finely chopped
Instructions
- Preheat oven to 350°F (176°C).
- Add the bell pepper, kale, green onion, and onion into a food processor. Pulse until finely chopped. Set aside.
- In a large measuring cup add the just egg, chickpea flour, nondairy milk and mix with a whisk or spoon. Then add the vegan cheese and mix again.
- Open the thawed sheet of puff pastry and use a rolling pin to gently roll it out into a large rectangle.
- With a sharp knife cut 12 rectangles out. I like to make 3 rows and 4 columns.
- Generously spray a muffin tin with oil. Spray it very well, especially the bottom so it doesn’t stick.
- Take 1 puff pastry and rectangle and place it in a well. Make sure to spread it out evenly and the points of the rectangle will be slightly out of the well. (If you need a visual check out the video). Repeat until all the wells are filled.
- Add the vegan prosciutto to the cups distribute evenly amongst the 12 of them.
- Then add the add the veggies. I used about half and saved half for adding more in later. Just distribute evenly amongst the 12 again.
- Finally, pour the vegan egg mixture into the cups do not go past the top of the well. Again, I pour slowly and go back and add more where it is needed.
- Finally, I topped them off with the rest of the veggies.
- Bake in the oven for 30 to 33 minutes. Until the puff pastry is golden and a toothpick comes out clean in the quiche part.
- Allow them to cool for about 5 minutes and then remove from the pan.
- These can be enjoyed immediately or once they are cooled down.
Video
Notes
- 1 bottle of Just Egg is 12 ounces. I had already used some but had a mostly full bottle. If you want to use the whole bottle it should be okay.
- If you would to add in any seasonings you can do so when you make the “egg” part. I personally think this doesn’t need extra salt but you can add if desired.
- Puff pastry must be thawed before use, it takes about an hour on your counter to thaw or place in fridge overnight.
- My Food Processor
- My Rolling Pin
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