Nutritional Info

Nutrition Facts

Serving Size 1 (29g)

Calories 63
Calories from Fat 40 (64%)
Amount Per Serving %DIV
Total Fat 4.5g 7%
Saturated Fat 0.6g 3%
Monounsaturated Fat 3.3g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 18.8mg 1%
Potassium 28.6mg 1%
Total Carbohydrate 5.7g 2%
Dietary Fiber 0.4g 2%
Sugars 5.1g
Protein 0.2g 0%

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Muffin Cup Quiche In Phyllo Crust

Source: 500 Vegan Recipes
Recipe Description
Here you will find a recipe for base quiche mix, then fill them with your own creativity. You can make these any old way you want to. In fact, you don't even have to make individual cups. One recipe would fill a premade pie crust quite nicely.
Prep time
15 min
Cook time
15 min
Ready In
30 min


Serves Tool

Serves To:USMetric
12 Ounce(oz)  extra firm tofu, drained and pressed
1 Teaspoon(t)  onion powder
1 Teaspoon(t)  garlic powder
1/4 Teaspoon(t)  turmeric
1 Tablespoon(T)  prepared yellow mustard
1/4 Cup(c)  nutritional yeast
1/4 Cup(c)  chickpea flour
1/4 Cup(c)  extra virgin olive oil
12 Ounce(oz)  frozen phyllo dough, thawed according to package directions
2 Tablespoon(T)  olive oil, for brushing


Preheat the oven to 350° F. Prepare your muffin pan by spraying the cups liberally with non stick spray. To make the quiche mix: In a mixing bowl, crumble the tofu, add all the remaining ingredients. and mash together using your hands. Mix until well incorporated. Set aside. To make the crust: Following the instructions on the box, carefully unroll the package of dough, and, using a pizza cutter, cut the entire stack of dough into 8 even pieces. Oil each layer lightly, and divide into 3 or 4 layers for each "cup." Press it into the muffin pan to form the crust. Scoop 1 1/2 tablespoons of the quiche mixture into each cup. Bake for 15 minutes, checking them after 10 minutes. Remove from the oven when the crusts begin to brown.

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