Mini Crustless Veggie Quiche – Perfect Packable Breakfast

I’m not good at breakfast, as mentioned before. Luckily for me, most chilly days, my wonderful boyfriend gets up and makes us epic oatmeal. (Seriously, oatmeal is the one thing R makes better than I do) He adds almonds and walnuts, bananas and apples, flax and cinnamon. His oatmeal is worthy of the label epic. But there are some days I want something more savory for breakfast. This usually ends up with me picking up a bagel if I have time, or simply grabbing a sandwich from Pret on my way to the office, because sometimes it’s just easier to eat lunch for breakfast.


But not too long ago, my friend Paula suggested I make some sort of portable and easy breakfast. She suffers from the same breakfast issues I do – too busy, hit the snooze too many times, or just otherwise unprepared to actually have a healthy breakfast that didn’t come from a pseudo fast-food joint. I took her advice, and decided to make something easy, portable and savory. And thanks to Paula, these mini veggie quiches were born.

What you’ll need:

  • 1 large carrot, julienned
  • 1 head broccoli, finely chopped
  • 1/2 medium onion, finely chopped
  • 7 mini portobello mushrooms, finely chopped
  • 2 cloves garlic, minced
  • 1 small jalapeno, minced
  • 1 TBS olive oil
  • 1/4 cup plain almond milk
  • 1 package silken tofu (12 oz)
  • 2 TBS nutritional yeast
  • 2 TBS lemon juice
  • 1 TBS tapioca flour
  • 1/4 tsp cayenne pepper
  • 1/2 tsp cumin
  • salt and pepper to taste
  • 3 grape tomatoes, for garnish (optional)
  • cilantro, for garnish (optional)

Preheat the oven to 350 degrees. Start by chopping all your vegetables. I opted to throw everything (except the carrot) into the kitchen ninja – quick and easy. For the carrot, I used a vegetable peeler to create thin strings. It would have been easier and probably the same result had I just put it in the ninja. But I started with the carrot… so there you go. When everything is chopped, set aside.

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In a large frying pan or wok over medium heat, add oil, jalapeno, onion and garlic. Cook until the onions are translucent. Add all the veggies to the pan and cook for a few minutes, until the vegetables slightly cooked.

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Add the tofu, milk, spices, lemon juice, flour, and nutritional yeast to a blender or ninja and blend until smooth.

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In a large bowl, (or wok if you’re using), add all the ingredients together and stir until the all the vegetables are coated with the tofu mixture. Grease cupcake tins (I used a spray coconut oil from Trader Joe’s) and fill the cups until all the batter is evenly distributed. Top with a leaf of cilantro and sliced tomato.

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Bake for 30 minutes, or until browned. These were a bit of a southwestern take on a traditional quiche, and you could definitely omit jalapeno and cayenne if you’re not a fan of heat. I packed these for lunch all week and they were filling, healthy and oh-so-easy. How could I not love them? And they were a welcome break from the sweet, yet epic, oatmeal we’ve been having lately.

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4 responses to “Mini Crustless Veggie Quiche – Perfect Packable Breakfast

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