Layered Mexican Mini Quiche

I’m always looking for ways to make breakfast easier. I am not a morning person. At all. I’ve gotten better in recent years, but I constantly find myself running 10-15 minutes behind schedule on a regular basis. Luckily, my office is flexible, because if it wasn’t I would constantly be in trouble for being 10 minutes late. A while back I made some mini quiches for breakfast that I was able to pack the night before and take with me to work. This was really the best of both worlds – having a delicious breakfast and also not having to fix it in the morning. Usually, I’m lucky enough that R will whip up some oatmeal while I’m at the gym or in the shower, or I’ll throw together a smoothie as I’m trying to run out the door. But these quiches are a great remedy to all of that morning time stuff that I’m always running short on.


I’ve also wanted to get better at meal planning lately so I decided to try my hand at another round of mini quiches. Do you all know that 7 layer Mexican dip that’s always at random gatherings and parties? It has lettuce, cheese, beans, sour cream, tomatoes, olives, etc. until it gets all 7 layers involved? Well for some reason I was thinking of that dip when I wanted to whip up this quiche and I thought it might be an exciting adventure to try and make a layered quiche. Which, now that I think of it, is kind of the opposite of what a quiche is supposed to be, no?

IMG_4536In any case, I was thrilled with the look of these quiches and the fact that they actually managed to stay together. They were quite novel, and not to mention delicious. They were super easy to pack and take in the morning as I ran out the door to the office, and I was extremely thankful when I was running around the apartment to have to worry about one less thing. I definitely see many quiche varieties in my future.

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To get that layered feel, I went with corn tortillas as the crust, and made the layers out of black beans, tomato, spinach, peppers (red & jalapeño), and then for the “egg” I used silken tofu mixed with a little egg replacer to keep it firm. I topped everything with a bit of Daiya cheese, which is the one vegan cheese replacer that I actually love. Seriously, if you haven’t checked out Daiya yet – you must. You can find it now in most grocery stores that have a healthy section or a health focus. (seriously, I even found it at the grocery store in Wisconsin when I was home for the holidays so I know it’s not just an East coast Whole Foods thing).

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For the “crust” I managed to cut corn tortillas to fill out the insides of the muffin tins, which was a bit cumbersome but I think in the end definitely worth it, because without the crust there wouldn’t have been much to hold the bottom from falling out. I really enjoyed layering everything up in the tins. I kept thinking, “this is going to look so cool if it works out!” Surprisingly, it did!

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I also ended up mixing all the spices into the tofu and egg replacer mixture and it was delicious. Of course, if you’re not into the layers, you could also just mix everything together with the tofu mixture and make a standard quiche. But how fun would that be? Not as much, I promise.

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All in all, these quiches were pretty simple to throw together and very tasty. I added some chopped cilantro and tomato as toppings for a little garnish, and if I had some avocado laying around, I likely would have chopped and tossed them on top as well. There will definitely be more quiches in my kitchen soon! (And hopefully yours too!)

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Layered Mexican Mini Quiche

  • Servings: 12 mini quiches
  • Difficulty: easy
  • Print

What You’ll Need:

  • 1 1/2 cups spinach
  • 3/4 cup chopped tomato
  • 1/2 cup red pepper (about 1/2 the pepper)
  • 1 package silken tofu
  • 2 egg replacers (for gluten-free, omit this or use flax eggs)
  • 1/2 jalapeño, seeded and chopped
  • 1/2 cup Daiya cheddar style shredded “cheese”
  • 2 corn tortillas, cut into circles about the size of your 1/4 cup measurer
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon minced onion
  • 1/2 teaspoon garlic powder
  • juice from 1/4 lemon
  • fresh cilantro and extra chopped tomato, for garnish (optional)

What You’ll Do:

  1. Preheat the oven to 400 degrees and organize all your ingredients – chop everything up small, and measure out the spices, etc.
  2. In a food processor (or by hand with a whisk) mix together the egg replacer and silken tofu. Add all the spices and lemon juice to the mixture and stir well until everything is evenly distributed.
  3. Using a 1/4 cup to guide your measuring, cut the corn tortilla by tracing the measuring cup with a sharp knife. You’ll have strange pieces left over that didn’t quite fit the measuring cup, that’s fine. Just toss them in the muffin tin too.
  4. Spray the muffin tins with an oil to keep everything from sticking and start layering! Lay the tortilla down first, followed by spinach, beans, peppers, tomato, and top with the tofu egg mixture. Put the cheese on the very top of everything. Depending on how large your muffin tins are, you may have some ingredients left over (I only had a touch of the tofu mixture left over, everything else fit in perfectly)
  5. Bake the quiches for 25-30 minutes, or until the tops begin to get a bit browned. Let them cool a bit before trying to remove from their cups.
  6. Top with extra tomato and cilantro and serve warmed. Enjoy!


8 responses to “Layered Mexican Mini Quiche

  1. Pingback: 12 Vegan Recipes to Win Easter Brunch | Girl Eats Greens·

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