Mini Vegan Quiches with Swiss Chard and Shallots Recipe – Lebanese ,French Special
The Mini Vegan Quiches with Swiss Chard and Shallots recipe offers a plant-based twist on classic quiche, featuring a flaky crust filled with creamy crumbled tofu, sautéed shallots, and tender Swiss chard. Nutritional yeast and Dijon mustard add cheesy depth, while turmeric brightens the color naturally. These bite-size quiches are ideal for brunch, light dinners, or snack platters, and great served warm or at room temperature. Easy to customize with your favorite greens and dairy-free cheese, they bring French and Mediterranean flair to your table.
- Prep Time30 min
- Cook Time30 min
- Total Time1 hr
For the Crust:
- 1 1/2 cups all-purpose flour (or whole wheat flour)
- 1/4 cup coconut oil or vegan butter, melted
- 1/4 tsp salt
- 3-4 tbsp cold water
For the Filling:
- 1 cup Swiss chard, chopped (stems removed)
- 2 shallots, finely chopped
- 1 cup firm tofu, drained and crumbled
- 1/4 cup nutritional yeast
- 1 tbsp Dijon mustard
- 1 tbsp soy sauce or tamari
- 1/2 tsp turmeric (for color)
- Salt and pepper to taste
- Optional: 1/4 cup dairy-free cheese shreds
Prepare the Crust:
Preheat your oven to 375°F (190°C).
In a bowl, mix flour and salt. Add melted coconut oil or vegan butter and mix until crumbly.
Gradually add cold water, one tablespoon at a time, until the dough comes together.
Roll out the dough on a floured surface and cut into circles to fit mini muffin tins. Press the circles into the greased tins and set aside.
Cook the Swiss Chard and Shallots:
In a skillet over medium heat, sauté the shallots until translucent. Add the chopped Swiss chard and cook until wilted. Remove from heat and let cool slightly.
Make the Filling:
In a mixing bowl, combine crumbled tofu, nutritional yeast, Dijon mustard, soy sauce, turmeric, salt, and pepper. Mix well until smooth. Stir in the sautéed Swiss chard and shallots. If using, fold in the dairy-free cheese shreds.
Fill the Crusts:
Spoon the filling into each prepared crust, filling just to the top.
Bake:
Bake for 25-30 minutes or until the tops are slightly golden and the crusts are firm.
Serve:
Allow the mini quiches to cool slightly before removing them from the muffin tin. Serve warm or at room temperature.
Recipe Notes:
Use cold water when forming the crust dough so it remains flaky and doesn’t become tough.
Drain and press firm tofu well to remove excess moisture for a firmer, creamier filling.
Cook shallots until translucent and Swiss chard until just wilted to preserve their flavor and texture.
Add nutritional yeast and Dijon mustard for depth and “cheesy” umami without dairy.
Turmeric is optional but helps achieve a golden hue—use sparingly.
Fill crusts just to the rim; they puff slightly but don’t overflow.
Bake until crusts are golden and filling is set but still slightly soft in the center.
These quiches are best served warm or at room temperature—or cool, they still hold together nicely.
Store in the refrigerator up to 3 days; reheat gently to retain crust crispness.
