Mini Cheesy Quiche Bites

Mini Cheesy Quiche Bites

Servings: 24 1-inch bites

Lactose Intolerant Vegan Dairy Free Soy Free Vegetarian
Recipe Directions
Nutrition Information



  • ½ cup organic un-bleached all-purpose flour
  • ¼ cup, plus 2 tablespoons whole wheat pastry flour
  • ½ teaspoon sea salt
  • ½ teaspoon baking powder
  • ¼ teaspoon finely ground black pepper
  • 3 tablespoons vegan buttery spread
  • 2 tablespoons cold water, plus more if needed


  • ¾ cup silken tofu
  • ½ teaspoon baking powder
  • 1 teaspoon ground golden flax
  • 2 teaspoons whole wheat pastry flour
  • 1 teaspoon brown rice syrup
  • ¼ teaspoon sea salt
  • ¼ teaspoon finely ground black pepper
  • Dash turmeric powder
  • 1 teaspoon lemon juice
  • ¼ cup, plus 1 tablespoon GO Veggie! Dairy Free Mexican Style Shreds


Pre-heat oven to 400°.

For the crust: add flours, sea salt, and baking powder to a large bowl.

Using a pastry cutter, cut in buttery spread.

Work in cold water to pull dough together.

Flour a clean surface and roll dough 1/8-inch thick.

Cut out circles that fit the cups of a mini cupcake pan.

Grease mini cupcake pan and press crust into each cup.

Poke dough with a fork.

Bake empty for 8 minutes.

In a food processor or blender, combine tofu, baking powder, flax, flour, rice syrup, sea salt, pepper, turmeric, and lemon juice.

Blend until filling is uniform and smooth.

Fold in ¼ cup GO Veggie! Dairy Free Mexican Style Shreds

Pour filling carefully into crusts and top with additional tablespoon GO Veggie! Dairy Free Mexican Style Shreds.

Bake for about 16-18 minutes, or until filling is bubbling and edges are slightly browned.

Serve warm or at room temperature.

Created by: Spork Foods,,

©Spork Foods 2014