Egg-Free Mini Quiches

  • Yield : 18
  • Prep Time : 10m
  • Cook Time : 25m
  • Ready In : 35m

Egg-free mini quiches

Mini quiches are a yummy sandwich alternative in school lunch boxes and offer variety to the everyday. They’re not off limits to children with egg allergies with the use of tofu as an egg-replacer.

Nutrition Note: Tofu is high in protein, low in salt and a source of calcium and iron. It is a wonderful flavour carrier and provides an alternative to eggs in these yummy allergy-friendly quiches.

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  • 200g firm tofu
  • 2 sheets frozen puff pastry, thawed
  • 1 cup grated cheese
  • 120g shaved ham, chopped
  • 2/3 cup full cream milk (or milk alternative)
  • 1/2 onion, grated
  • 2 tbsp parsley, chopped (optional)


Step 1

Preheat oven to 180 degrees Celsius. -

Step 2

Rinse the tofu under running water, pat dry and then wrap in a clean tea towel or paper towels. Place a heavy plate or a chopping board with a heavy book on top to press and remove excess fluid. -

Step 3

Using an 8cm round cutter, cut 9 circles from each sheet of pastry. Line the holes of 1/3-cup capacity muffin tray with the pastry rounds. -

Step 4

Distribute the cheese and ham evenly between each pastry case. -

Step 5

Add the tofu and milk to a processor or blender and process until smooth. Stir through grated onion and parsley if using. -

Step 6

Spoon or pour about 1 tbsp of the milk and tofu mixture over each pastry case. -

Step 7

Bake for 20-25 minutes or until golden and puffed. -

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Recipe Comments

  1. posted by Brooke on February 9, 2016

    I must say, I was sceptical about whether my two little ones would eat these. But I had to give them a go, since my one year old has a diagnosed egg and peanut allergy. Well, they were gobbled up! The baby at two, and my fussy three year old who eats next to nothing ate a whole one and said they were yum. My husband ate two, and was ‘pleasantly surprised’ at the flavour. I think he would have eaten more if I wasn’t giving him the “those are for the children” speech. 😛
    Absolute winner, thanks for the fantastic recipe. It is now firmly in rotation at our house. 🙂

  2. posted by Tammy on February 18, 2016

    I’m a nanny to 8yr old girl with allergies incl egg. She’s very fussy so there’s no way I’d tell her they contained tofu but I might give them a go cos her younger sister will hopefully eat them anyway!

  3. posted by Annalise on February 18, 2016

    Do you think I can use Silken Tofu instead of firm tofu?

  4. posted by Lauren on March 25, 2016

    My son (14 months) absolutely loves these! Thank you for such a great recipe!

  5. posted by Kate on April 7, 2016

    Hi can these be frozen?

  6. posted by Sam on June 13, 2016

    I just mad these so my 10 month old can take them to daycare for lunch (I can’t send her with egg). However, I need to stop eating them myself! I’ve eaten three or four so far and my little miss is currently devouring one for dinner. They taste fantastic. I did add a little grated zucchini and carrot to add a bit of veg to the serving. They work really well.

  7. posted by Amanda on July 1, 2016

    Just wondering if these would freeze well? And if not, how long would they last in the fridge? I’m really looking forward to trying them with my daughter who is egg free. Thanks 🙂

  8. posted by Ashlea Earl on July 8, 2016

    Sounds very yummy. It is one of my area of interest being vegetarian. Looks like a perfect recipe for babies. My son 9 months intakes everything using his fingers, I liked the section of finger food as well here.

  9. posted by Jo on August 18, 2016

    These went down very well with my reluctant eater. Thank you. Can they be frozen? How long will they last unfrozen?


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