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Recipe Category: Quiche
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Keto Mini Quiche Cups With Spinach Olives Recipe
Ingredients
Yield: 8 mini quiches (2 per serving)
- 1 (14-ounce/397-g) block extra-firm tofu
- ¼ cup plus 2 tablespoons (30g) nutritional yeast
- 2 tablespoons (30 ml) extra-virgin olive oil, plus extra for the pan
- 2 tablespoons (30 ml) water
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- 1 teaspoon baking powder
- 4 ounces (112g) pitted Kalamata olives, chopped
- 3 lightly packed cups (90g) chopped fresh spinach, or ½ cup (90g) thawed frozen spinach
- sliced scallions (green parts only), for garnish (optional)
Method
- Preheat the oven to 350°F (177°C) and grease 8 wells of a standard-size muffin pan with olive oil
- In a food processor or blender, process the tofu with the nutritional yeast, olive oil, water, spices, salt, and baking powder until the mixture has a smooth hummuslike consistency
- Transfer the tofu mixture to a medium-sized mixing bowl and stir in the olives and spinach, making sure to break up any large clumps of spinach so that everything is evenly distributed
- Fill the muffin cups about three-quarters of the way full
- Bake for 45 minutes, until the edges of the quiches are slightly golden and a thin crust forms over the top
- Remove from the oven and let cool in the pan for at least 10 minutes to give the quiches time to set up
- Once cool, they should slide out of the pan easily
- When you lift the pan, the quiches should be on the cooling rack
- Serve warm or at room temperature
- Garnish with sliced scallions, if desired
- Refrigerate in a sealed container for up to 3 days or freeze for up to a month
- To reheat – While the leftovers are delicious cold, these mini quiches can be warmed in a preheated 300°F (150°C) oven for 10 minutes, or until the desired temperature is reached
Nutritional Info. 277 calories – 19.7g fat – 17.3g protein – 10.1g total carbs – 3.6g net carbs

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