Hi Lesley, glad you enjoyed them! yes you can absolutley salt to taste. 🙂

Update! I made them without the shells. I used a full size muffin tin. I use silicone so I just oiled them. It made 9, half filled muffins. I used 2 cups of sautéed spinach as filler. I did find them way too salty though! So just keep that in mind if using filler like bacon, sausage, or cheese. Next time I will double the recipe to make 12 full sized muffins and half the salt!

Wonderful! So happy you loved them Theresa. THank you for the revew 🙂

Yes! Spread the filling into a pie crust then bake at 375°F (190°C) for 30 to 40 minutes. Enjoy!

You're most welcome! I hope you enjoy them 🙂

Hi Lesley! Yes absolutely. You may want to put them in parchment paper liners so they do not stick to the sides. I hope they turn out well for you 🙂

You might try using crescent rolls if you can’t find mini tart shells. That’s what I’m going to do.

we're empty nesters so also wondering if they can be frozen

Thank you for the tips! I’ll follow your recommendations and let you know how it turns out! I’m planning on making them in advance and freezing them to serve on Christmas Eve.

I love that!! So happy you love my recipes sandra. I hope you enjoy the mini quiches!

Hi Angele, Sometimes tofu-based dishes can become a bit watery when frozen, which might slightly affect the texture. However, since the tofu in this recipe is blended, it should freeze well. If you'd like to give it a try, allow the quiches to cool completely, freeze them in a single layer, then transfer them to an airtight container. Thaw overnight in the fridge and reheat at 350°F (175°C) for 10–15 minutes until warmed through. If you do try it, we’d love to hear how it turns out!