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mushroom asparagus quiche tarts with red pepper relish

Once you realize that eating vegan food isn’t about sacrifice or restriction but rather expanding your palette and creating magic in the kitchen then my job is done! Here’s another recipe to prove our point. Yes, it’s vegan quiche! It has savory mushrooms and asparagus in a fluffy filling with flaky crust and a tart red pepper relish that will leave your mouth watering for more.

 

 

mushroom asparagus quiche
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Print Recipe

mushroom asparagus quiche tarts with red pepper relish

Once you realize that eating vegan food isn’t about sacrifice or restriction but rather expanding your palette and creating magic in the kitchen then our job is done! Here’s another recipe to prove our point. Yes, it’s vegan quiche! It has savoury mushrooms and asparagus in a fluffy filling with flakey crust and a tart red pepper relish that will leave your mouth watering for more.

Course Appetizer
Cuisine French
Keyword asparagus, mushroom, quiche, red pepper relish, vegan quiche
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 12 mini quiche
Author Lauren Toyota

Ingredients

crust ingredients:

  • 2 C all-purpose flour
  • 1/4 tsp sea salt
  • 1/2 C cold vegan butter cubed
  • 1/2 C ice cold water

filling ingredients:

  • 1 C medium soft tofu
  • 1/4 C non-dairy milk
  • 1 tbsp tahini
  • 2 tsp lemon juice
  • 1 tsp tamari or soy sauce
  • 1/2 tsp dijon mustard
  • 2 tbsp nutritional yeast
  • 1 tbsp ground chia or flax
  • 1 tsp arrowroot flour or cornstarch
  • 1 tsp dried tarragon
  • 1/2 tsp tumeric
  • 1/4 tsp paprika
  • 1/2 tsp sea salt
  • 1/4 tsp white pepper or ground pepper
  • 1 1/2 C diced mushrooms
  • 1/2 C diced asparagus
  • 1/4 C finely chopped shallot
  • 1 tbsp olive oil
  • sea salt & ground pepper to taste

red pepper relish ingredients:

  • 1 C finely chopped red pepper approx. 1 pepper
  • 1/2 C finely chopped white onion
  • 2 garlic cloves minced
  • 2 tbsp olive oil
  • 1/4 tsp chilli flakes
  • 1/4 C white wine vinegar
  • 3 tbsp agave nectar
  • 1/2 tsp dijon mustard

garnish (optional):

  • 1 tbsp finely chopped chives

Instructions

  1. Pre-heat oven to 350F.
  2. To make the crust, combine all-purpose flour and sea salt in a food processor. While the machine is running slowly add cubes of cold butter. Once a fine meal, crumble is formed slowly add the ice cold water. Stop the machine just as the dough comes together.
  3. Place the dough onto a lightly floured surface and roll out until it’s 1/4” thick.
  4. Cut out 5” wide circles. You should only need to roll out the dough twice and cut circles.
  5. Then gently press each circle of dough into the cups of a regular size muffin pan and bake for 10 minutes.
  6. While the crust is baking cook the shallots, mushrooms, and asparagus in olive oil over medium heat for 4-5 minutes and add sea salt and pepper to taste. Set aside.
  7. Combine the remaining filling ingredients together in a high-powered blender until smooth. Pour this mixture into a large mixing bowl and fold in the cooked vegetables.
  8. Fill baked crusts with the filling and bake for 20 minutes at 350 F.
  9. While the quiche are baking make the red pepper relish by sautéing red pepper and onion in olive oil over medium heat for 3 minutes. Add chili flakes and garlic and cook for another 5 minutes. Bring heat to medium-low to prevent burning the garlic and onion. Then add white wine vinegar, agave nectar, and dijon mustard and simmer for 8-10 minutes until most of the liquid is absorbed.
  10. Serve quiche right out of the oven with dollops of red pepper relish on top. Garnish with finely chopped chives if desired.

1 comment

  • Lindsay 3 years ago

    Hi you two! Have you made this into a full pie/quiche? I may test it if not.

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