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.
** makes 12 mini quiche
2 C all-purpose flour
1/4 tsp sea salt
1/2 C cold vegan butter, cubed
1/2 C ice cold water
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 turmeric
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 chili flakes
1/4 C white wine vinegar
3 tbsp agave nectar
1/2 tsp dijon mustard
1 tbsp finely chopped chives
Pre-heat oven to 350F.
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.
Place the dough onto a lightly floured surface and roll out until it’s 1/4” thick.
Cut out 5” wide circles. You should only need to roll out the dough twice and cut circles.
Then gently press each circle of dough into the cups of a regular size muffin pan and bake for 10 minutes.
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.
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.
Fill baked crusts with the filling and bake for 20 minutes at 350 F.
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.
Serve quiche right out of the oven with dollops of red pepper relish on top. Garnish with finely chopped chives if desired.