mushroom asparagus quiche tarts with red pepper relish
Make these egg-free quiche tarts with red pepper relish for your next brunch!
Servings 12 mini quiches
Ingredients
crust
- 2 C all-purpose flour
- ¼ teaspoon sea salt
- ½ C cold vegan butter, cubed
- ½ C ice cold water
filling
- 1 C medium soft tofu
- ¼ C nondairy milk
- 1 tablespoon tahini
- 2 teaspoon lemon juice
- 1 tsp low-sodium soy sauce or tamari
- ½ teaspoon dijon mustard
- 2 tablespoon nutritional yeast
- 1 tablespoon ground chia or flax
- 1 teaspoon arrowroot flour or cornstarch
- 1 teaspoon dried tarragon
- ½ teaspoon tumeric
- ¼ teaspoon paprika
- ½ teaspoon sea salt
- ¼ teaspoon white pepper or ground black pepper
- 1 ½ C diced mushrooms
- ½ C diced asparagus
- ¼ C finely chopped shallot
- 1 tablespoon olive oil
- sea salt and ground black pepper, to taste
red pepper relish
- 1 C finely chopped red pepper (approximately 1 pepper)
- ½ C finely chopped white onion
- 2 garlic cloves, minced
- 2 tablespoon olive oil
- ¼ teaspoon chilli flakes
- ¼ C white wine vinegar
- 3 tablespoon agave nectar
- ½ teaspoon dijon mustard
garnish (optional)
- 1 tablespoon finely chopped chives
Instructions
- Preheat oven to 350°F.
- 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 vegan 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 ¼” thick.
- Cut out 5” wide circles. You should only need to roll out the dough twice and cut circles.
- 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 to 5 minutes. Add sea salt and ground black 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 chilli flakes and garlic and cook for another 5 minutes. Bring heat to medium-low to prevent burning the garlic and onion. Add white wine vinegar, agave nectar, and dijon mustard, and simmer for 8 to 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.
