Mushroom Asparagus Quiche Tarts With Red Pepper Relish Recipe
By Hot For Food
🔪Prep Time: 25 minutes
👩🍳Cook Time: 40 minutes
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 nondairy milk
1 tbsp tahini
2 tsp lemon juice
1 tsp low-sodium soy sauce or tamari
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 black pepper
1 1/2 C diced mushrooms
1/2 C diced asparagus
1/4 C finely chopped shallot
1 tbsp olive oil
sea salt and ground black pepper, to taste
red pepper relish
1 C finely chopped red pepper (approximately 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
1 tbsp finely chopped chives
1Preheat oven to 350°F.
2To 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.
3Place the dough onto a lightly floured surface and roll out until 1/4” thick.
4Cut out 5” wide circles. You should only need to roll out the dough twice and cut circles.
5Gently press each circle of dough into the cups of a regular size muffin pan and bake for 10 minutes.
6While 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.
7Combine 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.
8Fill baked crusts with the filling and bake for 20 minutes at 350°F.
9While 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.
10Serve quiche right out of the oven with dollops of red pepper relish on top. Garnish with finely chopped chives if desired.
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