Mushroom Asparagus Quiche Tarts With Red Pepper Relish

Mushroom Asparagus Quiche Tarts With Red Pepper Relish Recipe

By Hot For Food

🔪Prep Time: 25 minutes

👩‍🍳Cook Time: 40 minutes

Ingredients

crust

2 C all-purpose flour

1/4 tsp sea salt

1/2 C cold vegan butter, cubed

1/2 C ice cold water

filling

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

garnish (optional)

1 tbsp finely chopped chives

Instructions

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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