We sell these Vegan Mini Mushroom quiches at vegan food fairs around the UK and they equal our caramelised onion quiches in popularity – just. In fact, we developed the recipe using the onion quiche base i.e. the ‘egg’ mixture (tofu, cashew nuts, nutritional yeast etc..) and then instead of caramelising the onions, we fried up mushrooms, onion and garlic and created a whole new, delicious quiche. You can experiment with alternative vegetable combinations to create the quiche of your dreams. Another one of our favourite flavour combinations is cubes of butternut squash, roasted with a dash of olive oil, fresh rosemary and a tsp of chilli flakes in place of the first 4 ingredients listed below and step 1 of the method.
Back to the mushroom ones.., you can increase the ‘mushroomy-ness’ depending on the variety of mushroom you use. We normally opt for a mix of closed cup and chestnut.
For the pastry we tend make our own wholemeal pastry as it’s easy and has very few ingredients but you can buy ‘accidentally vegan’ pastry at all supermarkets if you are short on time. This is our go-to shortcrust pastry.
Makes 24 mini quiches, 1 large or 2 medium (14cm diameter) quiches
2 tbsps olive oil
1 onion, diced
2 cloves garlic, crushed
5 cups mushrooms, roughly chopped
¾ cup cashew nuts, soaked for 2 hours
2 tbsps olive oil
2 tbsps ground flax seeds
2 tbsps nutritional yeast
1 tsp Dijon mustard
1 tbsp tamari
½ tsp sea salt
freshly ground black pepper
Soak the cashew nuts for a couple of hours. Preheat oven to 180℃ (350℉).
Gently fry the onions in the oil on a low heat in a large wok until soft. Reserve 4 mushrooms for decoration, chop the rest and add them to the onions along with the garlic. Continue to cook until the mushrooms have softened and reduced. Remove from heat and leave to cool.
Drain the cashew nuts, rinse and place in a blender or food processor. Give the nuts a quick whizz before adding any other ingredients to make sure they are finely chopped then add the nutritional yeast, flax seeds, mustard, salt, tamari, olive oil and black pepper. Crumble the tofu into the mixer and add the cooked mushrooms and onions.
Whizz it all together in a food processor for 3-4 minutes or until the mixture is smooth. Stop the machine a few times to scrape down the sides and ensure everything is evenly mixed.
Roll out the pastry and use a cup (8 – 10 cm) to cut out 24 cases. Place the pastry rounds in a muffin tray and divide the quiche mixture between them, smoothing it out on top. Slice the 4 reserved mushrooms thinly and place a slice on top of each quiche. Spray with a little olive oil spray to crisp them up.
Bake in the preheated oven for 30-35 minutes. Checking the mushrooms on top don’t catch. Leave to cool in the muffin tray before removing. Warning: you may be tempted to eat this batch of deliciousness immediately, you can but they may be a little crumbly. Once cooled, the quiches will have a firmer texture. They can be eaten warm or are delicious cold the next day.