Delicious, egg-free quickes with savoury mushrooms and asparagus in a fluffy filling with flakey crust. Served with a tart red pepper relish that will leave your mouth watering for more.
Courtesy of Lauren Toyota and John Diemer of hot for food blog.
Red Pepper Relish
Pre-heat oven to 350°F.
To make the crust, combine all-purpose flour, sea salt, and cold vegan butter in a food processor. While the machine is running slowly add cold water. Stop the machine once the dough comes together in a ball.
Place the dough onto a lightly floured surface and roll out until it’s ¼” 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.