Vegan Quiche Tarts with Red Pepper Relish

  • prep time15 min
  • total time 45 min
  • serves 12

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

19 Ratings
Directions for: Vegan Quiche Tarts with Red Pepper Relish



2 cups all-purpose flour

8 Tbsp cold vegan butter (1/2 cup)

¼ tsp sea salt

½ cup cold water


1 cup medium soft tofu

¼ cup non-dairy milk

1 Tbsp tahini

2 tsp lemon juice

1 tsp tamari or soy sauce

½ tsp Dijon mustard

2 Tbsp nutritional yeast

1 Tbsp ground chia or flax

1 tsp arrowroot flour or cornstarch

1 tsp dried tarragon

½ tsp tumeric

¼ tsp paprika

½ tsp sea salt

¼ tsp white pepper or ground pepper

1 ½ cups mushrooms, diced

½ cup asparagus, diced

¼ cup shallots, finely chopped

1 Tbsp olive oil

Sea salt and ground pepper (to taste)

Red Pepper Relish

1 cup red pepper, finely chopped

½ cup white onion, finely chopped

2 cloves garlic, minced

2 Tbsp olive oil

¼ tsp chili flakes

¼ cup white wine vinegar

3 Tbsp agave nectar

½ tsp Dijon mustard



1. Pre-heat oven to 350°F.

2. 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.

3. Place the dough onto a lightly floured surface and roll out until it’s ¼” thick.

4. Cut out 5” wide circles. You should only need to roll out the dough twice and cut circles.

5. Then gently press each circle of dough into the cups of a regular size muffin pan and bake for 10 minutes.


1. 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.

2. Combine the remaining filling ingredients together in a high-powered blender until smooth.

3. Pour this mixture into a large mixing bowl and fold in the cooked vegetables.

4. Fill baked crusts with the filling and bake for 20 minutes at 350°F.

Red Pepper Relish

1. 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.

2. Then add white wine vinegar, agave nectar, and dijon mustard and simmer for 8-10 minutes until most of the liquid is absorbed.

3. Serve quiche right out of the oven with dollops of red pepper relish on top. Garnish with finely chopped chives if desired.

See more: Bake, Breakfast, Brunch, Dairy-Free, Vegan


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