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Tempeh Mini Quiche with Mushroom & Tomato

These hearty and flavour-packed Tempeh, Mushroom and Tomato Mini Quiches are a sure-fire crowd-pleaser, the perfect addition to parties and picnics.

Recipe and video made by@millieveganfor Better Nature

45 mins
Serves: 
4

ingredients

  • 1 pack of Better Nature Roast Bites 
  • 1 pack of ready rolled shortcrust pastry
  • ½ white onion
  • 150g mushrooms
  • Handful of cherry tomatoes
  • 1 cup gram flour
  • 1.5 cups water
  • ⅓ tbsp garlic granules or 1-2 cloves garlic (minced)
  • 2 tbsp neutral oil (rapeseed or light olive oil)
  • 3 tbsp nutritional yeast
  • ½ tsp black salt (kala namak)
  • A generous pinch of turmeric

instructions

  1. Preheat your oven to 170℃.
  2. Line your mini quiche cases/mini sponge dishes with shortcrust pastry and using a fork, prick holes in the base so the pastry cooks evenly. 
  3. Cover the pastry with baking paper and fill with baking beans or dried chickpeas work really well too. Then pre-bake your quiche cases for around 10 minutes. 
  4. In the meantime, make your filling, by cooking the onion, garlic, mushrooms, and roast tempeh pieces in a frying pan with a little oil. 
  5. In a bowl, whisk together your gram flour, oil, water and seasoning. Pour the tempeh and mushroom mix into the gram flour mix and combine. 
  6. Once the quiche cases are ready, pour in the filling and top with sliced cherry tomatoes. Bake in the oven for 20-25 minutes or until the pastry is golden. 
  7. These can be served straight away or eaten as they are when they’ve cooled down.

instructions

  1. Preheat your oven to 170℃.
  2. Line your mini quiche cases/mini sponge dishes with shortcrust pastry and using a fork, prick holes in the base so the pastry cooks evenly. 
  3. Cover the pastry with baking paper and fill with baking beans or dried chickpeas work really well too. Then pre-bake your quiche cases for around 10 minutes. 
  4. In the meantime, make your filling, by cooking the onion, garlic, mushrooms, and roast tempeh pieces in a frying pan with a little oil. 
  5. In a bowl, whisk together your gram flour, oil, water and seasoning. Pour the tempeh and mushroom mix into the gram flour mix and combine. 
  6. Once the quiche cases are ready, pour in the filling and top with sliced cherry tomatoes. Bake in the oven for 20-25 minutes or until the pastry is golden. 
  7. These can be served straight away or eaten as they are when they’ve cooled down.
Roast Tempeh Bites
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Roast Tempeh Bites
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