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 Mediterranean Tempeh Pieces
- 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
- Preheat your oven to 170℃.
- 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.
- 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.
- In the meantime, make your filling, by cooking the onion, garlic, mushrooms, and Mediterranean tempeh pieces in a frying pan with a little oil. Cook until all the vegetables are cooked. Then, set aside.
- 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.
- 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.
- These can be served straight away or eaten as they are when they’ve cooled down.
instructions
- Preheat your oven to 170℃.
- 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.
- 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.
- In the meantime, make your filling, by cooking the onion, garlic, mushrooms, and Mediterranean tempeh pieces in a frying pan with a little oil. Cook until all the vegetables are cooked. Then, set aside.
- 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.
- 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.
- These can be served straight away or eaten as they are when they’ve cooled down.
make it with
Mediterranean Tempeh Pieces
VIEW this product >
