Mushroom & Onion Mini Quiche Daiya tested & approved

Submitted November 15, 2012 by Ashleen

Quiche is a versatile dish that is perfect for entertaining! Because it reheats well in the oven, you can make it ahead of time so that you aren't strapped for time. You can also serve it at any time of day for whatever get-togethers you are planning: breakfast, brunch, lunch, and dinner.

  • Vegan (492)
  • Dairy Free (including lactose and casein) (455)
  • Peanut Free (424)
Submitted by Ashleen on November 15, 2012 - 10:57am
Ingredients: 
2 packages frozen tart shells (vegan)
1 package silken tofu
Cashew cream (1 cup water + 1/2 cup cashews)
1/4 cup cornstarch
1/4 cup nutritional yeast
1 tsp. tarragon
1/2 tsp. salt
1/2 tsp. pepper
1/2 lb. white mushrooms, finely chopped
4 green onions, finely chopped
1/2 cup Daiya mozarella-style shreds
Few sprigs fresh parsley
Instructions: 

Preheat oven to 400 F.
In a blender or food processor, blend the cashews and water until smooth.
Add silken tofu, cornstarch, nutritional yeast, salt, pepper, and tarragon to the blender and blend until smooth and uniform.
Saute the finely chopped mushrooms and onions for approx. 5 min.
Mix the tofu mixture, sautéed vegetables, and Daiya shreds in a large mixing bowl. Finely chop the parsley and stir in the mixture.
Fill the tart shells with filling and bake at 400 F for approx. 20-30 min or until filling is set.
Allow to cool slightly before serving. This dish reheats well in the oven, so you can freeze leftovers for a later date.

Return to top