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Caramelised Onion & Leek Mini Quiches // Vegan + RSF

31 / 01 / 2018

A vegan quiche! Is it possible? What even is it? Well here we have a pretty scrumptious version honeybunches, and it's that trusty vegan egg product (that you can scramble and all) that does the trick. Yep, you can bake it. It sets - and happy days follow. These are mega flavourful and scrumptious in nature - making them perfect ammunition to blow away and dispel any non-vegan skepticism at any family/social event you may have in the pipeline. Alternatively, they make a great lunch box fillers or lazy Sunday brunch menu idea. Up to you quiche-queen!!

6 small quiches



  1. Preheat your oven to 200C.
  2. Caramelise your leek, onion and garlic with a little olive oil in a non-stick pan until soft and caramelised (it will take a while). When it's nearly there, add the coconut sugar to assist the process. After a few minutes, add the vinegar to de-glaze the pan. Stir in the parsley and season, then when looking super flavourful and caramelised, turn off the heat.
  3. In a medium bowl, whisk the vegan egg with the water until smooth, then add the vegan cheese and stir until combined.
  4. Grease and line six muffin tins with the puff pastry ensuring there's minimal over-hang to get burnt. Divide the egg mixture between them, then spoon in the onion and leek mixture ontop. When all is evenly distributed, slightly submerge the onion/leek into the egg mixture, then bake for 15-20 minutes, or until the pastry is golden brown and the egg mixture set.
  5. Let cool for a couple of minute before removing from the pan and devouring!