Caramelised Onion & Leek Mini Quiches // Vegan + RSF
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 large leek, usable section washed and finely cut into half moons
- 1 red onion, thinly sliced
- 1 heaped tsp minced garlic
- 2 tsp coconut sugar
- 1 splosh red wine vinegar
- small handful parsley, chopped
- salt & pepper
- 3 tbsp 'vegan egg' (organ or follow your heart brand)
- 6 tbsp water
- small handful grated vegan cheese
- 1-2 sheets puff pastry
- Preheat your oven to 200C.
- 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.
- In a medium bowl, whisk the vegan egg with the water until smooth, then add the vegan cheese and stir until combined.
- 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.
- Let cool for a couple of minute before removing from the pan and devouring!