Coronation Quiche Cupcakes
- Super simple
- 1:10 h
- 16 ingredients
To celebrate the coronation of King Charles - and to provide you with a street party showstopper - we have whipped up these delicious little Coronation Quiche Cupcakes. Obviously quiche isn't usually very vegan-friendly, but we've mastered it nonetheless. The secret ingredient? We've used king oyster mushrooms to make our own plant-based bacon...
Serves: 16
Ingredients
For the tart cases
- 1 320g sheet plant-based shortcrust pastry
For the filling
- 349g silken tofu
- 2 tbsp Nooch
- 1 tbsp oat milk
- 1 tbsp cornflour
- ⅛ tsp ground turmeric
- 25g plant-based feta
- 50g roasted red peppers, roasted courgettes, roasted yellow peppers
- pinch of Salt and pepper
For the king oyster mushroom bacon
- 1 large king oyster mushrooms
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp tamari
- ½ tsp smoked paprika
- ½ tsp garlic powder
- plant-based butter
To serve
- fresh microherbs or rocket leaves
- black pepper
Before you start
Preheat the oven to 180˚C, fan setting | 12 hole muffin baking tray lined with olive oil | Large saucepan | Baking paper | Baking beans or rice | Powerful blender | Mixing bowl
Step 1
Marinade the mushrooms
- Cut the mushrooms into small pieces and place into a mixing bowl.
- Add the olive oil, maple syrup, tamari, smoked paprika and garlic powder.
- Mix well and coat the mushrooms before leaving to one side until needed.
Ingredients
- 1 large king oyster mushrooms
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp tamari
- ½ tsp smoked paprika
- ½ tsp garlic powder
Step 2
Make the tart cases
- Roll the pastry sheet out onto a chopping board.
- Using a cookie cutter or knife, cut out 12 circles that are slightly larger than the holes in the baking tray (we usually get about 9 from the first roll of pastry then re-roll the pastry and get a final 3).
- Once you have the circles, press them down into each hole.
- Put a little piece of baking paper in each case before filling with some baking beans.
- Bake in the oven for 15 - 20 minutes.
- After 15-20 minutes, remove the beans or rice and the baking paper and bake for further 10 minutes, or until the pastry is lightly golden and dry to the touch.
Ingredients
- 1 320g sheet plant-based shortcrust pastry
Step 3
While the cases cook, make the filling
- Drain the silken tofu and put into a powerful blender with the Nooch.
- Blend until smooth.
- Add the oat milk, cornflour, turmeric, and a pinch of salt.
- Blend until smooth then set aside until needed.
Fry the mushroom bacon - Place a large saucepan over a medium heat and add some plant-based butter.
- Once melted, drain out any excess marinade from the mushroom chunks and add them to the pan, then mix well and cook for 5-10 minutes until soft.
- Once cooked, leave to one side until needed.
Ingredients
- 349g silken tofu
- 2 tbsp Nooch
- 1 tbsp oat milk
- 1 tbsp cornflour
- ⅛ tsp ground turmeric
- pinch of Salt and pepper
- plant-based butter
Step 4
Prepare the rest of the filling
- Pour the blended tofu mixture into a bowl.
- Cut the roasted vegetables into small chunks and mix most of them into the bowl (saving some for the top).
- Crumble in most of the plant-based feta (saving some for the top).
- Finally, mix through the mushroom bacon pieces and spoon the mixture into the pastry cases (being sure not to overly fill them).
- Scatter the rest of the vegetables on top (being sure not to overly top them).
Ingredients
- 25g plant-based feta
- 50g roasted red peppers
- roasted courgettes
- roasted yellow peppers
Step 5
Cook the quiches
- Bake for 20–25 minutes, or until the tarts start to become set.
- Once cooked, remove from the oven and leave to cool, then chill for at least an hour in the fridge.
Time to serve - Once the tarts have fully set, crumble over some more leftover feta, sprinkle over some more black pepper, microherbs or rocket, and enjoy!
Ingredients
- fresh microherbs or rocket leaves
- black pepper