Coronation Quiche Cupcakes

Super simple
Super simple
Super simple
Super simple
1:10 h

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...

Start cooking ➞




For the tart cases

<item-todo-done>1 320g sheet plant-based shortcrust pastry<item-todo-done>

For the filling

<item-todo-done>349g silken tofu<item-todo-done><item-todo-done>2 tbsp Nooch<item-todo-done><item-todo-done>1 tbsp oat milk<item-todo-done><item-todo-done>1 tbsp cornflour<item-todo-done><item-todo-done>⅛ tsp ground turmeric<item-todo-done><item-todo-done>25g plant-based feta<item-todo-done><item-todo-done>50g roasted red peppers, roasted courgettes, roasted yellow peppers<item-todo-done><item-todo-done> pinch of Salt and pepper<item-todo-done>

For the king oyster mushroom bacon

<item-todo-done>1 large king oyster mushrooms<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 tbsp maple syrup<item-todo-done><item-todo-done>1 tbsp tamari<item-todo-done><item-todo-done>½ tsp smoked paprika<item-todo-done><item-todo-done>½ tsp garlic powder<item-todo-done><item-todo-done> plant-based butter<item-todo-done>

To serve

<item-todo-done> fresh microherbs or rocket leaves<item-todo-done><item-todo-done> black pepper<item-todo-done>

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

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.

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.

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.

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).

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!
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