This quiche is packed with flavor, is super easy to make, and served in individual ramekins! Without a crust, the dish focuses on the rich, umami flavor of the mushrooms and the sautéed leek and onion. This is the perfect Sunday savory brunch recipe.

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Crustless Mushroom Quiche [Vegan]

Ingredients

  • 2 tablespoons of ground flax seed
  • 4 tablespoons of water
  • 1 tablespoon of olive oil
  • 1/2 cup of diced onion
  • 1/2 cup of chopped leek
  • 1 1/2 cups of diced mushrooms
  • 3 garlic cloves
  • 1 teaspoon of tamari concentrate
  • 1/4 cup of finely chopped coriander
  • Sea salt and black pepper, to taste
  • 1/8 cup of almond butter
  • 1/3 cup of coconut milk
  • 1/8 cup of whole spelt flour
  • 1 1/2 teaspoons of baking powder
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Preparation

  1. Preheat the oven to 338°F.
  2. Mix the ground flax seed together with the water and set aside.
  3. Dice the onion, finely chop the leek, and add it to a heated saucepan along with the olive oil on medium heat. Crush the garlic cloves, finely dice the mushrooms, and when the onion starts to sweat, add them to the pan.
  4. Add the tamari along with a pinch of sea salt and black pepper to the pan and let it simmer, occasionally stirring, until the mushrooms are nice and soft.
  5. Wash and finely chop the coriander. When the mushrooms have softened, take the pan off the heat, add the coriander, and mix.
  6. Add the almond butter to the flax seed mixture and whisk until combined. Next, add the coconut milk, mix then add the spelt flour and baking powder and give it a good mix.
  7. Fold the mixture from the pan into the batter then add sea salt and black pepper to taste. Transfer into 2 ramekins and pop them into the preheated oven until lightly golden brown on the surface, around 15 minutes.
  8. Take out and let it slightly cool.


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