Mini Mushroom and Onion Pecan Quiches

With Arugula Salad and French Mustard Vinaigrette

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Soy, Tree Nuts

Vegetarian
A note about serious food allergies

You don’t need to be a lady who lunches to enjoy the silky and savory deliciousness of these tofu-based, completely cholesterol-free crustless mini quiches. Paired with a spring salad and zesty mustard vinaigrette, this makes a perfect light brunch, lunch, or outdoor supper. These also make wonderful appetizers and party take-alongs.

In Your Box (serves 2)

  • 1 Red Onions
  • 2 Garlic Cloves
  • 2¼ oz. Baby Arugula
  • 4 oz. Cremini Mushrooms
  • Info
    1 oz. Pecans
  • 1½ oz. Dijon Mustard
  • 1 Tbsp. Cornstarch
  • 2 tsp. Dried Parsley
  • ¼ tsp. Smoked Paprika
  • ¼ tsp. Turmeric
  • 2½ Tbsp. Nutritional Yeast
  • Info
    12⅓ Silken Tofu
  • 0.17 fl. oz. Liquid Smoke
  • 1 Rosemary Sprigs
  • 12 Chives
  • 1 fl. oz. Balsamic Vinegar
  • Nutrition (per serving)

  • Calories
    420
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg

Recipe Steps

  • Step 1 - Prep the Vegetables
    1

    Prep the Vegetables

    Preheat the oven to 375F and lightly grease (with olive oil) a 12-muffin or 24-mini muffin tin. Mince garlic cloves and divide. Finely dice the purple onion and cremini mushrooms and set aside. Rinse and finely mince the rosemary and chives and set aside.

  • Step 2 - Sauté the Vegetables and Pecans
    2

    Sauté the Vegetables and Pecans

    In a skillet over medium heat, sauté 1 clove of minced garlic, mushrooms, onion, and the pecans in 1 Tbsp. olive oil. Once mushrooms are softened and onions appear transparent and soft, about 6-7 minutes, add in the chives and rosemary and stir for one minute until aromatic. Remove from heat and set aside.

  • Step 3 - Make the Quiche Mixture
    3

    Make the Quiche Mixture

    In a food processor or blender, combine the silken tofu, liquid smoke, nutritional yeast, smoked paprika, 1 Tbsp. of Dijon mustard, 1 Tsp. dried parsley, cornstarch, and salt and pepper to taste and blend until smooth (about 30 seconds). If the mixture is not moving, you can add 1 Tbsp. of water to add viscosity. Remove container from food processor, and fold cooled, sautéed vegetables in to the tofu mixture, ensuring everything is mixed.

  • Step 4 - Bake the Quiches
    4

    Bake the Quiches

    Spoon quiche mixture equally in to the 12 or 24 mini muffin cups (filling each about halfway). Reduce heat to 350F and bake for about 20 minutes (for tins) - 35 minutes (for silicone cups), checking on the quiches regularly. They are done when the tops are golden and a fork comes out cleanly from the center. Remove from oven and allow to cool for 5 minutes. These should slide out of the muffin cups or tins easily.

  • Step 5 - Prepare the Salad
    5

    Prepare the Salad

    In a small bowl, combine remaining garlic, mustard, balsamic vinegar, remaining parsley, and about Tbsp. of olive oil and ¼ cup of water. Whisk together with a fork and salt and pepper to taste. Pour dressing over the arugula and toss to coat thoroughly.

  • Step 6 - Assemble Your Dish
    6

    Assemble Your Dish

    On plates, arrange a generous handful of arugula salad and nestle 4 - 5 mini quiches (they’re light, so you’ll need a few) or 2 - 3 regular muffin-sized quiches on top.