Mini mushroom quiches

By Jasmin

The best vegan quiches ! These quiches are so delicious when we devoured them the word went silence. No vegan cheese needed. The creamy savoury flavourful filling is super easy to make, yet so fancy. From oat flour béchamel, sautéed mushrooms and peas. Let’s get to it !

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*We do not claim to be profession expert in nutrition. These values are based on online nutrition calculator and are merely a suggested estimation*

Yield: 4 small quiches Nutritional value 1 quiche:

  • 184 Kcal
  • Protein: 4.4 G
  • Carbs: 17.2 G
  • Fat: 10 G

Mini mushroom quiches

by Jasmin.
Yield: 4 mini quiches, serving 1 quiche: 184 Kcal
[protein: 4.4 g, carbs: 17.2 g, fat: 10g]
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Main Course, Side Dish
Cuisine French
Servings 4 quiches
Calories 184 kcal


  • 4 Quiche crusts (vegan) store bought

For the filling:

  • 6 medium Button mushrooms finely chopped
  • ¼ cup White onion finely chopped
  • ½ Tsp Garlic pressed
  • 3 Tbsp Peas from a can drained
  • ¼ Tsp Salt
  • ¼ Tsp White pepper
  • ¼ Tsp Poultry seasoning
  • 1 tsp Margarine or vegn butter

For the béchamel:

  • 1 Tbsp Margarine or vegn butter
  • 3 Tbsp Oat flour
  • ¾ cup Soy milk unsweetened
  • ½ tsp salt adjust to taste
  • ¼ tsp White pepper


  • In a preheated non stick pan greased with 1 tsp margarine, sauté the mushrooms, onions and pressed garlic over medium heat until truander and translucent. Do not salt and pepper yet.
  • When the mushrooms and onions are cooked with a bit of colore, add the peas, season with salt, white pepper and the poultry seasoning. Mix to combine and set aside until needed.
  • Preheat the oven at 180°C/ 356 F. Prep the oven tray with parchment paper. Set aside until needed.
  • Let's make the béchamel: preheat a non sauce pan over medium heat. Add the butter to melt. Then whisk in the oat flour thoroughly.
  • Pour the soy milk gradually while whisking vigorously for about 5 to 8 min. The béchamel should have a smooth velvety thick lump free consistency.
  • Now add the sautéed mushroom mixture into the béchamel and combine everything using a spatula.
  • Fill each quiche crust with the mushroomy béchamel mixture and smooth the surface. Lightly brush the quiche with oil. Leave the top heater of the oven on and turn off the bottom heater. Bake for 20 min or until lightly golden. Allow to cool down for at least 5 min before serving. Bon appétit !
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