Vegan mushroom and truffle quiche

Name: Vegan mushroom and truffle quiche
Yield: Makes 1 x 23 cm (9 in) quiche or 5 x 10 cm (4 in) individual quiches
Ingredients: 800g/1lb 12 oz mixed mushrooms (button, chestnut/cremini, shiitake); 10 g/0.4 oz garlic (2 cloves); 40g/1.4oz olive oil; 1 tsp chopped thyme leaves; 5g/1 tsp flaky sea salt; 1g/¼ tsp freshly ground black pepper; 30g/1oz truffle paste; 1 quantity Savoury Royale Custard; 1 tart case or 5 tartlet cases pre-baked 23 cm (9 in) Flaky Pastry tart case or 10 cm (4 in) individual tartlet cases (page 196)

A richly savoury quiche from Beyond Baking, by Philip Khoury

By Philip Khoury

8 December 2025

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Matt Russell

Earthy, rich and deeply savoury, this quiche leans into the full spectrum of umami. A medley of mushrooms – whatever is freshest or most fragrant in the market – are sautéed until golden, then tossed with truffle paste for added depth. If you’re feeling generous, a few shavings of truffle on top take it one quiet step further.

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Beyond Baking: Plant-based Baking for a New Era (Hardcover) by Philip Khoury

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Extracted from Beyond Baking by Philip Khoury (Quadrille, £30) Photography by Matt Russell

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Recipe notes