3 sheets vegan puff pastry dough, defrosted (my sheets are 23x23cm, so adjust accordingly to yours) (or if making one big quiche, one puff pastry sheet or pie crust)
Preheat oven to 375F/190C.
Heat olive oil over medium heat, and saute onions and garlic until translucent, about 2 minutes. Add mushrooms and thyme and cook until mushrooms are soft, about 5 minutes. Season with salt and pepper. (Optional: Quickly pulse in food processor for best consistency.) Set aside.
Grind the cashews in food processor until very fine. Add tofu, nutritional yeast, almond milk, turmeric, and truffle oil. Blend until you have a creamy, even consistency (add more soymilk if needed).
In a mixing bowl, combine the mushroom mixture with the tofu mixture. Season with salt & pepper.
If making mini quiches: 1) Grease mini muffin pan with a thin mist of olive oil. 2) Use a small jar, drinking glass or cookie cutter to cut circles of dough for each quiche – the dough should fill the cup and just hit the rim of the pan. 3) Press the dough into the prepared muffin cups. 4) Divide the mushroom mixture evenly among the cups, ¾ of the way full.
If making a large quiche, line the pie plate with the puff pastry sheet (if using), creating a border around the edges. Pour the tofu mixture into the dish and spread it out evenly.
Bake in oven for 30 minutes, or until mixture is set and crust has browned.
These freeze really well. Once the quiches are cooled, place in an air tight freezer container and separate layers with wax or parchment paper. To reheat, place the frozen quiches on a cookie sheet and bake at 350F for 10-15 minutes, until heated through.
Recipe by Vegangela at http://vegangela.com/2011/06/10/mushroom-mini-quiches/