Vegan Caramelised Onion Quiche Recipe

Author: Tofuture

Vegan Caramelised Onion Quiche Recipe

If you’re looking for an egg-free and optionally gluten-free quiche then look no further than this vegan caramelised onion quiche!

Make this for unsuspecting friends and family and if you don’t mention that it’s vegan they’ll never know..!

If you want more tips on how to press tofu, check out this handy article here!

For the pastry case you can use a 10″ size of any make you prefer, or you could make your own! Pre-bake it for 10 minutes before filling it up.

To create your own tasty quiche yo just need a big saucepan with lid, and a blender or food mixer!

Total Time: 1 hour and 15 minutes

Prep Time: 30 minutes

Cook Time: 45 minutes

Servings: 1

Rating:  

Total Time: 1 hour and 15 minutes

Servings: 1

Ingredients

Method

Ingredients

(Servings: 1)

  • For the pastry case
  • 1 1 pastry case of your choice, 10"
  • For the filling
  • 2 2 Tbsp olive oil
  • 3 3 large yellow onions, roughly chopped
  • 400 400 g pack of tofu, light press, crumbled
  • 105 105 g cashews
  • 1 1 tsp Dijon mustard
  • 2 2 Tbsp nutritional yeast
  • 10 10 g kalanamak powder* if you have some - if not use grated nutmeg (optional)
  • 3 3 g sea salt
  • freshly ground black pepper

Method

Method
  1. Fry the onions in the oil in a heavy-based, lidded saucepan on a medium-low heat for 20 mins. Stir occasionally to prevent sticking and add a tsp of water of you think they are getting too dry. You may need to reduce the heat. Remove the lid and continue cooking until the onions have browned but not burnt, about another 10 mins. Honestly, cook the onions for ages, they go all brown, sticky and sweet. Remove the pan from the heat and set aside to cool.
  2. Put all the rest of the ‘quiche’ ingredients in a blender or food mixer and whiz together. Add the cooled, caramelized onions and whiz again until the mixture is fully blended and smooth. You may need to stop the mixer and scrape down the sides a couple of times.
  3. Pour the filling into the prepared pastry case and bake in the centre of the oven at 180C for 45 mins. Remove from the oven and let stand for 10 minutes or so to set before cutting. Also great served cold the next day. If you have any left over.

*This is an Indian spice that adds an ‘eggy’ flavour, you can get it in good, ethnic grocery stores, if you’re lucky enough to live near one. If you can find it, use in place of the salt but its no biggy if you can’t.

Craving more quiche? Look at our 12 Vegan Quiche Recipes for Summer Picnics!

Written by

Tofuture

The days of pressing tofu under a tower of precariously balanced tins are over thanks to Tofuture who have created a unique and stylish Tofu Press that removes the water from unpressed tofu simply and effectively.

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