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Caramelised Onion and Cheese Vegan Quiche Recipe

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4.1 from 8 reviews

This vegan Caramelised Onion and Cheese Quiche is a rich and savory dish featuring a flaky shortcrust pastry base filled with a creamy mixture of tofu, vegan cheese, and perfectly caramelised onions. It is a comforting and satisfying quiche ideal for brunch, lunch, or a light dinner, with a golden crust and a smooth, flavorful filling.

  • Total Time: 1 hour 40 minutes
  • Yield: 8 servings

Ingredients

Pastry

  • 1 block (320g) shop bought ready rolled shortcrust pastry (or homemade)

Caramelised Onions

  • 3 red onions
  • 1 tbsp oil

Filling

  • 400g/14oz extra firm tofu
  • 200ml/6.8 fl oz vegan cream
  • 100ml/3.4 fl oz unsweetened almond or soya or oat milk
  • 3 tbsp nutritional yeast
  • 2 tbsp chickpea/gram flour
  • 1 tbsp cornflour
  • 1 tsp garlic powder
  • 1 tsp white miso paste
  • 1 tsp salt
  • Cracked black pepper, to taste
  • 200g vegan mature cheddar, grated

Instructions

  1. Preheat oven: Preheat the oven to 200°C (400°F) and take the shortcrust pastry out of the fridge to come to room temperature slightly.
  2. Caramelise onions: Thinly slice the red onions and sauté them in a pan with 1 tablespoon of oil over low to medium heat for 35-40 minutes, stirring occasionally, until deeply softened and caramelised.
  3. Prepare pastry base: Gently unroll the pastry and line a 9-inch pie dish with it. Press the pastry into the sides and trim any excess, leaving about half an inch of overhang. Prick the base lightly with a fork and return it to the fridge to chill for 20 minutes.
  4. Make filling: Roughly crumble the tofu and combine it in a blender with vegan cream, plant milk, nutritional yeast, chickpea flour, cornflour, garlic powder, white miso paste, salt, and pepper. Blend until smooth. Transfer to a bowl and fold in the caramelised onions and grated vegan cheddar cheese. You may reserve some onions and cheese for topping.
  5. Blind bake pastry: Remove the pastry from the fridge, cover it with parchment paper, and fill with baking beans or pie weights. Bake in the preheated oven for 15 minutes. Remove the beans and parchment and bake for an additional 5 minutes. Reduce the oven temperature to 180°C (360°F).
  6. Fill and bake quiche: Pour the prepared filling into the blind-baked pastry shell. Bake for 35-40 minutes or until the top is golden and the filling is set but still slightly soft to the touch. If the filling feels too wobbly, bake for another 5 minutes.
  7. Rest before serving: Take the quiche out of the oven and allow it to sit for 10-15 minutes before slicing and serving. This resting allows the filling to firm up for cleaner slices.
  8. Reheat instructions: To reheat, warm the quiche in the oven at 200°C (400°F) for 10-15 minutes or heat it in the microwave for a couple of minutes.

Notes

  • For a gluten-free version, substitute the shortcrust pastry with a gluten-free pastry alternative.
  • Ensure to use extra firm tofu for best texture in the filling.
  • You can use any plant-based milk such as almond, soya, or oat milk based on preference or availability.
  • Adding reserved onions and cheese on top before baking can enhance the quiche’s appearance and flavor.
  • Blind baking the pastry prevents it from becoming soggy once the filling is added.
  • This quiche is best served warm but can be enjoyed cold.
  • Author: Amelia
  • Prep Time: 40 minutes
  • Cook Time: 1 hour
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://recipesvibe.com/caramelised-onion-and-cheese-vegan-quiche-recipe/