Caramelised Onion and Vegan Cheese Quiche Recipe
This Caramelised Onion and Cheese Quiche is a delicious vegan twist on the classic French tart. Featuring rich, sweet caramelised red onions layered over a crisp, ready-rolled shortcrust pastry base, and filled with a savory, protein-packed tofu custard blended with vegan cream, nutritional yeast, and spices. The quiche is finished with a generous topping of vegan mature cheddar for a melty, cheesy finish. Perfect for brunch, lunch, or a light dinner, this vegan quiche combines indulgent flavors and textures in a wholesome plant-based dish.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Quiche
- Method: Baking
- Cuisine: French-inspired Vegan
- Diet: Vegan
Ingredients
For the Pastry
- 1 block (320g) shop bought ready rolled shortcrust pastry (or homemade)
For the Filling
- 3 red onions
- 400g/14oz extra firm tofu
- 200ml/6.8 fl oz vegan cream
- 100ml/3.4 fl oz unsweetened almond milk 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 cheese, grated
Instructions
- Prepare the Pastry: Roll out the shortcrust pastry and gently press it into a quiche or tart tin, trimming any excess edges. Prick the base all over with a fork to prevent bubbling during baking.
- Caramelise the Onions: Peel and thinly slice the red onions. Heat a non-stick pan over medium heat and cook the onions slowly to caramelise, stirring regularly until they turn golden brown and sweet, approximately 20-25 minutes. Set aside to cool slightly.
- Make the Filling: In a blender or food processor, combine the extra firm tofu, vegan cream, unsweetened plant milk, nutritional yeast, chickpea flour, cornflour, garlic powder, white miso paste, salt, and cracked black pepper. Blend until smooth and creamy.
- Assemble the Quiche: Spread the caramelised onions evenly over the pastry base. Pour the tofu custard mixture over the onions, smoothing the top with a spatula. Sprinkle the grated vegan mature cheddar evenly over the top.
- Bake the Quiche: Preheat the oven to 180°C (350°F). Place the filled quiche tin on the middle rack and bake for 35-40 minutes, or until the filling is set and the top is golden and slightly bubbling.
- Cool and Serve: Allow the quiche to cool for 10-15 minutes before slicing. This helps the filling set further and makes for cleaner slices. Serve warm or at room temperature.
Notes
- The caramelisation of onions is key to developing the sweet depth of flavor in this quiche. Be patient and cook slowly over low-medium heat.
- Extra firm tofu gives the best texture for the filling; pressing excess water out beforehand improves the custard consistency.
- You can substitute the vegan mature cheddar with your favorite vegan cheese, but a mature style gives a nice sharpness.
- This quiche keeps well in the fridge for up to 3 days and also freezes beautifully for up to 1 month.
- For a gluten-free version, use gluten-free pastry and ensure your chickpea flour is certified gluten-free.
