This easy sweet and savory Caramelized Onion Vegan Quiche is made with tofu and has a chickpea flour crust. It's perfect for brunch!
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"I love this! Have made it a couple of times, it's so delicious my non-vegan partner loves it too! It's becoming one of my go-to recipes. And it's so easy!
(I switch out one cup of chickpea flour replacing it with wholemeal because I don't need gluten-free.) - Alison"
Caramelized onions are one of my favorite ingredients. They take any dish to the next level.
Many times I pair them with mushrooms, but for this Caramelized Onion Vegan Quiche, they are the star of the show.
For this vegan quiche recipe, I mixed the caramelized onions with tofu. Then I added tamari and white miso paste for a savory umami flavor.
I added nutritional yeast for a cheesy flavor. You could add the caramelized onions to the quiche filling last, and pulse until you get your desired consistency.
I saved about a quarter cup of the onions to spread on top.
Whether you add the onions first or last, it'll taste great. It just depends on the textures you prefer.
Another vegan quiche recipe is my Spinach and Broccoli Vegan Quiche. Other recipes to try are my Vegan Mexican Frittata recipe and Vegan Tofu Frittata recipe.
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❤️ Why You'll Love It
- It's rich, sweet, and savory.
- It is perfect for a brunch get-together.
- It's a hearty, healthy, and comforting meal.
🧾 Ingredients
Pie Crust
- Chickpea flour: I used chickpea flour because I love the flavor. I haven't tried this recipe with any other flour. You could also use a store-bought pie crust.
- Cold water
- Olive oil: For texture.
- Salt: Enhances flavors. I like to use sea salt.
Filling
- Onions: I used yellow onions. You could also use sweet onions or white onions.
- Olive oil: For cooking the onions.
- Balsamic vinegar: Adds sweetness to the onions. You could also use sugar or brown sugar, or leave it out.
- Tofu: You can use extra-firm or firm tofu. I buy it packed in water found in the refrigerated section of the grocery store.
- Tamari: I like to use low-sodium gluten-free tamari because I like to control the amount of sodium. You could also use soy sauce, liquid aminos, or coconut aminos.
- Miso paste: I used white mellow miso paste because it is gluten-free and the mildest of the varieties of miso paste.
- Nutritional yeast: Adds a cheesy flavor. You could try store-bought vegan parmesan, but I haven't tried that so I don't know how it will taste.
- Salt and pepper: Enhances flavors and adds flavor. I like to use sea salt.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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🔪 Instructions
Step 1: Heat the olive oil in a pan on medium-low heat. Add sliced onions. Sprinkle salt on top.
Step 2: Stir the onions every few minutes or so. Cook for about 35-40 minutes until they are browned.
Add a small amount of water if they start to stick. Add balsamic vinegar and cook until it's evaporated.
Step 3: Add chickpea flour, ice-cold water, olive oil, and salt to a food processor.
Step 4: Blend until a ball forms. It should be the consistency of play dough.
Step 5: Oil a 9" pie pan with olive oil. Oil your hands as well so they don't stick to the dough. Spread the dough out in the pan, including the edges.
Step 6: Bake until it starts to turn golden.
Step 7: In a food processor add tofu, tamari, miso paste, nutritional yeast, and salt and pepper. For a smooth consistency add caramelized onions at this point — saving ¼ cup to place on top.
Step 8: Blend until smooth. For a chunky consistency, blend flour mixture first, then add the caramelized onions and pulse to get the desired consistency.
Step 9: Spread filling on chickpea flour crust.
Step 10: Sprinkle reserved onions on top. Bake until browned.
💭 Tips
- For caramelized onions, you need some patience. It takes a good 40 minutes to get nicely browned onions. Slow and steady wins the race.
- If the onions start to stick, add a little water, like a quarter of a cup or so.
- Balsamic vinegar adds a wonderful flavor to caramelized onions. I always add a couple of splashes near the end of the cooking time.
- If you want a chunky onion filling, add the caramelized onions last to the tofu mixture and pulse until you get the desired consistency.
- Save about a quarter cup of caramelized onions to top the quiche.
- Pre-bake the chickpea flour crust, then add the filling and bake some more. That way you'll have a crunchy flaky crust.
- Don't have a cover for your quiche pan? No problem! Just use that shower cap you got from your last vacation. It works great in place of plastic wrap.
Do I Need To Press the Tofu?
For this recipe, it isn't necessary to press the tofu. Drain it if it's the refrigerated kind.
👩🏻🍳 Recipe FAQs
For this vegan onion quiche recipe, I used caramelized onions, tofu, miso paste, tamari, and nutritional yeast for the filling. To make the crust I used chickpea flour, olive oil, and cold water.
Other Vegan Caramelized Onion Recipes
If you tried this Caramelized Onion Vegan Quiche Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
This sweet and savory vegan quiche has a creamy filling with a flaky crust. It will be the hit of your next brunch.
📋 Recipe
Caramelized Onion Vegan Quiche
Equipment
Ingredients
Caramelized Onions
- 2 large onions (4 cups) sliced
- 4 tablespoons olive oil
- 2-4 splashes balsamic vinegar
- 2 pinches salt
Chickpea Flour Crust
- 2 cups chickpea flour
- ½ cup ice cold water
- 1 tablespoon olive oil
- Pinch salt
Filling
- 14 ounces extra firm or firm tofu
- 1 tablespoon low sodium gluten free tamari
- 1 tablespoon white gluten free miso paste
- 2 tablespoons nutritional yeast
- Salt and pepper
Instructions
Caramelized Onions
- Heat olive oil in a pan on medium-low heat. Add sliced onions. Sprinkle salt on onions. Set aside.
- Stir the onions every few minutes or so. Cook about 35-40 minutes until they are browned. Add a small amount of water if they start to stick. Add balsamic vinegar and cook until it's evaporated.
Chickpea Flour Crust
- Preheat oven to 350°F.
- Mix all ingredients in a food processor. It should be the consistency of play dough. Oil a 9" pan with olive oil, including the sides of the pan. Oil your hands as well.
- Spread the dough out in the pie pan, including the sides, pressing down to get it even. Bake at 350°F for 20-25 minutes, or until the edges are starting to turn golden.
Filling
- In a food processor, mix caramelized onions* - reserving ¼ cup to place on top, tofu, tamari, miso paste, nutritional yeast, and salt and pepper to taste.
- Spread filling on chickpea flour crust. Sprinkle reserved onions on top. Bake at 400°F for 20-25 minutes, or until browned.
Notes
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Peter says
I omitted the crust and added some chickpeas and chopped tomato to the quiche. It turned out very well and I know I'll be making it again!
Willow Moon says
I'm glad you liked it and you were able to customize it to your liking!
BikeWalkBakeBarb says
My rating is for the filling, made with a few adjustments. I didn't make the crust. Instead I sliced yams very thin, lined the pie plate with them, and baked for 35 minutes at 375 degrees before adding the filling and baking another 30 minutes.
Based on a tofu mushroom pie from the cookbook Almost Vegetarian that I liked (but which includes sour cream), I added 1 t. fresh ginger (the paste that comes in a tube and keeps in the fridge makes it easy to keep fresh ginger on hand), and 1 T. white wine vinegar. I had made caramelized onions in an instant pot and used 2 cups of those, which may be a bit more than what 2 onions would produce since they cook down so much. It was fabulous! And so easy since I already had the onions caramelized. I plan to make it again this way, and will also make just the filling and serve it as a hot dip.
Willow Moon says
I like the hot dip idea for the filling! I'm going to have to try that.
Alison says
I love this! Have made it a couple of times, it's so delicious my non-vegan partner loves it too! It's becoming one of my go-to recipes. And it's so easy!
(I switch out one cup of chickpea flour replacing it with wholemeal because I don't need gluten-free.)
Willow Moon says
Thanks Alison, that makes me so happy!
Satin says
This was absolutely delicious. Thank you Willow. My family are one and a half years into being vegan and there’s no turning back! So I’m always looking for new recipes that the kids will enjoy too. They devoured this and have asked me to make it again now. The only adjustment I made was to use a different crust (one cup wholemeal flour plus 1 cup almond flour mixed with water and a little oil). Thank you again!
Willow Moon says
Thank you so much Satin! Since I don't have kiddos myself, I love hearing when a recipe is kid approved!
Janice says
We loved it!!!
Willow Moon says
Thanks Janice!
Jeannie says
I have to be completely honest here. The crust was terrible, very dry, and not flavor. The quiche itself was just ok. I'm not trying to be a downer, but I read reviews myself before trying a recipe. Maybe you have a suggestion to improve the crust. I love chickpea flour so that wasn't the issue.
Willow Moon says
I'm sorry that you didn't like it Jeanne. I haven't tried it myself, but you could use vegan butter instead of olive oil in the crust or add in herbs or spices.
Jan says
This has to be my favorite breakfast! This is perfect for Sunday brunch get-togethers! Thanks for the recipe!
Willow Moon says
Thanks Jan, I'm so glad you like it!