Caramelized Onion Vegan Quiche

This easy sweet and savory Caramelized Onion Vegan Quiche is made with tofu and has a chickpea flour crust. Perfect for parties!

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. I will probably make it with thicker chunks next time to see if I like it better.

Other Vegan Caramelized Onion Recipes

• Portobello Mushroom and Caramelized Onion Sliders
• Mashed Cauliflower with Caramelized Onions and Mushrooms
• Vegan Caramelized Onion and Mushroom Grilled Cheese
• Caramelized Red Onion Dip

How to Make This Recipe

1. Pie Crust: Mix chickpea flour, ice cold water, olive oil, and salt. It should be the consistency of play dough.
2. Oil a 9" pan with olive oil. Oil your hands as well so they don't stick to the dough.
3. Spread the dough out in the pan, including the edges. Bake at 350° for 20-25 minutes, or until starting to turn golden.
4. Filling: Heat the olive oil in a pan on medium low heat. Add sliced onions. Sprinkle salt on top.
5. Stir the onions every few minutes or so. Cook about 35-40 minutes until they are well-browned. Add a small amount of water if they start to stick. Add balsamic vinegar and cook until it's evaporated.
6. In a food processor, mix caramelized onions - saving ¼ cup to place on top, tofu, tamari, miso paste, nutritional yeast, and salt and pepper.
7. Spread filling on chickpea flour crust. Sprinkle reserved onions on top. Bake at 400° for 20-25 minutes, or 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.

Substitutions

• You can use any vegetables you like, just cook them first and keep in mind ratios and water content. I made a Spinach and Broccoli Vegan Quiche awhile back that's very similar to this recipe.
• The only flour I've used for the crust is chickpea flour because I really like it, but you could probably use a gluten free flour mix as well.

Recipe

This sweet and savory vegan quiche has a creamy filling with a flaky crust. It will be the hit of your next brunch.

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5 from 6 votes

Caramelized Onion Vegan Quiche

This easy sweet and savory Caramelized Onion Vegan Quiche is made with tofu and has a chickpea flour crust. Perfect for parties!

Course Breakfast

Cuisine vegan, gluten free

Keyword caramleized onion vegan quiche, vegan quiche

Prep Time 10 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 40 minutes

Servings 6

Calories 331kcal

Author Willow Moon

Ingredients

Chickpea Flour Crust

• 2 cups chickpea flour
• ½ cup ice cold water
• 1 tablespoon olive oil
• Pinch salt

Filling

• 2 large onions sliced
• 4 tablespoons olive oil
• 2-4 splashes balsamic vinegar
• 2 pinches salt
• 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

US Customary - Metric

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Instructions

• Chickpea Flour Crust: Preheat oven to 350°.
• Mix all ingredients. 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 pan, including the sides, pressing down to get it even. Bake at 350° for 20-25 minutes, or until the edges are starting to turn golden.
• Filling: Heat the olive oil in a pan on medium low heat. Add sliced onions. Sprinkle salt on onions.
• Stir the onions every few minutes or so. Cook about 35-40 minutes until they are well-browned. Add a small amount of water if they start to stick. Add balsamic vinegar and cook until it's evaporated.
• 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° for 20-25 minutes, or until browned.

Notes

If you prefer chunky caramelized onions in the quiche, add them last and pulse until you get the desired consistency.

Nutrition

Calories: 331kcal | Carbohydrates: 31g | Protein: 16g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 471mg | Potassium: 575mg | Fiber: 6g | Sugar: 7g | Vitamin A: 15IU | Vitamin C: 3.7mg | Calcium: 50mg | Iron: 3.2mg

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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

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