This vegan caramelized onion and mushroom quiche recipe is quick and easy to make and a wonderful meal for brunch or lunch for the weekends.
This quiche is vegan, dairy free and nut free.
Here is the recipe:
80 grams whole spelt flour
80 grams all-purpose flour
60 grams cold vegan butter
125 grams cold water
1 tablespoon apple cider vinegar
1 tsp fine sea salt
3 red onions, sliced.
1 tbsp raw brown sugar
1 tbsp balsamic vinegar
400grams mixed mushrooms
1 tsp olive oil
1 tbsp fresh rosemary
300 grams silken tofu
3 tbsp nutritional yeast
1 tsp fine sea salt
1 tsp Dijon mustard
1 tbsp corn starch
Preheat your oven to 350F/180 C degrees.
Grease a 9 – inch pie dish and line with parchment paper.
In a small bowl combine the apple cider vinegar with the cold water. Mix flour, butter, salt, and water and using your hands knead the dough until a soft dough forms. Cover with plastic wrap and put in the freezer for 15 minutes.
Meanwhile, heat the olive oil and fry on low heat until the onions begin to soften about 10 minutes. Add the sugar and balsamic vinegar and cook on low until the onions caramelize, about another 5 – 10 minutes. Keep an eye on them so they don’t burn.
In a separate pan, fry the mushrooms until soft, about 5 minutes.
Take the dough out of the freezer and roll the dough in a circle, then place the dough in the pie dish.
Place in the oven and blind bake for 10 minutes (use blind baking beans).
Bake for 10-15 minutes, then remove from the oven.
In a high-speed blender, combine the silken tofu, nutritional yeast, salt, mustard and cornstarch and blend until well combined.
Fill the pie dish by layering half of the onions and mushrooms, then pour the tofu mixture into the pie dish and top off with the remaining mushroom and onions.
Sprinkle some fresh rosemary on top.
Bake for 30-40 minutes or until golden brown.
Let cool completely and serve with a green salad.
If you make this recipe, please tag @bhealthyeatwhole and leave a comment