Onion quiche, which was supposed to be an onion tart. Somehow I had then but no desire for a “cake” and the quiche form I had also already in hand. In no time it became a quiche with a fine filling, which is just perfect with a mixed salad or a late summer buffet. For all those who have enough onions in house, it can start now.
Vegan onion quiche
The basis is once again a shortcrust pastry made from spelt flour, margarine, ice cold water and salt. I put it all together in my Magimix and process it with the s-shaped knife to a fine dough. I am still very happy with the Magimix because you can use it so widely. *unpaid brand mention, I have no affiliation with the company.
As a second step, I saute the onion together with some olive oil in a pot. This is important because they develop a wonderful aroma and are already a little softer before they go into the oven with the filling.
As a final step, I prepare the silken to fu filling by placing silken tofu, cornstarch, black pepper, turmeric (for a great color), kala namak (for an eggy flavor), nutmeg, and vegetable broth in a high-powered blender and process to a fine paste. Add the pre-sauteed onions and off you go into the quiche pan and into the oven.
Vegan dishes with silken tofu
Tofu comes in many different varieties. Smoked, fermented and refined with a wide variety of spices. A very special way of preparation is the production of silken tofu, which is softer and more watery than conventional tofu. This is due to the water content of almost 80%. It is most often used in the preparation of dips, creams and desserts. It scores with a particularly high content of vegetable protein, magnesium, calcium, copper, iron, B vitamins and its complete profile of essential amino acids.
The onion quiche is:
- Creamy filled
- Easy to manufacture
Onion quiche (vegan)
FOR THE SHORTCRUST PASTRY:
- 250 g Flour I use fine spelt flour type 630, alternatively wheat flour
- 125 g vegan margarine I use organic alsan
- 30 ml ice cold water
- ½ tbspn Salt
FOR THE ONIONS:
- 15 ml Olive oil alternatively another high heat oil, if oil free with
- 750 g yellow onions peeled and sliced
FOR THE SILKEN TOFU FILLING:
- 400 g Silken tofu I use the one from the brand Taifun
- 7,5 g Cornstarch alternatively chickpea flour or soy flour
- ½ tbspn Turmeric
- ½ tbspn black pepper
- ¼ tbspn Nutmeg
- 1 tbspn Kala Namak for an egg-like taste, alternatively ½ tsp salt (depending on the salt content of the vegetable broth)
- 75 ml Vegetable broth
- Fresh parsley
- FOR THE MORTAR d ough Add the flour, margarine, ice cold water and salt and mix with your hands or a food processor until you have a uniform dough. Pour into the quiche pan and work in evenly with your hands. Pull up on the edges and press a few holes in the quiche base with a fork. Cover, put in the refrigerator and in the meantime prepare the filling.250 g Flour, 125 g vegan margarine, 30 ml ice cold water, ½ tbspn Salt
- FOR THE ONIONS Heat a pot or high pan with the olive oil. Add the onion, sauté lightly and cover. Steam for 15 minutes.15 ml Olive oil, 750 g yellow onions
- FOR THE SILKEN TOFU FILLING Place silken tofu, cornstarch, turmeric, black pepper, nutmeg, kala namak (or salt) and vegetable broth in a high-powered blender and blend until smooth.7,5 g Cornstarch, ½ tbspn Turmeric, ½ tbspn black pepper, ¼ tbspn Nutmeg, 1 tbspn Kala Namak, 75 ml Vegetable broth, 400 g Silken tofu
- Add SEIDENTOFU FILLING to the onion and mix vigorously once until well combined. Set aside.
- Preheat oven to 220 degrees top and bottom heat.
- Remove the MÜRBETEIG from the refrigerator and pour the onion-silken tofu filling directly into it and smooth it out.
- Bake for 30 minutes and remove from oven. The quiche is ready when the top and sides are baked golden brown.
- Ideally, allow to set for 5-10 minutes and only then cut.
- Portion onto plates, garnish with fresh parsley and serve.Fresh parsley
- Keep leftovers covered in the fridge for 2-3 days. Alternatively, portion, freeze (up to 1 month).