Vegan onion quiche with a creamy filling of silken tofu, fine onions and a crispy shortcrust pastry. Ideal as a light but filling main course or appetizer. Full of healthy, plant-based protein.
Prep Time 15 minutesminutes
Baking time 45 minutesminutes
Total Time 1 hourhour
Servings 6Servings
Calories 386kcal
Ingredients
FOR THE SHORTCRUST PASTRY:
250gFlourI use fine spelt flour type 630, alternatively wheat flour
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).