Caramelized Onion and Shiitake Mushroom Vegan Quiche

Caramelized Onion and Shiitake Mushroom Vegan Quiche

This Caramelized Onion and Shiitake Mushroom Vegan Quiche with butter lettuce makes the perfect addition to your holiday brunch table. With a pastry pie crust and filled with savory tofu filling, this quiche is sure to impress!

5 from 1 vote

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Prep Time: 25

Cook Time: 40

Total Time: 1 5

Servings: people

Calories: 248kcal

Author: Sarah McMinn

Ingredients

Quiche Pie Crust

1 ½ cup all-purpose flour
½ tsp. salt
½ cup vegan butter, I use Earth Balance
2-3 tbsp. ice cold water

Quiche Filling

1 tbsp. olive oil
1 medium white onion, peeled and thinly sliced
2 cloves garlic, minced
4 oz shiitake mushrooms, thinly sliced
4 cups Inspired Greens Butter Lettuce, chopped and loosely packed
14 oz. firm tofu, drained and patted dry
3 tbsp. nutritional yeast
2-3 tbsp. non-dairy milk
2 tbsp. all-purpose flour
2 tsp. lemon juice
½ tsp. dehydrated minced onion
½ tsp. sea salt
½ tsp. turmeric, optional
¼ teaspoon pepper
¼ cup fresh basil, thinly sliced

US Customary - Metric

Instructions

Spray one 9" pie pan and set aside. Preheat the oven to 350 degrees F.
To make the crust, combine flour and salt in a bowl. Add non-dairy butter in small chunks and with a pastry cutter or your fingers, cut into the dough until it resembles small pea-sized pieces (a few larger ones are okay). Add cold water and turn over onto a floured surface to bring together. It will be pretty dry but should stick together when pressed between your fingers.
Press into the prepared pie pan. Poke holes in the bottom of the crust with your fork and chill the crust for 10 minutes. Once chilled, remove from refrigerator and bake for 10 minutes. Set aside to cool while making the filling.
To make the quiche filling, heat 1 tablespoon of oil over low heat. Add sliced onions and sauté to caramelize until golden and fragrant (this takes about 10 minutes). Add garlic and shiitake mushrooms and sauté another 5 minutes, stirring frequently. Once mushrooms are golden brown, add lettuce and cook for 1 minute until lettuce is wilted. Remove from heat and set aside.
In a food processor or blender combine tofu, nutritional yeast, 2 tablespoons non-dairy milk, flour, onions, lemon juice, sea salt, and turmeric (if using) until smooth, scraping down the sides as necessary. You may need to add an additional tablespoon of milk to get your mixture smooth. Transfer to a bowl. Add mushroom/onion mixture and fresh basil. Stir everything together until vegetables are evenly incorporated. Season with pepper and adjust seasonings to taste.
Spoon filling into chilled pie crust, smoothing over the top. Bake for 40-45 minutes until the top has browned slightly and the quiche is firm when wiggled.
Remove from the oven and allow the quiche to cool for 20 minutes before slicing. Serve warm.

Notes

Serving and Storing - Make sure to let quiche cool 20 minutes before slicing into it. Otherwise, it will fall apart. Serve the quiche with cinnamon rolls, roasted potatoes, vegetables, and a Bloody Mary for the perfect holiday brunch. Leftover quiche can be stored in the refrigerator for up to 3 days.

Recipe Tips

The filling can be made up to 1 day ahead of time. Store it in the refrigerator until ready to assemble.
If you want to make mini quiches, this recipe should fit 12 muffins molds.
Blend your tofu until completely smooth so that you have a silky smooth consistency.

Time Saving -To save time, buy a store-bought vegan pie crust which can be found in the freezer section at most well-stocked grocery stores.

Nutrition