Caramelized Onion and Shiitake Mushroom Vegan Quiche

This Caramelized Onion and Shiitake Mushroom Vegan Quiche with butter lettuce make 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!

Prep Time
25 mins
Cook Time
40 mins
Total Time
1 hr 5 mins
 
Course: Breakfast
Cuisine: Vegan
Keyword: vegan quiche
Servings: 8 people
Calories: 248 kcal
Author: Sarah McMinn
Ingredients
Quiche Pie Crust
  • 1 1/2 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/2 cup vegan butter, I use Earth Balance
  • 2-3 tbsp. ice cold water
Quiche Filling
Instructions
  1. Spray one 9" pie pan and set aside. Preheat the oven to 350 degrees F.

  2. 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.

  3. 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.

  4. 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. 

  5. 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.
  6. 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. 

  7. Remove from oven and allow the quiche to cool for 20 minutes before slicing. Serve warm.

Nutrition Facts
Caramelized Onion and Shiitake Mushroom Vegan Quiche
Amount Per Serving
Calories 248 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Sodium 340mg15%
Potassium 493mg14%
Carbohydrates 28g9%
Fiber 4g17%
Sugar 2g2%
Protein 7g14%
Vitamin A 4510IU90%
Vitamin C 6.5mg8%
Calcium 56mg6%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.