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Mushroom & Caramelised Onion Quiche

This quiche has a flaky, buttery crust filled with a creamy, egg-like custard that's completely vegan, infused with the deep, savory flavors of caramelized onions and sautéed mushrooms. Every bite is pure deliciousness.
Perfect for breakfast, brunch, or dinner—or pack it up for a picnic. 
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Prep Time 45 minutes
Cook Time 50 minutes
Servings 8

Equipment

  • 1 non stick fry pan
  • 1 high powered blender
  • 1 22cm-26cm pie/flan dish with removable bottom

Ingredients
  

INGREDIENTS FOR THE CRUST

  • 2 cups or 260g of plain all purpose flour
  • 1/3 cup or 50g wholemeal bakers flour
  • 1/4 teaspoon salt
  • 175g vegan butter or margerine
  • 3-4 tablespoon cold water

CARAMELISE ONION AND MUSHROOM

  • 250g thinly sliced buttton mushrooms
  • 320g thinly sliced brown cooking onions

INGREDIENTS FOR THE FILLING

  • 1 cup or 130g raw cashews
  • 300g silken tofu
  • 1 cup or 210mls of purified water (room temperature)
  • 1 tablespoon coconut cream
  • 1/2 plus 1/4 massel chicken like cube or vegetable cube
  • 2 heaped tablespoons nutritional yeast flakes
  • 3 tablespoons cornflour or other thickener
  • 2 teaspoons garlic powder
  • 2 teaspoons dried onion flakes or granules
  • 1/4 teaspoon vegetable seasoning
  • 1/8 - 1/4 teaspoon turmeric
  • 1/4 - 1/2 teaspoon smoked paprika

Instructions
 

METHOD FOR THE CRUST

  • * Place flours and salt into a large bowl. Add cold butter cut into cubes. 
    * With your finger tips rub the butter through the flour until it resembles fine bread crumbs. 
    * Add chilled water a little at a time use your fingers to bind and bring mixture together to form a dough. 
    * Knead dough as little as possible, form into a ball, place in a greased bowl, cover with plastic wrap and put in the fridge to rest 20-30 minutes.

COOKING THE PASTRY SHELL

  • * Grease the pie dish. 
    * Remove dough from fridge and place between two sheets of baking paper or cling wrap or baking sheets.
    * With a rolling pin roll out dough large enough to line the bottom and sides of the pan. Use the rolling pin dusted with flour to transfer the dough to the pan.
    * Take the pastry and gently lower into your pie dish/pan use fingers to spread dough evenly on the surface and up the sides of dish.
    * Place the dish back in the fridge for at least another 30 minutes then remove to bake or bake the pastry blind by placing a sheet of baking paper over the pastry and adding baking beads on top. 
    * Place quiche crust in pre heated oven and bake 15-20 minutes or until the base is firm to touch and just starting to turn colour.
    * Remove from the oven and place on a flat surface.
    * Remove baking paper and beads.

METHOD FOR COOKING ONION AND MUSHROOM

  • * Thinly slice onion and mushroom (I use a Mandolin slicer) put in separate bowls.
    * Add to a pan 2 tablespoons of light tasting oil and heat on medium to high heat. 
    * When the pan is hot enough add the onion, cook on medium to low heat stirring and watching it does not burn. It needs to cook and brown slowly for at least 20 minutes until the onion is nicely caramelised. 
    * When done remove from heat, place in a bowl and set aside. 
    * Clean pan and place back on the stove top, reheat when it is hot enough add 2 tablespoons of oil then add the button mushrooms. 
    * Cook mushrooms with a generous pinch of salt on medium heat keep stirring them letting them cook right down, they should have reduced by half and have a nice caramelised look about them.
    * When done remove from heat place in a bowl, and set aside.

METHOD FOR EGG LIKE CUSTARD FILLING

  • * Do this step a few minutes before the pastry shell is due to come out of the oven.
    * In a high powered blender add raw cashews, silken tofu, water, coconut cream, massel cube, yeast flakes, cornflour, garlic powder, onion granules, vegeta, and turmeric. 
    Blend on high, stop to scrap down sides, continue blending until the filling is smooth and creamy.

ASSEMBLE

  • * Remove the precooked pastry shell from the oven and place on a flat surface.
    * Take half of the caramelised onion and mushrooms and arrange on the base of the pastry shell.
    * Next pour in the egg like custard filling. 
    * Take the remainder of the caramelised onion and mushroom and arrange on top of the filling, pressing it in gently so it is slightly submerged.
    * Finish by giving a light dusting of paprika.

BAKE

  • * Place quiche in the oven and cook for at least 50 minutes at 180°C or 355°F
    * Check after 30 minutes to make sure it is browning evenly, give it a half turn if necessary. 
    * The quiche is ready when it is a nice light golden colour and the filling is firm to touch.
    * Remove from the oven, let it cool completely before slicing. Serve at room temperature.
    * I always like to make it a few hours ahead of when I am going to serve it. 
    * If reheating the quiche make sure it is always heated in the oven. 
    * Pastry should never be re-heated in a microwave.