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PURPLE BLISS CARAMELISED ONION QUICHE

This dish is a celebration of colour, texture, and wholesome plant-based goodness. The crust is made from potato and filled with a custard-like filling layered with caramelised onion.
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Prep Time 30 minutes
Cook Time 50 minutes
Servings 8 people

Equipment

  • 1 high powered blender
  • 1 springform pan measuring 24cm or 9.4 inches

Ingredients
  

INGREDIENTS FOR THE CRUST

  • 1.2kg or 2.6 lbs approximately of potatoes. Use potatoes that will hold their shape when boiled.
  • 1 teasp salt

CARAMELISED ONION

  • 300g or 2 medium to large brown onions

THE FILLING INGREDIENTS

  • 150g or 1 cup raw cashews
  • 300g or 1 cup approximately silken tofu
  • 1 chicken like or vegetable stock cube, dissolved in 1 cup luke warm water
  • 1 Tbsp plus 1 teasp onion flakes
  • 3 heaped Tbsp nutritional yeast flakes
  • 2 teasp garlic powder
  • 1/4 teasp turmeric powder
  • 3 Tbsp cornflour or other thickening agent
  • A handful of fresh baby spinach leaves. Check under Assemble Quiche to see what to do with leaves.

Instructions
 

METHOD FOR POTATOES

  • *Wash and gently scrub potatoes, leave the skin on.
    *Place the potatoes in a large pot and cover with water. Add a teaspoon of salt.
    *Bring to a boil, then reduce the heat to a gentle simmer. Cook until the potatoes are fork tender.
    *Drain the water and set the potatoes aside, and cool slightly.

FORM THE POTATO CRUST

  • *Lightly oil the base and sides of a springform pan.
    *While the potatoes are still warm, gently smash them using the base of a wide glass or jar. Carefully arrange and press the smashed potatoes into the base of the pan and up the sides to form an even crust.
    Tip: Let the smashed edges overlap slightly to avoid any gaps, pressing down gently to help them hold together. Aim for an even thickness so the crust bakes uniformly. If a piece breaks apart, just patch it in—this crust is meant to look rustic!

TURN THE OVEN ON TO PREHEAT WHILE YOU MAKE THE FILLING AND ASSEMBLE THE QUICHE. PREHEAT OVEN AT 180°C or 356°F

    METHOD FOR CARAMELISED ONION

    • *Peel the onions and cut them in half.
      *Slice each half thinly.
      *Heat a shallow frying pan over medium-high heat.
      *Add 1/2 tablespoon of light-tasting oil, then add the sliced onions.
      *Cook onions for a few minutes on medium heat, then sprinkle in 1/8 teaspoon of turmeric powder.
      *Continue cooking, stirring occasionally, until the onions are soft and caramelised - about 5-10 minutes.
      *Scoop the cooked onion into a bowl and set aside.

    METHOD FOR FILLING

    • *Place all the ingredients into a blender. Blend on high until completely smooth.

    ASSEMBLE QUICHE

    • *Place the potato crust shell on a flat surface.
      *Arrange the baby spinach leaves evenly over the base of the crust.
      *Add a layer of half the caramelised onions.
      *Pour in the blended, custard-like filling.
      *Top with the remaining caramelised onions, gently pressing them into the surface so they’re slightly submerged.

    BAKE

    • * Place quiche in the pre-heated oven and cook for at least 50 minutes.
      * 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.
      *Or insert a skewer, if it comes out clean it is ready.
      * Remove from the oven, let it cool completely before slicing. Serve at room temperature.