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This easy sweet and savory Caramelized Onion Vegan Quiche is made with tofu and has a chickpea flour crust. Perfect for parties! Caramelized onions are one of my favorite ingredients. They take any dish to the next level.

Whether you add the onions first or last, it’ll taste great. It just depends on the textures you prefer. I will probably make it with thicker chunks next time to see if I like it better.


  • For caramelized onions you need some patience. It takes a good 40 minutes to get nicely browned onions. Slow and steady wins the race.
  • If the onions start to stick, add a little water, like a quarter of a cup or so.
  • Balsamic vinegar adds a wonderful flavor to caramelized onions. I always add a couple of splashes near the end of the cooking time.
  • If you want a chunky onion filling, add the caramelized onions last to the tofu mixture and pulse until you get the desired consistency.
  • Save about a quarter cup of caramelized onions to top the quiche.
  • Pre-bake the chickpea flour crust, then add the filling and bake some more. That way you’ll have a crunchy flaky crust.
  • Don’t have a cover for your quiche pan? No problem! Just use that shower cap you got from your last vacation. It works great in place of plastic wrap.

Caramelized Onion Vegan Quiche Recipe
This easy sweet and savory Caramelized Onion Vegan Quiche is made with tofu and has a chickpea flour crust. Perfect for parties!

Chickpea Flour Crust
  • 2 cups chickpea flour
  • 1/2 cup ice cold water
  • 1 tablespoon olive oil
  • Pinch salt
  • 2 large onions sliced
  • 4 tablespoons olive oil
  • 2-4 splashes balsamic vinegar
  • 2 pinches salt
  • 14 ounces extra firm or firm tofu
  • 1 tablespoon low sodium gluten free tamari
  • 1 tablespoon white gluten free miso paste
  • 2 tablespoons nutritional yeast
  • Salt and pepper
Chickpea Flour Crust: 
  1. Preheat oven to 350°.
  2. Mix all ingredients. It should be the consistency of play dough. Oil a 9" pan with olive oil, including the sides of the pan. Oil your hands as well.
  3. Spread the dough out in the pan, including the sides, pressing down to get it even. Bake at 350° for 20-25 minutes, or until the edges are starting to turn golden.
  1. Heat the olive oil in a pan on medium low heat. Add sliced onions. Sprinkle salt on onions.
  2. Stir the onions every few minutes or so. Cook about 35-40 minutes until they are well-browned. Add a small amount of water if they start to stick. Add balsamic vinegar and cook until it's evaporated.
  3. In a food processor, mix caramelized onions* - reserving 1/4 cup to place on top, tofu, tamari, miso paste, nutritional yeast, and salt and pepper to taste.
  4. Spread filling on chickpea flour crust. Sprinkle reserved onions on top. Bake at 400° for 20-25 minutes, or until browned.
Recipe Notes
If you prefer chunky caramelized onions in the quiche, add them last and pulse until you get the desired consistency.

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