Festive Vegan Pumpkin Quiche with Cranberries, Caramelized Onion, Walnuts & Maple Balsamic
Festive Vegan Pumpkin Quiche with Cranberries, Caramelized Onion, Walnuts & Maple Balsamic is a beautiful savoury centrepiece packed with seasonal flavour. A buttery vegan crust holds a creamy pumpkin and tofu filling, while deeply caramelized onions add sweetness and richness.
The quiche is finished with glossy maple-balsamic glaze, tart dried cranberries, toasted walnuts, and fresh herbs for a delicious combination of creamy, sweet, savoury, tangy, and crunchy textures. It is ideal for festive gatherings and can be served warm or at room temperature.
Ingredients
For the Crust:
- 1½ cups all-purpose flour (190 g)
- ½ tsp salt (3 g)
- ½ cup cold vegan butter, cubed (113 g)
- 4–5 tbsp ice water (60–75 ml)
For the Pumpkin Filling:
- 2 cups pumpkin purée (480 g)
- 1 cup firm tofu, drained and crumbled (225 g)
- ½ cup unsweetened plant-based milk (120 ml)
- 2 tbsp nutritional yeast (10 g)
- 1 tbsp cornstarch (8 g)
- 1 tbsp olive oil (15 ml)
- 1 tsp garlic powder (3 g)
- 1 tsp dried thyme (1 g)
- ½ tsp ground sage (1 g)
- ½ tsp smoked paprika (1 g)
- ¾ tsp kosher salt (4 g)
- ½ tsp black pepper (1 g)
For the Caramelized Onion:
- 2 large yellow onions, thinly sliced (400 g)
- 1 tbsp olive oil (15 ml)
- 1 tbsp maple syrup (20 g)
- 1 tbsp balsamic vinegar (15 ml)
- ¼ tsp salt (1.5 g)
For the Cranberry Walnut Topping:
- ½ cup dried cranberries (75 g)
- ¾ cup walnuts, roughly chopped (85 g)
- 1 tbsp maple syrup (20 g)
- 1 tsp fresh rosemary, finely chopped (1 g)
For the Maple Balsamic Glaze:
- 2 tbsp maple syrup (40 g)
- 1 tbsp balsamic vinegar (15 ml)
- 1 tsp Dijon mustard (5 g)
For Garnish (optional):
- 1 tbsp fresh rosemary leaves (3 g)
- 1 tbsp fresh thyme leaves (3 g)
- 2 tbsp pomegranate arils (30 g)
How to Make It
1. Prepare the Oven and Pan
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch (23 cm) tart or quiche pan with a removable bottom.
2. Make the Crust
Combine the flour and salt in a large bowl. Add the cold cubed vegan butter and work it into the flour with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together. Avoid overworking the dough, as this helps keep the finished crust tender.
3. Blind Bake the Crust
Press the dough evenly into the prepared pan, covering the bottom and sides. Prick the base several times with a fork.
Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 12–15 minutes, then carefully remove the parchment and weights.
4. Caramelize the Onions
While the crust bakes, heat the olive oil in a large skillet over medium-low heat. Add the sliced onions and salt. Cook for 15–20 minutes, stirring occasionally, until the onions are soft and deeply golden.
Add the maple syrup and balsamic vinegar. Continue cooking for another 2–3 minutes, stirring gently, until the onions are glossy and caramelized. Remove from the heat.
5. Make the Pumpkin Filling
Add the pumpkin purée, crumbled tofu, plant-based milk, nutritional yeast, cornstarch, olive oil, garlic powder, dried thyme, sage, smoked paprika, salt, and black pepper to a blender. Blend until smooth and creamy.
6. Assemble the Quiche
Spread half of the caramelized onions evenly over the partially baked crust. Pour the pumpkin filling over the onions and smooth the surface with a spatula.
7. Bake the Quiche
Bake for 35–40 minutes, until the filling is set around the edges and slightly firm in the centre.
8. Prepare the Cranberry Walnut Topping
While the quiche bakes, toast the chopped walnuts in a dry skillet over medium heat for 3–4 minutes, stirring frequently.
Add the dried cranberries, maple syrup, and fresh rosemary. Cook for another 1–2 minutes, stirring until glossy and fragrant. Remove from the heat.
9. Make the Maple Balsamic Glaze
Combine the maple syrup, balsamic vinegar, and Dijon mustard in a small saucepan. Warm over low heat for 2–3 minutes, stirring occasionally, until the mixture is slightly thickened.
10. Finish the Quiche
Remove the baked quiche from the oven and let it cool for 10–15 minutes. Add the remaining caramelized onions and cranberry-walnut mixture over the top.
Drizzle lightly with the maple balsamic glaze and finish with fresh rosemary, thyme, and pomegranate arils, if desired.
11. Slice and Serve
Slice the quiche and serve warm or at room temperature. For the neatest slices, allow it to rest briefly before cutting.
Why This Recipe Works
This vegan quiche combines a creamy pumpkin and tofu filling with the savoury sweetness of slowly caramelized onions. Nutritional yeast and warm herbs add depth to the filling, while smoked paprika gives it a subtle savoury character.
The toppings make the dish especially festive. Tart cranberries, crunchy toasted walnuts, fresh rosemary, and a sweet-tangy maple balsamic glaze create contrasting flavours and textures against the smooth pumpkin filling and crisp pastry crust.
Tips for the Best Vegan Pumpkin Quiche
- Keep the butter cold: Cold vegan butter helps create a tender, flaky crust.
- Do not overwork the dough: Mix only until the dough comes together to avoid a tough crust.
- Cook the onions slowly: The medium-low heat allows them to become deeply golden and naturally sweet.
- Blend the filling well: A smooth pumpkin-tofu mixture gives the quiche a creamy texture.
- Toast the walnuts carefully: Stir frequently so they become fragrant without burning.
- Add the toppings after baking: This keeps the cranberries and walnuts distinct and preserves their texture.
- Let the quiche rest: Cooling for 10–15 minutes helps the filling settle before slicing.
Serving Suggestions
Serve this quiche as a festive main course alongside a crisp green salad, roasted vegetables, or a simple seasonal grain dish. The combination of pumpkin, caramelized onion, cranberry, walnut, and maple balsamic flavours also makes it a natural centrepiece for a holiday table.
It can be served warm for a comforting meal or at room temperature when you want an easy make-ahead option for entertaining. A few fresh rosemary leaves, thyme leaves, and pomegranate arils add a colourful finishing touch.
Frequently Asked Questions
Can I use homemade pumpkin purée?
Yes. Homemade pumpkin purée can be used as long as it has a smooth consistency. If it contains excess moisture, draining some of the liquid can help maintain the intended texture of the filling.
Can I make the quiche ahead of time?
Yes. The crust, caramelized onions, and filling can be prepared ahead, while the cranberry-walnut topping and glaze can be made separately. Add the finishing toppings after baking for the best texture.
Can I use a different type of nut?
Walnuts provide a particularly good contrast to the creamy pumpkin filling and sweet cranberries, but another crunchy nut can be used if preferred.
Can I replace the tofu?
The tofu contributes structure and creaminess to the vegan filling. Changing it will alter the texture, so it is best to keep it in the recipe when aiming for the intended consistency.
How should I store leftovers?
Allow the quiche to cool before storing it in an airtight container in the refrigerator. Keep any extra glaze or toppings separate when possible so the walnuts remain crisp.
Can I serve this quiche at room temperature?
Yes. The quiche can be served warm or at room temperature, making it suitable for festive meals and gatherings where dishes may sit out briefly before serving.
Nutrition & Timing
| Details | Amount |
|---|---|
| Servings | 8 |
| Prep Time | 25 minutes |
| Cook Time | 55–65 minutes |
| Total Time | Approximately 1 hour 30 minutes |
| Calories | 390 per serving |
| Protein | 10 g |
| Carbohydrates | 46 g |
| Fat | 20 g |
| Fiber | 5 g |
| Sugar | 17 g |
| Sodium | 510 mg |
Final Thoughts
This Festive Vegan Pumpkin Quiche brings together everything you want in a seasonal centrepiece: creamy pumpkin filling, golden caramelized onions, crisp walnuts, tart cranberries, and a glossy maple balsamic finish. The colours and textures make it especially inviting for festive meals.
Whether served as part of a holiday spread or enjoyed as a comforting plant-based meal, this quiche offers a satisfying balance of sweet, savoury, creamy, tangy, and crunchy flavours in every slice.
Print
Festive Vegan Pumpkin Quiche with Cranberries, Caramelized Onion, Walnuts & Maple Balsamic
Description
A beautiful savoury vegan quiche with a buttery vegan crust, creamy pumpkin and tofu filling, deeply caramelized onions, tart dried cranberries, toasted walnuts, fresh herbs, and a glossy maple-balsamic glaze. Perfect for festive gatherings and delicious served warm or at room temperature.
Ingredients
For the Crust:
1½ cups all-purpose flour (190 g)
½ tsp salt (3 g)
½ cup cold vegan butter, cubed (113 g)
4–5 tbsp ice water (60–75 ml)
For the Pumpkin Filling:
2 cups pumpkin purée (480 g)
1 cup firm tofu, drained and crumbled (225 g)
½ cup unsweetened plant-based milk (120 ml)
2 tbsp nutritional yeast (10 g)
1 tbsp cornstarch (8 g)
1 tbsp olive oil (15 ml)
1 tsp garlic powder (3 g)
1 tsp dried thyme (1 g)
½ tsp ground sage (1 g)
½ tsp smoked paprika (1 g)
¾ tsp kosher salt (4 g)
½ tsp black pepper (1 g)
For the Caramelized Onion:
2 large yellow onions, thinly sliced (400 g)
1 tbsp olive oil (15 ml)
1 tbsp maple syrup (20 g)
1 tbsp balsamic vinegar (15 ml)
¼ tsp salt (1.5 g)
For the Cranberry Walnut Topping:
½ cup dried cranberries (75 g)
¾ cup walnuts, roughly chopped (85 g)
1 tbsp maple syrup (20 g)
1 tsp fresh rosemary, finely chopped (1 g)
For the Maple Balsamic Glaze:
2 tbsp maple syrup (40 g)
1 tbsp balsamic vinegar (15 ml)
1 tsp Dijon mustard (5 g)
For Garnish (optional):
1 tbsp fresh rosemary leaves (3 g)
1 tbsp fresh thyme leaves (3 g)
2 tbsp pomegranate arils (30 g)
Instructions
1. Preheat the oven to 375°F (190°C). Lightly grease a 9-inch (23 cm) tart or quiche pan with a removable bottom.
2. Combine the flour and salt in a large bowl. Add the cold cubed vegan butter and work it into the flour with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together. Avoid overworking the dough to keep the crust tender.
3. Press the dough evenly into the prepared pan, covering the bottom and sides. Prick the base several times with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 12–15 minutes, then carefully remove the parchment and weights.
4. While the crust bakes, heat the olive oil in a large skillet over medium-low heat. Add the sliced onions and salt. Cook for 15–20 minutes, stirring occasionally, until the onions are soft and deeply golden. Add the maple syrup and balsamic vinegar. Continue cooking for another 2–3 minutes, stirring gently, until the onions are glossy and caramelized. Remove from the heat.
5. Add the pumpkin purée, crumbled tofu, plant-based milk, nutritional yeast, cornstarch, olive oil, garlic powder, dried thyme, sage, smoked paprika, salt, and black pepper to a blender. Blend until smooth and creamy.
6. Spread half of the caramelized onions evenly over the partially baked crust. Pour the pumpkin filling over the onions and smooth the surface with a spatula.
7. Bake for 35–40 minutes, until the filling is set around the edges and slightly firm in the centre.
8. While the quiche bakes
- Method: Baking
