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