This is my first attempt at a vegan quiche! It was a good start, but the recipe definitely needs some work. I didn’t really like the crust, the onions were too sweet and too many, and I didn’t let it cook long enough (it was almost 9pm and I was starving!). But the “eggy” part came out really well.
1 c flour
1/4 tsp salt
1/3 + 1 tbsp shortening
2-3 tbsp ice-cold water
Put the flour, salt and shortening into your food processor and pulse till crumbs form. Continue to pulse while adding the water 1 tbsp at a time, till a ball forms. Form into a disk shape and wrap tightly in plastic wrap. Refrigerate for about 45 mins.
1 package of Tofutti cream cheese
12 oz of silken tofu (firm)
2 tbsp warm water
1 tsp garlic powder
1 tsp dried thyme
1 tsp smoked salt
1/2 tsp not-chicken bouillon
1 tsp cornstarch
Dissolve the garlic powder, cornstarch, and bouillon in the water. Add everything to the food processor and blend till smooth. Heat the oven to 425 F.
3 onions, thinly sliced into half moons (I would use half this next time)
2 tbsp oil
1 big handful spinach
1 tsp smoked paprika
2 tbsp Bacon Bits (they’re vegan!)
a handful of Daiya cheese
Cook the onions in the oil, in a cast iron pan, on medium till wilted and caramelized.
Turn the chilled dough out onto your floured bench. Using a floured rolling pin, roll out the dough so it fits the pan/dish you’re using (I used a 9″ spring-form cake tin). Sprinkle a little flour over the top, then fold the dough in half and in half again. Place it into your dish/pan and unfold. Press firmly into the pan. Bake the crust for about 12 mins.
Remove the pan from the oven and pour in HALF the “egg” mix. Sprinkle over the onions, spinach, bacon bits and cheese. Pour the rest of the egg mix over top. Sprinkle the paprika over top plus some black pepper. Bake for about 45 mins till it appears set. Serve with a good balsamic-dressed green salad.