If you’re looking for an egg-free and optionally gluten-free quiche you’ve just found it. This quiche is brilliant. In fact, this quiche is so good we sell mini versions at our fairs. I used to love quiche and I mourned it’s loss when I gave up eggs. Finally, I realised that to make a delicious quiche you don’t need to break any eggs. Make this for unsuspecting friends and family and if you don’t mention that it’s vegan they’ll never know. Marvellous picnic fare in Summer. But also good in the Winter, Autumn and Spring.
1 pastry case of your choice, 10″ (make one or buy one), pre-bake for 10 mins
0.5 tsp kalanamak powder* if you have some, if not use freshly grated nutmeg (optional)
*This is an Indian spice that adds an ‘eggy’ flavour, you can get it in good, ethnic grocery stores, if you’re lucky enough to live near one. If you can find it, use in place of the salt but its no biggy if you can’t.
0.5 tsp sea salt
freshly ground black pepper
Fry the onions in the oil in a heavy-based, lidded saucepan on a medium-low heat for 20 mins. Stir occasionally to prevent sticking and add a tsp of water of you think they are getting too dry. You may need to reduce the heat. Remove the lid and continue cooking until the onions have browned but not burnt, about another 10 mins. Honestly, cook the onions for ages, they go all brown, sticky and sweet. Remove the pan from the heat and set aside to cool.
Put all the rest of the ‘quiche’ ingredients in a blender or food mixer and whiz together. Add the cooled, caramelized onions and whiz again until the mixture is fully blended and smooth. You may need to stop the mixer and scrape down the sides a couple of times.
Pour the filling into the prepared pastry case and bake in the centre of the oven at 180C for 45 mins. Remove from the oven and let stand for 10 minutes or so to set before cutting. Also great served cold the next day. If you have any left over.