When Vidalia onions are on sale, this adaptation of the Caramelized Onion Quiche from Vegan Brunch is one of our favorites. I often make the pie crust and filling ahead of time, then I just have to put it all togehter for a quick and easy weeknight dinner! This is especially a hit with the kiddos, especially little IP who loves the tofu-based filling with the delectable carmelized onion and greens.
Caramelized Onion Quiche
1 9-inch pie shell (you can make your own or buy a frozen one)
3 large onions, diced (Vidalias are awesome, but I use regular yellow onions frequently).
2 TB olive oil
1 TB non-dairy butter (we use earth balance)
3/4 cups almonds
14-16oz of extra firm tofu
1 tsp salt
1/4 tsp freshly grated nutmeg
1 1/2 cups of loosely packed spinach, chopped finely
1. Heat a saute pan on medium heat and pour in the olive oil and butter. Add in the onions and cover. Cook on medium for 5-10 minutes, or until the onions start to sweat.
2. Heat up a small sauce pan of water. Bring the water to a boil, then put in the spinach. Blanch the spinach for just 1-2 minutes, then drain and rinse with cold water.
3. Un-cover the onions and turn the heat up to medium or medium high. Stir them once, then leave the alone for a while! You are caramelizing them – you will know they are ready when they turn brown and have a delicious sweet smell. This can take 20-40 minutes. Stir occasionally.
4. While the onions are caramelizing, bring out the food processor! Process the almonds until they are fine crumbs.
5. Crumble the tofu into the food processor, followed by the salt and nutmeg. Blend until it is all fully mixed and starting to look creamy (about a minute, or even a bit less).
6. When the onions are caramelized, put 1/2 a cup of them into the food processor and pulse a few times until the onions are incorporated.
7. Pour the tofu blend into a large bowl. Fold in the rest of the onions and the spinach.
8. Preheat the oven to 350. Once it is preheated, pre-bake your pie crust for 10 minutes (or follow the instructions on your store-bought crust if you got one). Then, scoop the tofu filling into the crust, spread it around, and bake for 40 minutes.
9. Let the quiche cool for at least 10 minutes. It is delcious both warm and at room temperature!