Creamy and so scrumptious, this vegan French Onion Tart has all of the feel and flavor you’d count on in a traditional quiche besides it’s completely egg-free and dairy-unfastened! Candy, wealthy caramelized onions are the famous person, enrobed in a easy savory custard completed with silken tofu and cashews. The mouthwatering vegan quiche filling sits over a layer of vegan cheese, all settled into a delicate, flakey crust. Perfect for a vegan brunch in or as the beef-free important at dinner!

Thanks to Williams-Sonoma Canada for sponsoring this publish. As always, all reviews are my very own.

A flakey, buttery vegan tart crust

An clean egg-unfastened quiche filling made in the blender which is then blended with caramelized onions

A nod to traditional French onion soup through deglazing the caramelized onions with beefless soup stock and by sprinkling a layer of grated dairy-loose cheese onto the tart crust earlier than pouring inside the onion quiche filling and baking.

Flatlay of a quiche top in a white baking dish resting on a  wood board, beside a mug of rose tea. 

I came up with this vegan quiche recipe for Valentine’s Day this yr which falls on a Sunday. Whether or not you have fun it or no longer, who can refuse a delicious weekend vegan brunch? I used some timeless pieces from Williams-Sonoma Canada for the brunch desk. The Pillivuyt Touluse tart dish is so stunning from oven to table. To make things extra unique, I served some festive (hibiscus rose) tea in lovely heart-fashioned double wall latte cups. The Espro French press is brilliant for espresso but steeps tea, too! And for some romance but so cute for any day of the yr, I used these pretty blush coloured linen napkins.

The way to Make a Vegan French Onion Tart

This savory vegan tart is very clean to make – the eggless quiche filling is made within the blender and the dairy-free pastry takes handiest mins to combine together and roll out. You may even use store-offered vegan pastry if you’d want to simplify the recipe.

While this vegan quiche recipe may be very easy, making ready the caramelized onions takes about 30-50 minutes and that is procedure can’t be rushed. Cooking onions first-rate and sluggish is what creates the caramelization of the onion’s herbal sugars and those scrumptious wealthy flavors! You could put together the onions up to three days ahead of time, so the tart will take only some mins to prepare earlier than baking at the day which you want it.

Vegan Pastry tips

When you have a steel tart pan, you can roll the pastry out, suit it for your tart tin and then chill or freeze it ahead of time. If you’re like me and are the usage of both a ceramic or glass tart or pie baking dish, chilling the pastry earlier than rolling is high-quality. Placing a chilled or frozen ceramic or glass baking dish into a completely warm oven may additionally crack the dish with the unexpected, dramatic temperature alternate.

Questioning why we kick back the pastry first of all? It’s to make certain that the fat is solid before going into the oven. This way, as the vegan butter melts, it releases its moisture as steam even as the pastry dough bakes up. This manner enables create the ones delicate crisp layers of pastry. Chilling pastry before baking also enables save you the pastry from shrinking in the pan.

Nine snap shots displaying the manner of creating this vegan French onion tart beginning with caramelizing the onions via to what the tart looks as if clean from the oven. 

The way to Caramelize onions

To make caramelized onions, warmness olive oil in a large skillet or heavy bottomed pot. Upload the sliced onions over medium heat and cook dinner them for about five minutes with out stirring until you begin to get some golden bits simply forming on the lowest. Allow the onions cook for every other 3-five mins and then stir them once more. Repeat this method till the onions have launched most of their moisture and start to turn a wealthy brown colour. At this factor, stir them every minute or  to prevent them from sticking and burning.

If the onions do begin to stick, prevent them from burning by way of adding a touch of water to the pan. Scrape up the stuck bits with wooden spoon and decrease the heat. Once they’re caramelized, deglaze with a cup of vegan beefless soup stock, scraping the bottom of the pan once more to collect all the ones flavorful bits. Add some balsamic vinegar and thyme at this factor, too, to enrich the taste. Once the moisture has cooked off once more which takes about 5 mins, the caramelized onions are completed!

A white tooth skillet filled with caramelized onions.

It’s important not to take shortcuts when getting ready the caramelized onions for the vegan quiche filling for a few of reasons. The first is for flavor! Caramelized onions flavor very special than sautéed onions, which is what you have got if the onions have best cooked for a brief time. The second purpose is that the onions need to release their moisture for the duration of the caramelization manner. In the event that they don’t they may accomplish that while baking in the tart that could bring about a soggy filling. And the third motive is that the onions decrease plenty as they cook dinner and launch their juices. If the onions have now not fully cooked down, there can be too much filling to match inside the tart dish . The ratio of tofu quiche filling to onions might be off so the filling gained’t maintain together as well.

Aspect view of a vegan french onion quiche in a white porcelain baking dish. Within the history there may be a white French press and a mug of tea.

Extra Vegan Brunch ideas:

Cauliflower Gyros

Asparagus and Pesto Cashew Cheese Tart with Lemon Arugula

Leek, Asparagus and Tempeh Beaverbrook Quiche

Brioche Cinnamon Rolls

Slice of vegan French onion tart on a white plate topped with sparkling herbs. 

If you make this Vegan French Onion Tart, please give it a rating within the recipe card and go away a remark under! Comply with alongside on Instagram where you may tag me to your creations the use of my recipes! You may additionally observe me on Pinterest for vegan recipe proposal and on facebook. Thank you for studying!

A quiche in a white tart dish with a slice served. White vases are in the history in this brunch table.

Vegan French Onion Tart

Creamy and so delicious, this vegan French Onion Tart has all of the texture and taste you would expect in a traditional quiche except it is absolutely egg-free and dairy-unfastened! The mouthwatering vegan quiche filling sits over a layer of vegan cheese, all settled right into a sensitive, flakey crust.

Direction: Brunch, MainCuisine: VeganKeyword: Eggless Quiche, Vegan Brunch, Vegan Caramelized Onion Quiche, Vegan Onion Quiche, Vegan Onion Recipe, Vegan Onion Tart, Vegan Quiche Prep Time: 1 hourCook Time: 35 minutesTotal Time: 1 hour 35 mins Servings: 


 energy: 381kcal author: Bronwyn


For the Pastry:

1 cup plus 2 tbsp all-cause flour

1/2 tsp salt

1/4 tsp baking powder

1/four cup vegan butter baking sticks, chilled and cubed (half"/1.Three cm) (not tub fashion vegan butter, see notes)

1/3 cup vegetable shortening, chilled and cubed (half"/1.Three cm)

Three-five tbsp ice cold water

For the French Onion Tart Filling:

4 tbsp greater-virgin olive oil

Three-four huge brown onions (eight cups/2 lbs/0.Nine kg), peeled and thinly sliced root to tip

2 tsp balsamic vinegar

1 cup vegan "red meat" soup inventory

1 tsp dried thyme leaves

2 x 12 oz (350 g) package firm silken tofu, drained

2/3 cup uncooked cashews, soaked in a single day or simmered 10 mins and tired

Three tbsp dietary yeast

1 tsp dry mustard powder (or 1 tbsp prepared mustard)

1/2 tsp salt

Half of tsp ground black pepper

Pinch ground nutmeg

1/2 cup shredded white vegan cheese (Mozza or Monterey)

US standard – Metric


For the Pastry:

In a big bowl, whisk the flour, salt and baking powder together. Upload the cubes of vegan butter and shortening. Using a pastry cutter or a fork, cut the vegan butter and shortening into the flour until the fat are approximately the scale of inexperienced peas.

Pour in 3 tablespoons (45 mL) of the ice water into the flour aggregate, stirring with a silicone spatula or big spoon. Upload greater (a tablespoon at a time) water handiest till the dough slightly holds its form when pressed between your hands and released. The dough should be shaggy and now not sticky. In case you upload an excessive amount of water, the pastry won't be as delicate or flaky as soon as baked.

Vicinity the pastry dough onto a lightly floured work floor. Collect and press the dough into a difficult rectangle approximately 1/2” (1.Three cm) thick. Like you would a letter, fold the dough in thirds coping with the dough as low as possible so the warmth of your hands does not soften the fats. Repeat this four instances. With every collection of folds, the dough turns into greater pliable. You may see streaks of fats through the dough and this is a great issue! Wrap the dough tightly in plastic wrap and relax for an hour or up to 3 days.

Approximately half-hour before baking, preheat the oven to 400°F/200°C/gas 6.

Dispose of the pastry from the fridge. On a gently floured paintings surface, use a floured rolling pin to roll the pie dough out from the center to shape a 12” (30 cm) circle for a 10” (25.4) pie dish*. As you roll, take a look at every so often that the dough isn't always sticking to the work floor, including more flour as necessary.

Location the rolling pin inside the middle of the pastry and fold the dough in 1/2 over the rolling pin to lift it. Lower the pastry over the pie plate, unfold the pastry. Gently raise and drape to adjust the pastry but do no longer pressure or stretch it.

Trim the dough if important so there's about 3/four” overhang. Fold the overhanging dough under the pie crust and flute or shape the edges as desired. Prick the edges and backside of the pie crust with a fork.

Line the pastry with parchment paper, and fill with dried beans, pie weights or granulated sugar. Bake within the preheated oven for 12 minutes or till the lowest of the crust is just starting to brown (you will handiest be able to tell in case you're the usage of a glass pie plate, otherwise simply pass by using the timer.) lessen the oven temperature to 325°F/165°C/fuel 3.

For the Tart Filling:

In a big heavy bottomed pot of skillet, the olive oil over medium high heat. Whilst the oil is shimmering, add the onions.

Reduce the heat to medium or medium-low. Stir the onions every three-5 minutes to save you sticking, however no longer so often that they don’t get a hazard to brown. Scrape the bottom of the skillet to lift any browning to save you burning. If the onions are browning quickly on the edges or are sticking, try turning the warmth down a piece or including a splash of water. That is a slow technique on the way to take 30-50 minutes. Once the onions are caramelized to a rich golden brown coloration, stir within the soup inventory, balsamic vinegar and thyme, scraping the bottom of the pot with a wooden spoon to lift any caught bits. Turn up the heat and simmer until the moisture has evaporated. Take away the onions from the warmth.

To a blender, add the silken tofu, soaked cashews, dietary yeast, mustard powder, nutmeg, salt and pepper. Combination till absolutely easy, scraping down the sides as vital. This can take a few minutes depending at the how powerful your blender is.

In a massive bowl, integrate the caramelized onions and the tofu aggregate, stirring properly.

Sprinkle the vegan cheese calmly over the parbaked pastry. Pour the onion tofu filling over the cheese and easy out the pinnacle with the again of a spoon. Region a baking dish on the lowest rack of your preheated oven and fill it with water. This will create some steam to help prevent the quiche top from splitting all through baking.

Bake the quiche inside the preheated oven for 35-40 minutes, rotating the tart inside the oven once for the duration of baking for even cooking. While geared up, the tart will be light brown on pinnacle and set in the center.

Allow the tart relaxation for 10 mins earlier than reducing and serving. Serve with clean inexperienced salad, or as preferred.

Shop leftovers in an hermetic box for up to 5 days. Reheat within the oven preheated to 350°F/177°C/gasoline four. The time will vary depending on how lots tart you're reheating.

Nutrition data:

Calories Carbohydrates: 24g fats Saturated fats Trans fats nutrition vitamin Calcium: 43mg became examined the use of a ten.5″ (26.7 cm) tart dish. Different tart or pie pans of comparable sizes (e.G. Nine″ is not unusual) will work although depending on their depth, you can have greater filling. For smaller tart pans, the quiche may prepare dinner a chunk faster so begin checking for doneness around 30 minutes. 


Use best vegan butter sticks. Bath style vegan butter has a better water content than baking sticks that may impact the satisfactory of the pastry.