Fig & Caramelized Onion Quiche
Prep. Time
30 minutes
Cook Time
30 minutes
Servings
4-6 plates
Difficulty
Challenging
Nut-Free, Soy-Free, dairy-free, egg-free
This quiche earns its spot because the flavors hit hard without extra work, and is impressive enough to host with. The dried figs give a clear sweetness, the vegan feta cuts through with enough salt, and the caramelized onions do the heavy lifting in the background. Spinach rounds it out so the filling feels complete, and the royal-style cream sets everything into a tartlet that slices cleanly and doesn’t collapse. It’s rich without being heavy and even kid-friendly without being bland.
Ingredients
2 mini tartlets, store bought
For the Royal Cream
1 can, lite coconut milk
3 tbsps flaxseed meal
2 tbsp apple vinegar
1 tsp pesto paste (follow my recipe here, or use a vegan store-bought option)
4 tbsps all-purpose flour
1 tsp baking powder
2 tsps salt
1 tsp ground black peppercorn
For the Filling
2-3 yellow onions, peeled
4-6 dried figs
5oz (150g) vegan feta, crumbled
1 cup of baby spinach leaves
Instructions
Preheat a large skillet to medium heat, and grease it with vegetable oil.
Prepare the Filling
Slice the onions to half-rings, and spread them evenly on the skillet.
Reduce the heat to medium-low, and caramelize the onions for 20 minutes, stirring occassionally, or until thoroughly transparent and golden.
While the onions are cooking, rinse and slice the figs, rinse the spinach, and crumble the feta. Set aside.
Prepare the Royal Cream
Preheat the oven to 380F/190C.
In a mixing bowl, combine the coconut milk with the pesto, vinegar and flaxseed meal and mix well until consistent ("wet" mixture).
In a small bowl, combine the flour, baking powder and seasoning, and mix ("dry" mixture).
Transfer the dry mixture to the wet mixture and whisk until smooth and blended evenly.
Put Together the Quiche
Onto the empty tartlet, spread the caramelized onions evenly across the bottom.
Spread the figs on top of the onions, evenly.
Spread the feta as well, and finally, spread the spinach leaves.
Pour the royal cream all over the fillings, so that it covers everything entirely.
Place the tartlet in the oven and bake for 30 minutes or until the crust is very golden, and the middle of the quiche is stable and slightly golden.
Let the quiche cool outside the oven for at least an hour. For ideal results, refrigerate for 3 hours to overnight before serving, to allow the quiche to stabilize.
Notes
For a nut-free recipe, do not add the pesto. Pesto usually comprises pinenuts or other kinds of nuts. Also, any store-bought cheese should be checked for how its labeled, in terms of allergens.
You can skip the figs or the spinach leaves, if preferred.
Instead of figs, you can add tender roasted cubes of butternut squash or sweet potato. Same level of sweetness, different ingredient!
Instead of vegan feta, you can add vegan ricotta - just make sure to read through the allergens on the package.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!