Carmelized Onion and Kale Quiche

Egg and dairy version          My recipe                                                    
                                                                 
by delish.com                                                                          
(per serving)

Calories 495                                        Calories 306.25
Total Fat 32g                                       Total Fat  18g
Saturated Fat 13g                                Sat. Fat  2.75g
Cholesterol 204mg                               Cholesterol    0
Sodium 510mg                                     Sodium 444mg
Total Carbohydrate 36g                       Carbs  21g
Dietary Fiber 3g                                  Dietary Fiber 4.75g
Sugars --                                             Sugars --
Protein 15g                                          Protein 15.5 g
Calcium  268                                      Calcium  237

So you can see the difference here, the vegan quiche has 0 cholesterol and less fat. I tried to calculate the calcium content of the egg/dairy tart and came up with 268g of calcium.  The body actually absorbs more calcium from plant foods than from animal products so even though the egg/dairy version has a bit more you are absorbing more from the vegan quiche.  Down below is my recipe.

Carmelized Onion and Kale Quiche
 vegan version

2-3 Tbsp. extra virgin olive oil
2 medium/lg sweet onions or 2 cups, thinly sliced
2 garlic cloves, minced
2 cups chopped kale, or to your liking (you can skip the kale if it's  not your thing)
1 12.3 oz. box mori-nu extra firm tofu
2 tsp. low sodium white miso
2 tsp. arrowroot powder or 1 T. cornstarch
1/4 c. nutritional yeast
1/4 cup unsweetened soymilk
1 1/2 tsp lemon juice
1/2 tsp salt
pinch of nutmeg

Crust
(This is a crust for one pie but  I only used half of the dough, just so the crust was thin)

1/2 C. +2 T. spelt flour
1/2 C. sorghum flour
1/8 tsp salt
2 T. Earth Balance original whipped(or your choice)
2 T. cold water

I used a 6-inch round stoneware pan so the tart would be thicker.  Oil the pan and I lined mine with parchment paper so when it's done I could take the whole quiche out and then cut into slices.

For the crust:
 In a food processor add the flour, salt and Earth Balance and pulse until crumbly.  Next pour in the cold water and pulse until smooth.  Take out, make a ball, then make a flat disk and wrap in plastic  and put in refrigerator for about an hour. 


Heat oven to 350.

1. When crust is firm, roll out half the dough, or for a thicker crust roll out all of it.  Press into pan, make a few pricks on the bottom and bake for about 10min.  Take out and set aside.

2.  Heat a saute pan and add the olive oil to it.  Next add in the onions and let cook until just beginning to brown, this can take up to half an hour so keep watch and stir every so often.

3.  While onions are carmelizing in a food processor blend until smooth the tofu, garlic, miso, arrowroot, nutritional yeast, soymilk, lemon juice, salt and nutmeg.  Set aside.

4. When the onions are brown and sweet add the kale and cook until tender.

5. Take the onion and kale mixture and spoon it into the processor mixture.  Pulse a few times to combine.
Season to tast with more salt and pepper if wanted.

Bake at 350 for 45-50 minutes until firm and lightly brown on top.

Serve warm and along with a crisp salad or cold the next day is really good too.
Enjoy!