Mushroom and Onion Quiche with Hashbrown Crust
Mushroom and Onion Quiche with Hashbrown Crust: A Savory, Plant-Based Delight
When you’re craving a dish that’s both comforting and satisfying, this Mushroom and Onion Quiche with Hashbrown Crust is the perfect solution. With its crispy, golden hashbrown crust, rich and creamy filling, and umami-packed mushrooms and onions, this quiche takes brunch or dinner to a whole new level. Plus, it’s completely plant-based, making it a crowd-pleasing choice for everyone at the table!
Why You’ll Love This Mushroom and Onion Quiche
What makes this Mushroom and Onion Quiche so irresistible? First, the hashbrown crust—it’s crispy and golden, giving the quiche a delightful crunch that contrasts perfectly with the smooth and savory filling. The sautéed mushrooms and onions bring rich, earthy flavors that blend beautifully with the creamy base. And best of all, it’s completely vegan, making it a guilt-free comfort food that everyone can enjoy. Whether you’re serving it for breakfast, brunch, or dinner, this quiche will definitely become a favorite in your household.
What Kind of Mushrooms to Use
The type of mushrooms you choose for your Mushroom and Onion Quiche can make all the difference in flavor and texture. I used a mix of trumpet, maitake, and enoki mushrooms, but any mix of mushrooms will be delicious! Here are a few options to consider:
- Cremini Mushrooms: These mushrooms have a firm texture and a rich, earthy flavor that complements the savory filling of the quiche. They’re a great go-to option for a hearty, satisfying dish.
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Shiitake Mushrooms: For a more intense, umami-packed flavor, shiitake mushrooms are an excellent choice. Their chewy texture and deep, savory notes will bring a gourmet twist to your quiche.
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Portobello Mushrooms: If you prefer a meatier texture, try portobello mushrooms. They have a robust, slightly smoky flavor and can add a substantial bite to the quiche filling.
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Oyster Mushrooms: For a delicate and slightly sweet flavor, oyster mushrooms offer a unique taste and a soft, tender texture that contrasts nicely with the crispy hashbrown crust.
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Trumpet Mushrooms: Known for their meaty texture and rich flavor, trumpet mushrooms (also called king oyster mushrooms) are perfect for adding depth and substance to your quiche. They have a slightly smoky taste and a firm texture that holds up well when cooked, making them a fantastic choice for a savory, satisfying bite.
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Maitake Mushrooms: Often referred to as “hen of the woods,” maitake mushrooms have a unique, ruffled appearance and a delicate, earthy flavor. When sautéed, they develop a rich, savory umami taste that pairs beautifully with onions and other vegetables. Their tender texture adds a lovely contrast to the crispy hashbrown crust.
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Enoki Mushrooms: Enoki mushrooms have long, thin stems and a mild, slightly sweet flavor. Their delicate texture makes them an excellent addition to the quiche, adding a light, almost nutty taste that complements the other mushrooms without overpowering them.
Mixing a combination of these mushrooms can also add complexity to the flavor profile, giving your quiche a well-rounded, savory depth. Just be sure to sauté the mushrooms until they’re fully cooked and most of their moisture has evaporated to avoid a soggy quiche!
Fun Flavor Variations for Your Mushroom and Onion Quiche
While this recipe is already a flavorful delight, there’s always room for customization! Here are a few fun variations to make the quiche your own:
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Add Spinach or Kale: For a pop of color and extra nutrients, toss in a handful of spinach or kale. These greens pair beautifully with the mushrooms and onions, adding even more depth to the flavor.
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Cheese Lovers: You can top the quiche with your favorite non-dairy cheese or a sprinkle of nutritional yeast for a cheesy, umami boost.
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Roasted Red Peppers: For a bit of sweetness and extra flavor, add some roasted red peppers into the mix. Their vibrant color and smoky taste complement the mushrooms perfectly.
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Herb Infusions: Switch up the herbs by adding fresh thyme, rosemary, or even a bit of basil for an extra layer of fragrance and flavor.
Serving Ideas for Your Mushroom and Onion Quiche
This Mushroom and Onion Quiche is incredibly versatile, making it perfect for a variety of occasions. Here are some serving ideas to consider:
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For Brunch: Serve alongside a simple mixed green salad with a light vinaigrette, fresh fruit, or roasted potatoes for a balanced and delicious meal.
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For Dinner: Pair with a hearty soup, like a creamy tomato bisque or a vegetable lentil soup, to create a comforting and filling meal.
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On the Go: This quiche makes a great meal prep option. Slice it up and pack it for lunch on the go or a picnic.
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For Entertaining: Serve as part of a brunch spread with other plant-based options like fresh fruit, avocado toast, or some dairy-free pastries.
Tips For The Best Mushroom and Onion Quiche
To make sure your quiche turns out perfect every time, keep these tips in mind:
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Cook the Mushrooms Properly: Sauté the mushrooms until they release their moisture and become golden brown. This helps bring out their deep, rich flavor and prevents the quiche from becoming soggy.
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Press the Hashbrowns: Make sure to press the hashbrowns into the pan tightly before baking. This helps form a solid, crisp crust that will hold up well against the creamy filling.
- Don’t Overfill: The filling should be spread evenly but not overstuffed. Too much filling can cause the quiche to overflow during baking.
The Final Bite
The Mushroom and Onion Quiche with Hashbrown Crust is one of those dishes that brings both comfort and excitement to the table. Its crispy, golden crust, savory filling, and endless possibilities for customization make it an easy favorite for any occasion. Whether you’re preparing it for a busy weeknight or serving it at a weekend brunch, this quiche is sure to impress. The best part? It’s so delicious, you’ll forget it’s plant-based! I’d love to hear what you think—leave a comment below and let me know how your Mushroom and Onion Quiche with Hashbrown Crust turned out or if you tried any fun variations!
Mushroom and Onion Quiche with Hashbrown Crust
Equipment
- 10 Inch Tart Pan or Pie Pan
- Mixing Bowls
- large Sauté Pan with Deep Sides
- High Speed Blender
Ingredients
Hashbrown Crust
- 3 cups Potatoes Grated, this is about 3 medium potatoes
- 2 tbsp Vegan Butter Melted
- ¼ tsp Sea Salt
- ¼ tsp Black Pepper
Mushroom and Onion Filling
- ½ tbsp Vegan Butter
- 1 White Onion Thinly sliced
- ½ tbsp Olive Oil
- 16 oz Mushrooms Cleaned and thinly sliced
- 5 cloves Garlic Minced
- ¼ tsp Sea Salt
- ¼ tsp Black Pepper
Egg Filling
- 20 oz Silken Tofu Patted dry
- ¼ cup Nutritional Yeast
- 2 tbsp Tahini
- ¼ cup Plain Unsweetened Vegan Yogurt
- 4 tsp Black Salt Optional, but creates the "eggy" flavor
- 1 tsp Red Pepper Flakes
- ½ tsp Sea Salt
- ½ tsp Black Pepper
- ½ cup Vegan Feta Crumbled, or other Vegan Shredded Cheese
Optional For Serving
- Avodaco
- Extra Cheese
- Fresh Herbs like Chives, Cilantro, Basil
Instructions
Hashbrown Crust
- Preheat the oven to 450℉ and lightly spray a 10-inch tart pan or pie pan with non-stick spray.
- Grate potatoes and measure out 3 cups. Place in a bowl filled with cold water and let the potatoes soak for 10 minutes to get rid of some of their starch; this will make the potato crust crispier. Then drain the potatoes and transfer them to a clean towel, and firmly squeeze out excess moisture. Place the potatoes back into a mixing bowl and drizzle with melted vegan butter and sprinkle with salt and pepper. Toss to coat, then pour the potatoes into your tart pan and use your fingers to press the hashbrowns into the pan and up the sides to form an even layer. Make sure to pack the pan, the potatoes will shrink when cooking.
- Bake the hashbrown crust for 25 to 30 minutes or until golden brown all over.
- Set aside once baked. When you take out the crust, lower the oven heat to 400℉.
Mushroom and Onion Filling
- Place a large sauté pan with deep sides over medium heat, and add 1 tablespoon of vegan butter to the pan. While the pan is heating, cut the white onions in half and then into thin strips. Place in the pan and let cook, stirring every now and again, until caramelized, about 45 minutes.
- While the onions are caramelized, Prep the mushrooms by wiping off any dirt patches with a paper towel or clean kitchen towel. Depending on the variety of mushrooms, slice them or tear them with your hands.
- Place the pan back over medium-high heat and add ½ tablespoon of olive oil. Once the oil is shimmering, add half of the mushrooms. Cook the mushrooms for 8 to 10 minutes until mushrooms are nicely browned, stirring occasionally but not too frequently. You want the mushrooms to get a nice brown color to them.
- Reduce the heat to medium and add half of the garlic, half of the salt and pepper. Cook for 2 to 4 minutes, or until the mushrooms are browned and crispy. When done cooking, transfer this batch to the bowl with the caramelized onions.
- Repeat the process with the remaining oil, mushrooms, salt and pepper. Once done, add to the bowl with the other mushrooms and carmelized onions.
Egg Filling
- Add drained tofu to a high-speed blender or food processor with nutritional yeast, tahini, yogurt, black salt, red pepper flakes, salt, and pepper. Run the food processor on high until the filling is silky smooth. Set aside.
- Add the tofu egg filling and feta cheese to the bowl with the mushrooms and onions. Mix the ingredients until all of the mushrooms and onions are coated in the tofu egg mixture. Pour the mixture over the hashbrown crust and spread it into an even layer.
Baking the Quiche
- Bake quiche at 375℉ for 30 to 40 minutes or until the top appears golden brown and firm. If the crust begins to get too brown, loosely tent the edges with foil or a crust cover.
- Let cool briefly, about 15 to 20 minutes, then serve with your choice of extra toppings. Note if you used a tart pan, let the quiche cool for at least 20 minutes before you try to remove it from the pan.
- Store leftovers loosely covered in the fridge for up to 3 days. This is best reheated in the oven at 350℉ for 10 minutes.