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Mushroom and Onion Quiche with Hashbrown Crust

This savory mushroom and onion quiche features a crispy hashbrown crust, rich umami flavors, and a silky, plant-based filling perfect for any meal!
Prep Time25 minutes
Cook Time1 hour 30 minutes
Cooling Time15 minutes
Total Time2 hours 10 minutes
Course: Breakfast, Brunch
Cuisine: French
Keyword: Brunch, Gluten-Free, Savory, Umami
Servings: 8

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.