Tofu Quiche with Shiitake & Caramelised Red Onions

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Preparation time: 25min

Baking time: 30-33min

SF, DF, GF, VG, Great for Kids

This quiche is absolutely to die for!  One of the most amazing things I love about Spring Time is that there is so much life and vibrancy growing all around us everywhere.

My garden can go from great to completely overgrown in just a few days and it feels like a huge amount of abundance.

Quiche is not something I eat very often as I don’t eat dairy so creating one like this that is just as creamy, just as rich and just as delicious (more so) and still be completely dairy free and vegan, made me really happy!

Add to the mix these wonderful Shitake Mushrooms which are a very powerful medicinal food.  Shitakes are not like all other mushrooms, they have less amounts of water in them and have a wonderful meaty texture to them.  They are also amazing for cleansing the body of excess animal fats and oils that have been consumed and particularly good for drawing out excess heat from the body.

Whenever my daughter has fever, I make her shitake tea that she sips on.  This naturally begins to draw out the excess heat from deep within the body and amazingly brings her temperature right down relatively quickly.This quiche is deliciously seasonal, full of flavour, rich, vibrant, creamy and full of natural medicines all at the same time.  Not bad for a little forage in the garden hey?

Enjoy my lovelies!



  • 75g Sesame Seeds
  • 50g Rolled Oats
  • 100g Buckwheat Flour
  • 25g Pumpkin Seed Meal or Ground Almonds
  • 1 Tbls Arrowroot
  • 1/2 Tsp Baking Powder
  • 1/2 Tsp Sea Salt
  • 4 Tbls Extra Virgin Oil
  • 5-6 Tbls Almond Milk


  • 400g (1 Packs) Firm Tofu
  • 3 Tbls White Miso Paste
  • 1/4  Tbls Ume Paste
  • 2-3 tbls Almond Milk
  • 75g Fresh Shitake Mushrooms (Finely sliced)
  • 1 Med Red Onions (Finely Sliced)
  • 75g Frozen Peas
  • ½ Lemon (Juiced)
  • 1-2 Tbls Tamari
  • 1 Pinches Sea Salt
  • ½ Tsp Ground Black Pepper


– First make the pastry. Pre-heat oven to 180degrees C
– Mix all dry ingredients together in one bowl. Then mix all the wet ingredients in a separate bowl. Now slowly add the wet and mix well with a spoon until it all starts sticking together
– Using your hands, start to bring all the dough together in a firm dough
– On a clean floured surface begin to roll out the pastry till approx. ½ cm thick
– Oil your 9inch tart tin and add the pastry. If some of it breaks apart you can just patch it up together with pieces of pastry using your fingers to push it all back into place
– Then with a sharp knife tidily cut all excess pastry off the top so it perfectly matches the size and shape of the pastry tin
– Fill the bottom of the pastry with baking beans and get it in the oven for 15-20min or until golden brown
– While it’s baking start your filling
– Drain the tofu and break it apart into a food processor. Add the white miso, almond milk and ume paste and blend until a really thick creamy filling
– In a frying pan, heat up some coconut oil and begin frying your onions with a good pinch of sea salt. Fry until translucent then add the finely sliced shitake mushrooms and add another pinch of salt. If it is all too dry add a few tbls of water and fry until mushrooms really soften
– Now add the frozen peas and mix for another few minutes
– Empty out the tofu mix into a large mixing bowl and add the mushroom filling and mix really well
– Add the tamari and lemon juice and another few pinches of sea salt and the pepper. Mix again
– Once pastry is done, leave to cool for 5min and take out baking beans and spoon in the filling so that it is full to the top
– Smooth out with a spatula
– Bake in the oven for 30min or until the top is golden brown.
– Once done, leave to cool for 10min before serving

Voila! You’re done! Enjoy x


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