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Opinion – Terra Vegana: Prepare a ‘cheese’ quiche with caramelized onions for Christmas dinner


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Every family has someone who doesn’t like raisins or ham. Peach in syrup in salty food, so no way.

Not every family has a vegan or a vegetarian, although this is an increasingly common reality, since the vegetarian population already adds up to more than 30 million Brazilians, according to the last survey carried out by Ibope, in 2018.

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Whether for those who are not fans of typical Christmas dishes, or for those who don’t eat meat, today’s recipe is a great option.

Gluten-free and naturally lactose-free, the caramelized onion quiche with “cheese” goes well with hot summer nights, unlike turkey and large cast, which make those who import traditions from the northern hemisphere below the equator sweat.

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The stuffing, with a lot of onions slowly caramelized in orange juice and a “cheese” prepared with silky tofu —the one that usually goes in miso soup is softer and smoother than traditional tofu— arouses sighs even in those most skeptical about à la cuisine. vegetable base.

I offered a piece to an uncle who, after repeating the dose, told me that the quiche “doesn’t even look like it’s vegan”, it’s so delicious. I made the offense the highest compliment I could receive from an inveterate carnist.

For the gluten-free dough, I suggest a mix of almond flour, coconut flour and xanthan gum, which helps bind the ingredients together, a function that gluten performs very well. Whoever wants can use wheat flour, or a ready-made mixture of gluten-free flours.

I opted for one blend homemade flour based on oilseeds to contemplate a consultancy that required low carb recipes, that is, with few carbohydrates in the composition.

I doubt there will be even a piece left to tell the story, so the tip is to double the recipe and freeze one of the quiches, already baked, for the first days of January, when laziness reigns and all we want is a break from the kitchen.

Let’s go to the recipe.

Caramelized Onion Quiche with “Cheese”

Yield: 8 pieces.


150g of almond flour

50g coconut flour

15g flaxseed flour

5g xanthan gum

80g vegan butter

60g of ice water

½ teaspoon of salt


600g of onion

1 teaspoon dried thyme

2 oranges

¼ teaspoon turmeric

1 ½ tablespoon olive oil

3 tablespoon of soy sauce

2 tablespoon of agave


250g of silken tofu

100g of soya milk cream

30g nutritional yeast


  1. Combine the flours, xanthan gum and salt in a bowl and mix gently with your fingertips. Cut the butter into small pieces and add to the bowl.
  2. Mix gently and then add the cold water, spoon by spoon. Mix until you form a homogeneous mass. Take the dough to the fridge for 2 hours.
  3. Cut the onion into thin slices. Sauté with olive oil and thyme over medium heat for 5 minutes. Squeeze and add the orange juice and soy sauce to the pan. Lower the heat and let it cook slowly, stirring occasionally. When the onions are well caramelized, add the agave, mix and turn off the heat.
  4. Beat all the “cheese” ingredients in the blender for 3 minutes, until you get a homogeneous cream.
  5. Preheat the oven to 180 degrees and grease a 20cm springform tin. Take the dough out of the fridge, and spread it over the baking sheet, pressing it well against the bottom, and going up the sides to form the edge. Make holes with a fork, and take it to bake for 20 minutes.
  6. Remove the baking sheet from the oven and add the caramelized onion. Cover with the “cheese” cream from step 3 and return to the oven for another 20 minutes.
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