Purple Bliss Caramelised Onion Quiche

I came across a variety of purple potatoes and thought—what a beautiful and colourful crust they would make.

To create the crust, I boiled the potatoes whole until tender, let them cool slightly, then gently smashed them with the base of a wide glass. Each one was carefully pressed into a non-stick springform pan, forming a rustic patchwork of purple, so pretty.

The filling is completely plant-based—made with a blend of silken tofu and raw cashews for that creamy, custard-like texture, and seasoned to give a savoury, cheesy flavour. Fresh spinach is folded through, and sweet caramelised onions are layered in for extra depth and sweetness.

This quiche is perfect for brunch, lunch, a picnic, or served as a satisfying main. This dish is a celebration of colour, texture, and wholesome plant-based goodness.

EQUIPMENT: a high powered blender, a springform pan size 24cm or 9.4 inches

To make the crust if purple potatoes are not available choose a variety that hold their shape when being boiled and are not going to fall apart. A good roasting potato or a good steaming potato will work well.

INGREDIENTS FOR THE CRUST

1.2 kg or 2.6 lbs potatoes, wash and scrub gently, leave the skin on.

METHOD

*Place the potatoes in a large pot and cover with water. Add a teaspoon of salt.

*Bring to a boil, then reduce the heat to a gentle simmer. Cook until the potatoes are fork tender.

*Drain the water and set the potatoes aside, and cool slightly.

FORM THE POTATO CRUST

*Lightly oil the base and sides of a springform pan.

*While the potatoes are still warm, gently smash them using the base of a wide glass or jar. Carefully arrange and press the smashed potatoes into the base of the pan and up the sides to form an even crust.

Tip: Let the smashed edges overlap slightly to avoid any gaps, pressing down gently to help them hold together. Aim for an even thickness so the crust bakes uniformly. If a piece breaks apart, just patch it in—this crust is meant to look rustic!

TURN THE OVEN ON TO PREHEAT WHILE YOU MAKE THE FILLING AND ASSEMBLE THE QUICHE. PREHEAT OVEN AT 180°C or 356°F

CARAMELISE THE ONION

300g or 2 medium to large brown onions

*Peel the onions and cut them in half.

*Slice each half thinly.

*Heat a shallow frying pan over medium-high heat.

*Add 1/2 tablespoon of light-tasting oil, then add the sliced onions.

*Cook onions for a few minutes on medium heat, then sprinkle in 1/8 teaspoon of turmeric powder.

*Continue cooking, stirring occasionally, until the onions are soft and caramelised - about 5-10 minutes.

*Scoop the cooked onion into a bowl and set aside.

THE FILLING INGREDIENTS

150g or 1 cup raw cashews

300g or 1 cup approximately silken tofu

1 'chicken like' or vegetable stock cube, dissolved in 1 cup luke warm water

1 tablespoon plus 1 teaspoon onion flakes

3 heaped tablespoons nutritional yeast flakes

2 teaspoon garlic powder

1/4 teaspoon turmeric powder

3 tablespoon cornflour or other thickening agent

A handful of fresh baby spinach leaves, do not add leaves to blender

METHOD

*Place all the ingredients into a blender. Blend on high until completely smooth.

ASSEMBLE QUICHE

*Place the potato crust shell on a flat surface.

*Arrange the baby spinach leaves evenly over the base of the crust.

*Add a layer of half the caramelised onions.

*Pour in the blended, custard-like filling.

*Top with the remaining caramelised onions, gently pressing them into the surface so they’re slightly submerged.

BAKE

* Place quiche in the pre-heated oven and cook for at least 50 minutes.

* Check after 30 minutes to make sure it is browning evenly, give it a half turn if necessary.

* The quiche is ready when it is a nice light golden colour and the filling is firm to touch.

*Or insert a skewer, if it comes out clean it is ready.

* Remove from the oven, let it cool completely before slicing. Serve at room temperature.

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