Delicious Vegan Quiche Lorraine
Introduction
I stumbled upon the idea of making a vegan quiche Lorraine during a cozy brunch with friends who are always experimenting with plant-based recipes. As someone who has always adored the classic French quiche, the thought of crafting a vegan version seemed both challenging and exciting. The gentle aroma of sautéed vegetables combined with a rich, creamy filling tickled my senses, and in that moment, I knew I had to recreate this delightful dish at home. The beauty of this vegan quiche Lorraine lies in its ability to bring the same heartwarming flavors without animal products, making it a dish I can share with everyone in my life. It has quickly become a family favorite, perfect for brunches, picnics, and even cozy dinners.
Why It’s a Reader Favorite
What makes this recipe special is how beautifully it captures the essence of the traditional quiche Lorraine while ensuring it’s entirely plant-based. By using vibrant vegetables, aromatic herbs, and a satisfying crust, each slice offers a burst of flavor that delights the taste buds. This quiche is not only delicious but also healthier, as it is made without heavy creams or eggs. Its versatility allows it to be enjoyed any time of day, making it a must-try for anyone looking to elevate their plant-based cooking repertoire.
What You’ll Need
For the Crust:
- 1 ½ cups all-purpose flour (or gluten-free flour blend)
- Pinch of salt
- ½ cup vegan butter, cold and cubed
- 2-4 tablespoons ice water
For the Filling:
- 1 cup silken tofu
- 1 cup almond milk (or any plant-based milk)
- 2 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
For the Vegetables:
- ½ cup onion, finely chopped
- 1 cup spinach, chopped (fresh or frozen)
- 1 cup mushrooms, sliced
- ½ cup tomatoes, diced
- ¼ cup fresh chives or parsley, chopped
Choosing high-quality ingredients is key to this recipe. For the crust, consider using organic flour and butter for better flavor. Make sure your vegetables are fresh to ensure maximum flavor and nutrients.
How to Prepare This Recipe
Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a mixing bowl, combine the flour and salt for the crust. Add the cold vegan butter and mix until the mixture resembles coarse crumbs.
Step 3: Gradually add ice water, one tablespoon at a time, until the dough comes together. Form it into a disk, wrap it in plastic, and refrigerate for about 30 minutes.
Step 4: While the dough chills, heat a skillet over medium heat. Add the chopped onions and sauté until translucent, about 4-5 minutes.
Step 5: Add the mushrooms and spinach to the skillet and cook until the mushrooms are soft and the spinach is wilted. Season with a little salt and pepper, then remove from heat and let cool.
Step 6: In a blender, combine the silken tofu, almond milk, nutritional yeast, cornstarch, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy.
Step 7: Roll out the chilled dough on a lightly floured surface, and fit it into a 9-inch pie pan. Poke the bottom with a fork to prevent bubbling.
Step 8: Spread the sautéed vegetables evenly over the crust, then pour the tofu mixture on top, making sure to cover the veggies completely.
Step 9: Bake the quiche for 45-50 minutes, or until the filling is set and the top is slightly golden.
Step 10: Allow the quiche to cool for a few minutes before slicing. Serve warm, garnished with fresh chives or parsley.
Tips & Recipe Variations
- For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
- Feel free to mix in your favorite vegetables like bell peppers, zucchini, or artichokes for added flavor.
- You can replace silken tofu with cashew cream for a richer texture.
- To make ahead, prepare the quiche and store it in the refrigerator before baking. Just bake it fresh the next day!
- Store leftovers in an airtight container in the fridge for up to 3 days, and reheat in the oven for best results.
How to Serve
This delicious vegan quiche Lorraine works beautifully as part of a brunch spread alongside fresh fruit, salads, and nutty bread. Pair it with a refreshing green salad dressed with lemon vinaigrette for a lighter meal or serve it with a side of roasted potatoes for a substantial dinner. For beverages, consider mimosas for brunch or herbal teas for a cozy touch in the evening. Plating it on a vibrant serving dish can enhance its visual appeal don’t forget to sprinkle additional herbs as a final touch!
Common Questions
Can I make this recipe ahead of time?
Yes, you can prepare the quiche a day in advance and store it in the refrigerator. Just bake it before serving.
Can I freeze the leftovers?
Yes, you can freeze individual slices wrapped in foil. Thaw in the refrigerator before reheating.
What can I use instead of silken tofu?
You can use cashew cream or a store-bought vegan egg mixture as alternatives.
How do I prevent the dish from becoming watery?
Be sure to squeeze out excess moisture from frozen spinach and sauté vegetables until they are not wet before adding them to the quiche.
Can I make this vegetarian or dairy-free?
This recipe is already dairy-free, but to make it vegetarian, simply replace the silken tofu with your favorite egg substitute.
Conclusion
This delightful vegan quiche Lorraine holds a special place in my heart, offering a harmonious blend of flavors that brings family and friends together around the table. It exemplifies how plant-based cooking can be both satisfying and healthy, allowing everyone to enjoy the experience without compromise. I encourage you to give this recipe a try, share your version, and let me know how it turned out for you. Your kitchen will soon be filled with delicious aromas, and I hope it becomes a cherished dish in your home just like it has in mine.
“I never thought a vegan quiche could be this rich and flavorful! This recipe is a game changer for my brunch gatherings.”
– Sarah W.
Vegan Quiche Lorraine
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the flour and salt for the crust. Add the cold vegan butter and mix until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, until the dough comes together. Form it into a disk, wrap it in plastic, and refrigerate for about 30 minutes.
- While the dough chills, heat a skillet over medium heat. Add the chopped onions and sauté until translucent, about 4-5 minutes.
- Add the mushrooms and spinach to the skillet and cook until the mushrooms are soft and the spinach is wilted. Season with a little salt and pepper, then remove from heat and let cool.
- In a blender, combine the silken tofu, almond milk, nutritional yeast, cornstarch, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy.
- Roll out the chilled dough on a lightly floured surface, and fit it into a 9-inch pie pan. Poke the bottom with a fork to prevent bubbling.
- Spread the sautéed vegetables evenly over the crust, then pour the tofu mixture on top, making sure to cover the veggies completely.
- Bake the quiche for 45-50 minutes, or until the filling is set and the top is slightly golden.
- Allow the quiche to cool for a few minutes before slicing. Serve warm, garnished with fresh chives or parsley.
Notes
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