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Vegan Quiche Lorraine

A delightful plant-based version of the classic French quiche Lorraine, packed with vibrant vegetables and a creamy tofu filling, perfect for brunch or dinner.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Brunch, Main Course
Cuisine: French, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups all-purpose flour (or gluten-free flour blend) Consider using organic for better flavor.
  • Pinch of salt
  • 0.5 cups vegan butter, cold and cubed
  • 2-4 tablespoons ice water
For the Filling
  • 1 cup silken tofu Can be replaced with cashew cream for a richer texture.
  • 1 cup almond milk (or any plant-based milk)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • Salt and pepper, to taste
For the Vegetables
  • 0.5 cup onion, finely chopped
  • 1 cup spinach, chopped (fresh or frozen) Make sure to squeeze out excess moisture from frozen spinach.
  • 1 cup mushrooms, sliced
  • 0.5 cup tomatoes, diced
  • 0.25 cup fresh chives or parsley, chopped For garnishing.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  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.
  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.
  4. While the dough chills, heat a skillet over medium heat. Add the chopped onions and sauté until translucent, about 4-5 minutes.
  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.
  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.
Assembly and Baking
  1. 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.
  2. Spread the sautéed vegetables evenly over the crust, then pour the tofu mixture on top, making sure to cover the veggies completely.
  3. Bake the quiche for 45-50 minutes, or until the filling is set and the top is slightly golden.
  4. Allow the quiche to cool for a few minutes before slicing. Serve warm, garnished with fresh chives or parsley.

Notes

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 make this ahead of time and store it in the refrigerator before baking.