Vegan Quiche Lorraine
Here’s how you can make the popular quiche Lorraine – vegan! This delicious vegan quiche Lorraine has the perfect ‘cheesy’ and ‘buttery’ texture of the original French recipe without any dairy!
It’s time to show you the savory French recipes I have prepared for you as part of this month’s French cuisine challenge! Quiche Lorraine is one of the most popular French recipes and you’ve probably heard about it, but here are some details you may not know about this wonderful dish.
First of all, a quiche is a savory open tart with a pastry crust and filled with eggs, milk or cream, cheese, meat, seafood or vegetables. It can be served hot or cold, as a main dish or appetizer and it’s a popular party food served all over the world.
Quiche is known as a classic French dish but it actually originated in Germany. The word itself is derived from the German word ‘kuchen’ which means cake. The origins of quiche date back to the medieval times, in Lothringen, a city under German rule which the French later renamed Lorraine.
The original quiche Lorraine recipe is a tart with a filling made with eggs, cream, cheese, and bacon. If you add onions to this mix you can transform the quiche Lorraine into quiche Alsacienne. The quiche crust was originally made from bread dough but nowadays a puff pastry or shortcrust is used.
There are so many varieties of quiche. I even made some crustless vegan quiche recipes if you want to try other varieties. Here are my asparagus quiche and bell pepper quiche.
Hope you’ll like my vegan version of this world-known recipe! Give it a try and tell me how it was! 😀
Vegan Quiche Lorraine
Ingredients
For the quiche crust:
- 2 ¼ cups all-purpose flour
- ½ cup coconut oil soft but not liquid
- 1 tsp salt
- 1 Tbsp sugar
- ½ cup ice water
For the filling:
- 10 cups spinach leaves
- 1 cup smoked tofu sliced, cut it into small bits like you would use bacon in the original recipe
- 1 leek sliced (just the white part)
- ½ tsp nutmeg
- 1 tsp turmeric
- 1 tsp white pepper
- 1 tsp thyme
- ½ cup vegan mozzarella shredded (homemade or store-bought)
- 1 cup chickpea flour
- 2 ¼ cups water
- 2 Tbsp olive oil
- 1 tsp garlic powder
- 2 Tbsp nutritional yeast
- ½ tsp salt
Instructions
- In a food processor, combine flour, salt, and sugar. Add coconut oil and pulse a few times until the mixture is crumbly. Add water, and mix until the dough comes together so you could easily shape it into a ball.
- Put your dough on a flour dusted surface. Use a rolling pin to roll it into a circle – the shape of your quiche pan.
- Preheat the oven to 200C/400F.
- Grease a quiche pan with some oil and add the dough evenly. Prick the bottom with a fork and bake blind for 15 minutes. Remove it from the oven and set it aside as you prepare the filling.
- In a skillet, heat some oil over medium heat and add the sliced leeks. Saute for about 2 minutes, add spinach leaves and saute for 3 minutes more. Set aside.
- In a mixing bowl, add chickpea flour and water, whisk together until well combined.
- Add oil, garlic powder, nutritional yeast, salt, pepper, nutmeg, turmeric, and thyme.
- Put the sauteed veggies, sliced tofu and half of the shredded vegan mozzarella into the baked quiche crust. Pour the chickpea mixture over. Top with the rest of shredded vegan mozzarella.
- Let it bake in the preheated oven for about 30 minutes.
If you make this, please leave a review and rating if you liked this recipe! ★★★★★
I love this recipe! Thank you for sharing. I’ve made 3 times – just omitted leeks- added mushrooms and red& green peppers. Looking at the pictures shown, the texture looks just like quiche. How’d you get it to come out like that? Mine looks like pot pie until it’s been refrigerated.
Mine came out kind of like cake batter consistency! I followed recipe with aquafaba instead of oil and baked for well over 30 mins when i realized that it was still soupy. What do you think this could’ve been? I did it in a regular sized quiche pan but it almost seemed like there was too much batter.
Yes, that might have been the cause. The dry-wet ingredients ration in this recipe is very important so keep this in mind when making substitutions.
Hi, I’m so glad that this morning I was looking for a recipe for vegan and gluten-free quiche and I found your site. I hope to find more great menus. I have 2 questions. Is 2 Tbsp nutritional yeast normal yeast, the kind you bake yeast cakes with? What is their role in the filling of the quiche? And another question, my problem is with the vegan cheeses that are like plastic and not like normal cheeses, how do you know what good cheese is? Do you have a recipe for homemade mozzarella? Thanks
Thank you Rona! No, nutritional yeast is different from bakers yeast. It is also called inactive dry yeast flakes. Its role is to provide a cheesy flavor. I use it all the time in my vegan recipes to give them that cheesy, umami flavor. It also acts like a mild binding agent. Check out my homemade mozzarella recipe here: https://gourmandelle.com/how-to-make-stretchy-vegan-mozzarella-cheese/ I tend to avoid store-bought cheeses from the exact same reason. Most of them are not that healthy so it’s better to make them at home if you can. I have a few other vegan cheese recipes on my blog.
Could I use all purpose flour in place of the chickpea flour? We don’t have rice flour or chickpea flour.
Sure!
I made this for dinner tonight and it was a hit with even the free-range eaters in my house. I made a few very small changes. Bob’s red mill 1-1 GF flour in the crust, couldn’t find smoked tofu but found smoked tempeh. Used 1/4 of each sea salt and indian black salt for an eggy flavor. And topped it with sliced cherry tomatoes! Thank you for this recipe my 14 year old asked for it to be added to the rotation!
Ps. It says rate this recipe below but there are no stars showing, not sure why so here ⭐⭐⭐⭐⭐
Thank you so much, Amy! I’m happy to hear you and your family liked the recipe! 😀
I forgot to rate the recipe 🙂
I have to say, I LOVE this recipe. I’ve made it several times, including today where I did it crustless and omitted the oil but added some aquafaba. I only had regular tofu today as the pandemic has made tofu, especially the smoked, scarce. I did add liquid smoke and it was still delicious, but better with the smoked tofu. At Christmas, I made this and added homemade coconut bacon and filled a mini muffin tin with store bought puff pasty rolled thin and made mini quiche Lorraine. They were to die for. I’ve made these in unsweetened tart shells as well. Amazing.
Thank you! I’m so happy you liked it! 😀 Great idea with the coconut bacon.
Lovely recipe. I cheated a bit and used readymade puff pastry.
Thank you, Lynette! Great idea, it’s faster this way. 😉
Can you give me an idea of where I might find smoked tofu? What brand do you use? Or can I just add some liquid smoke to the mixture?
I use Inedit, but that is a Romanian brand. Adding liquid smoke should do the trick. Alternatively, you can use some smoked paprika too.
Great recipe, so delicious warm or cold! Thank you!
Thank you! Happy to hear you liked the recipe!
I don’t use coconut oil. Can I replace the coconut oil with olive oil or groundnut oil n still get the same taste n texture for the quiche ?
Sure!
hi Ruxandra
Spotted your quiche and want to make it for my daughter. In the mixing bowl you say to place ( garlic power, nutritional yeast and salt ). I am unable to see these items nor quantities in your list of ingredients……… Please help.
Regard Keith.
H, Kieth. I just checked and these are the last items on the ingredients list.
1 tsp garlic powder
2 Tbsp nutritional yeast
½ tsp salt
Can you make ahead and freeze.
Never tried it, but I guess it could work.
I did this when I made it for Christmas. I baked it and froze it , then on the day I covered it with foil and reheated it in the oven. Turned out great.
Loved it! Made it yesterday and it turned out perfect, just like in your photos. Thanks!
You’re welcome!
This looks amazing.. I am thinking of using organic almond flour instead .. what do you think ? … thanks., Sheryl
It should work! 😀
Making this ASAP! Thanks
Let me know how it turned out! 😀
This is the most visually appealing vegan quiche I’ve ever seen. Bravo!
Thank you, Lauren! Hope you’ll give it a try! 😀
can i use chick pea flour to make the pastry ?
I have no idea, but you can test and see how it turns out. It may be too crumbly though. If you want it gluten-free, maybe use a mix of flours, like Schar for example.
This recipe sounds really tasty. I don’t like chickpea flour, it has a very strong raw taste. Can I subsititue it for another kind of flour? Can you suggest what kind?
You can use rice flour. 😉