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 The quiche crust was originally made from bread dough but nowadays a puff pastry or shortcrust is used.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.
Nutrition
If you make this, please leave a review and rating if you liked this recipe! ★★★★★
KBee
Wednesday 20th of March 2024
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.
rey
Sunday 25th of June 2023
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.
Ruxandra
Monday 11th of March 2024
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.
Rona Raviv
Saturday 11th of February 2023
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
Ruxandra
Monday 11th of March 2024
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.
Rachel
Friday 9th of April 2021
Could I use all purpose flour in place of the chickpea flour? We don't have rice flour or chickpea flour.
Ruxandra
Monday 13th of September 2021
Sure!
Amy
Tuesday 9th of February 2021
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 ⭐⭐⭐⭐⭐
Ruxandra
Friday 12th of February 2021
Thank you so much, Amy! I'm happy to hear you and your family liked the recipe! :D