Vegan Quiche Lorraine

vegan quiche lorraine reteta

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.

The French Market Cookbook_ Vegetarian Recipes from My Parisian Kitchen

I recommend this cookbook!

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.

vegan quiche lorraine recipe

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 The quiche crust was originally made from bread dough but nowadays a puff pastry or shortcrust is used.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! 😀

french vegan quiche lorraine

4.9 from 7 reviews
Vegan Quiche Lorraine
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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!
Serves: 8
  • For the quiche crust:
  • 2 ¼ cups (~280g) all-purpose flour
  • ½ cup (~120g) coconut oil, soft but not liquid
  • 1 tsp salt
  • 1 Tbsp sugar
  • ½ cup ice water
  • For the filling:
  • 2 cups (~450g) spinach leaves
  • 1 cup (~250g) sliced smoked tofu (cut it into small bits like you would use bacon in the original recipe)
  • 1 large 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 (~120g) chickpea flour
  • 2¼ cups (~500ml) water
  • 2 Tbsp olive oil
  • 1 tsp garlic powder
  • 2 Tbsp nutritional yeast
  • ½ tsp salt
  1. 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.
  2. Put your dough on a flour dusted surface. Use a rolling pin to roll it into a circle - the shape of your quiche pan.
  3. Preheat the oven to 200C/400F.
  4. 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.
  5. 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.
  6. In a mixing bowl, add chickpea flour and water, whisk together until well combined.
  7. Add oil, garlic powder, nutritional yeast, salt, pepper, nutmeg, turmeric, and thyme.
  8. 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.
  9. Let it bake in the preheated oven for about 30 minutes.
easy vegan quiche lorraine

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I’m Ruxandra Micu, a food blogger with extensive experience in online marketing and design. I’m passionate about cooking, nutrition, and helping businesses grow. I want to help people live a healthier life and to teach them the benefits of a clean, vegetarian diet. Need online marketing services and want me to help you grow your blog/business? Check out my portfolio > < and contact me!

28 Comments on “Vegan Quiche Lorraine”

  1. 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.

  2. 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?

    1. I use Inedit, but that is a Romanian brand. Adding liquid smoke should do the trick. Alternatively, you can use some smoked paprika too.

  3. 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 ?

  4. 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.

    1. 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

    1. 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.

  5. This looks amazing.. I am thinking of using organic almond flour instead .. what do you think ? … thanks., Sheryl

    1. 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.

    2. 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?

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