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–+ servings
vegan quiche lorraine reteta

Vegan Quiche Lorraine

Here's how you can make the popular quiche Lorraine - vegan! This delicious dairy-free, egg-free quiche has the perfect 'cheesy' and 'buttery' texture of the original French recipe, with a chickpea-flour custard and smoked tofu instead of bacon.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Choose Serving Size 8

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 the flour, salt, and sugar. Add the coconut oil and pulse a few times until the mixture is crumbly. Add the ice water and mix until the dough just comes together, so you can easily shape it into a ball.
  • Turn the dough out onto a flour-dusted surface. Use a rolling pin to roll it into a circle the size of your quiche pan.
  • Preheat the oven to 200C/400F.
  • Grease a quiche pan with a little oil and press the dough in evenly. Prick the bottom all over with a fork and bake blind for 15 minutes. Remove from the oven and set aside while you prepare the filling.
  • In a skillet, heat some oil over medium heat and add the sliced leek. Saute for about 2 minutes, then add the spinach leaves and saute for 3 minutes more, until wilted. Set aside.
  • In a mixing bowl, whisk together the chickpea flour and water until smooth and well combined.
  • Whisk in the olive oil, garlic powder, nutritional yeast, salt, white pepper, nutmeg, turmeric, and thyme.
  • Spread the sauteed veggies, sliced tofu, and half of the shredded vegan mozzarella into the baked quiche crust. Pour the chickpea mixture evenly over the top. Finish with the remaining shredded vegan mozzarella.
  • Bake in the preheated oven for about 30 minutes, until the custard is set and the top is lightly golden.

Notes

Bake the crust blind for 15 minutes before filling, and make sure the sauteed leeks and spinach are well drained so the custard sets.