vegan Quiche Lorraine

There’s something about the aroma of a freshly baked quiche that immediately brings me back to my childhood in Germany — those gray, chilly afternoons when the windows fogged from the oven’s warmth and my friend’s mother would call us to the table. Outside, the air smelled of rain and wood smoke. Inside, we’d sit together, our cheeks pink from the cold, as she sliced into a golden, flaky quiche Lorraine still steaming from the oven.

Back then, it was the classic version — rich with cream, eggs, and bits of smoky bacon — served with a crisp green salad tossed in homemade mustard vinaigrette. I can still remember the sound of the fork breaking through that buttery crust, the creamy filling balancing perfectly against the tangy greens.

Today, I make a vegan quiche Lorraine, and it’s every bit as comforting. The transformation feels like a bridge between past and present — a way of honoring those cozy kitchen memories while keeping to my plant-based values. The magic lies in the details: silken tofu blended with vegan egg powder for a custardy texture, a hint of kala namak for that subtle “eggy” aroma, and smoky tempeh or coconut bacon for the savory depth that once came from lardons.

When I bake it now, my kitchen fills with the same nostalgic warmth. I still serve it with a simple salad — fresh lettuce, cucumber, and cherry tomatoes — lightly dressed with olive oil and lemon. It’s humble, yet deeply satisfying.

This dish is more than just a recipe; it’s a memory reborn. A slice of home, reinvented for the seasons of my life.

(Scroll down for the full recipe — flaky vegan crust, creamy filling, and all the cozy nostalgia.)

Vegan Quiche Lorraine

Bettina Chrysofakis-Baiduc

A rich and savory vegan Quiche Lorraine with caramelized onions, smoky plant-based deli slices, and a creamy tofu-based custard in a flaky homemade crust. Perfect warm or at room temperature for brunch, lunch, or dinner.

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Course Main Course

Cuisine German

Servings 2 9-10 inch pies

Ingredients

  

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🥧 Ingredients

For the Crust

• 240 g 8.5 oz / 1 cup cold vegan butter, cut into small cubes
• 500 g 4 cups all-purpose flour
• 2 tsp salt
• 10 g vegan egg powder ≈ 2 vegan eggs
• 100 mL ⅓ cup + 1 Tbsp sparkling/mineral water
• 4 –6 Tbsp cold water

For the Filling

• 2 × 14 oz 400 g packs firm tofu, mashed
• 1 × 16 oz 454 g pack silken tofu
• Liquid from 2 cans of chickpeas aquafaba
• 12 Tbsp ¾ cup + ¾ cup nutritional yeast, divided
• 1 tsp black salt kala namak
• 6 Tbsp olive oil 4 + 2 Tbsp divided
• 1½ tsp vegetable bouillon powder 1 + ½ tsp divided
• 15 g vegan egg powder ≈ 3 vegan eggs
• 150 mL ⅔ cup sparkling/mineral water (for the vegan eggs)
• 3 Tbsp all-purpose flour
• 120 mL ½ cup soy milk
• 1 pack 5.5 oz / 156 g plant-based deli slices (e.g. Tofurky Hickory Smoked), chopped
• 1 pack 8 oz / 227 g Trader Joe’s plant-based grated parmesan
• 4 large sweet onions thinly sliced
• ¼ tsp turmeric
• Freshly ground black pepper to taste
• Optional: 1–2 packs 6 oz / 170 g each spinach, chopped or whole leaves

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Instructions

 

Step 1 – Make the Dough

• Cut the cold butter into small cubes.
• On a lightly floured surface, combine flour and salt.
• Add butter, vegan egg powder, and 2–3 Tbsp cold water.
• Knead quickly by hand into a smooth dough. If too dry, add a little more cold water.
• Flatten the dough, wrap in foil or plastic wrap, and refrigerate for about 30 minutes.

Step 2 – Prepare the Quiche Shells

• Preheat oven to 180 °C (356 °F) (fan 160 °C / 320 °F).
• Grease two 24–26 cm quiche pans with vegan butter.
• Divide the dough into two equal portions.
• Roll each portion out to a circle about 4 cm (1½ in) larger than the pan diameter.
• Line the pans with dough, pressing lightly into the edges. Trim or fold in the overhang.
• Prick the base several times with a fork.
• Line with baking paper and add pie weights or dry beans.
• Pre-bake for 10 minutes. Remove weights and let cool slightly.

Step 3 – Caramelize the Onions

• In a large pan, heat 2 Tbsp olive oil over medium heat.
• Add sliced onions and cook slowly until soft and golden brown.
• Add a splash of water as needed to prevent burning.
• Set aside.

Step 4 – Prepare the Filling

• In a blender, combine aquafaba, 6 Tbsp nutritional yeast, 1 tsp bouillon powder, 1 tsp black salt, 4 Tbsp olive oil, turmeric, and pepper. Blend until smooth.
• Pour this mixture over the mashed firm tofu and let it soak.
• In the same blender, blend silken tofu, 6 Tbsp nutritional yeast, 2 Tbsp olive oil, and ½ tsp bouillon until smooth.
• Add this silken tofu blend to the mashed tofu mixture.
• Stir in flour, soy milk, and plant-based parmesan.
• Mix vegan egg powder with mineral water (for 3 vegan eggs) and whisk until smooth, then fold into the tofu mixture.
• Add the chopped Tofurky slices and optional spinach. Mix gently until just combined.

Step 5 – Assemble

• Spread the caramelized onions evenly over the bottom of each pre-baked crust.
• Pour the filling over the onions and smooth the top.

Step 6 – Bake

• Bake both quiches at 180 °C (356 °F) for 60 minutes, until golden and set.
• Let rest for 20–30 minutes before slicing.

🍽 Serving Suggestion

• Serve warm or at room temperature with a side salad or roasted vegetables.
• Keeps well refrigerated for up to 3 days; reheat gently in the oven.

Notes

🥧 Vegan Quiche Lorraine (for 2 quiches, 24–26 cm / 9–10 inch)

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Crust

Ingredient	Metric	Imperial / US	Notes
Vegan butter (cold, cubed)	240 g	8.5 oz / 1 cup	Use unsalted, cold
All-purpose flour	500 g	4 cups
Salt	2 tsp	2 tsp
Vegan egg powder	10 g	about 2 vegan eggs	Follow brand’s equivalent ratio
Sparkling / mineral water	100 mL	⅓ cup + 1 Tbsp	For dough
Cold water	4–6 Tbsp	4–6 Tbsp	Add as needed to form smooth dough

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Filling

Ingredient	Metric	Imperial / US	Notes
Firm tofu, mashed	2 × 400 g	2 × 14 oz packs	Press and crumble
Silken tofu	454 g	16 oz pack	Adds creaminess
Aquafaba (liquid from chickpeas)	from 2 cans	from 2 cans
Nutritional yeast	12 Tbsp total	¾ cup + ¾ cup	Divided between blends
Black salt (kala namak)	1 tsp	1 tsp	For “eggy” flavor
Olive oil	6 Tbsp	6 Tbsp	4 + 2 Tbsp divided
Vegetable bouillon powder	1½ tsp	1½ tsp	1 + ½ tsp divided
Vegan egg powder	15 g	~3 vegan eggs	For binding
Sparkling / mineral water (for eggs)	150 mL	⅔ cup
All-purpose flour	3 Tbsp	3 Tbsp	Thickener
Soy milk	120 mL	½ cup
Plant-based deli slices (e.g. Tofurky Hickory Smoked)	156 g	5.5 oz pack	Chopped
Vegan parmesan (Trader Joe’s)	227 g	8 oz pack	Shredded
Sweet onions, thinly sliced	4 large	4 large	Caramelized
Turmeric	¼ tsp	¼ tsp	Adds color
Black pepper	to taste	to taste
Spinach (optional)	1–2 × 170 g packs	1–2 × 6 oz packs	Fresh or thawed chopped spinach

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Baking

Step	Temperature	Time	Notes
Pre-bake crust	180 °C (fan 160 °C) / 356 °F	10 min	With baking weights
Bake filled quiche	180 °C / 356 °F	60 min	Until golden and set
Rest before serving	—	20–30 min	For clean slices

🧰 Equipment

• 2 quiche or tart pans (24–26 cm / 9–10 inch)
• Rolling pin
• Mixing bowls
• Blender or high-speed mixer (e.g., Nutribullet)
• Whisk
• Frying pan or skillet
• Wooden spoon or spatula
• Measuring cups and spoons
• Baking paper (parchment paper)
• Pie weights or dried beans
• Knife and cutting board
• Cooling rack

Keyword Vegan

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