Vegan Quiche Lorraine
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.
Ingredients
🥧 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
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)
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 |
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 |
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
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