How to Make the Perfect Vegan Quiche Lorraine
French · Medium · 65 min · 6 servings
This vegan quiche Lorraine is a stunning plant-based reinvention of the French classic featuring a silky tofu and cashew filling flavored with smoky bacon-style bits and melted vegan cheese. This vegan recipe is perfect for weekend brunch and tastes so rich and indulgent that no one will miss the eggs or dairy.
Why this recipe works
This Vegan Quiche Lorraine recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 65 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 320 calories with 12g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 1 sheet vegan shortcrust pastry
- 1 block silken tofu drained
- 0.5 cup raw cashews soaked for 2 hours
- 3 tablespoons nutritional yeast
- 0.5 teaspoon black salt kala namak
- 0.5 cup smoked tempeh or vegan bacon bits
- 1 teaspoon smoked paprika
- 0.5 cup shredded vegan cheese
Step by step instructions
Step 1: Prepare the pastry shell
Preheat the oven to 375 degrees Fahrenheit. Press the vegan shortcrust pastry into a 9-inch tart pan and trim the edges. Prick the base with a fork and blind bake with parchment and baking weights for 12 minutes until just set and lightly golden. Remove the weights and bake for 3 more minutes then set aside to cool slightly.
Step 2: Blend the filling
Drain the soaked cashews and add them to a blender with the silken tofu, nutritional yeast, black salt, and smoked paprika. Blend on high for 90 seconds until the mixture is completely smooth and creamy. Taste and adjust seasoning as needed.
Step 3: Assemble the quiche
Scatter the smoked tempeh or vegan bacon bits and half the shredded vegan cheese evenly over the pre-baked pastry shell. Pour the blended tofu filling over the top and spread gently. Sprinkle the remaining vegan cheese on top.
Step 4: Bake and rest
Bake the assembled quiche at 375 degrees Fahrenheit for 30 to 35 minutes until the filling is set with just a slight wobble in the center and the top is lightly golden. Allow the quiche to cool for 15 minutes before slicing to allow the filling to fully firm up.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- silken tofu → firm tofu blended with a splash of plant milk for a slightly denser texture
- raw cashews → blanched almonds soaked overnight as a nut substitute
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Skipping the blind baking step which leads to a soggy undercooked pastry base
- Slicing the quiche too soon while still hot causing the filling to run and collapse
Nutrition facts
Per serving: 320 calories, 12g protein, 28g carbs, 18g fat, 3g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →