Vegan Quiche Lorraine
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.
A creamy and smoky vegan quiche Lorraine made with a silken tofu filling in a flaky pastry shell.
Nutrition per serving
Ingredients
crust
filling
seasoning
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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