Bring your brunch game to the next level with this vegan Quiche Lorraine. It's easy make using tofu, dairy-free cheese, seitan bacon, and a pre-made crust. Serve it on on Easter, Mother's Day, or any time you're craving a savory breakfast. It's great for dinner, too! This delicious meat-free recipe is from Baconish by Leinana Two Moons.
Vegan Quiche Lorraine
I've never had a non-vegan quiche lorraine. In fact, I've never had a non-vegan quiche! I grew up on foods that came out of boxes, bags, and cans, and I wasn't a very adventurous eater until I went vegan.
These days, I make tofu quiches often. They're traditionally thought of as a vegan or brunch dish, but we often have them for dinner.
What is Quiche Lorraine?
For many years I thought of Quiche Lorraine as a B-52s song, but it's actually a French dish. It consists of a pastry crust filled with cream, eggs, and bacon or ham. These days cheese is added, but it's not considered traditional. It originated in the French region of Lorraine.
What You Need
- Raw cashews
- Soft tofu,
- Nutritional yeast
- White miso paste
- Onion powder
- Olive oil
- Vegan bacon
- Vegan shredded cheddar cheese
- Vegan pie crust
- Fresh chives
Sometimes I use my homemade tempeh bacon in this recipe. Other times I buy pre-made vegan bacon. If you want tempeh bacon, you can use Lightlife's Smoky Tempeh Strips or Tofurky's Marinated Smoky Maple Bacon Tempeh Strips. If you prefer seitan, try Upton's Natural's or Sweet Earth's. Of course, Baconish is loaded with homemade bacon recipes.
Pre-Made Pie Crust
Although a lot of pre-made pie crusts are accidentally vegan, always read the ingredients list buying. My favorite is Wholly Wholesome Whole Wheat Pie Crust. They come in a two-back, so I tend to double this recipe and freeze one of the quiches.
How to Make Vegan Quiche Lorraine
This recipe is super easy to make.
- First you preheat your oven to 350˚F.
- In a blender or food processor, you pulse the cashews until they are finely ground.
- Then you add the tofu, cornstarch, nutritional yeast, miso paste, mustard, salt, and onion powder, and blend again until the mixture is very smooth.
- Next you add the oil in a medium skillet over medium-high heat and cook the bacon pieces until they are browned and crispy, about 5 or 6 minutes.
- In a large bowl, you mix the tofu filling with the bacon and cheese.
- Next you pour the filling into the prepared pie crust and bake for 45 minutes, until deep golden brown on top.
- Cool your quiche on a wire rack for 20 minutes.
- Garnish the quiche with chopped fresh chives before serving.
Serving Your Vegan Quiche Lorraine
I've made this recipe many times and I've served it at several potlucks. It's always a hit! I've made it as the recipe is written as one large quiche, but I've also used phyllo cups to make bite-sized snacks for parties.
I like to serve my quiche alongside roasted potatoes and a green vegetable, such as sautéed kale or roasted Brussels sprouts.
Quiche can be served hot or cold, but I prefer it hot.
I remember when I decided to go vegetarian in the early 90s. My friend Irina was in disbelief. “You’re giving up bacon? How could you do that?” I wish someone had told me back then that Irina’s comment was actually the first in a long line of bacon comments that I’d be subject to for the next few decades. Or maybe it is better that I didn’t know. As a food blogger, I receive many comments about bacon. All. The. Time. So much so, in fact, that I’ve had to block the word “bacon” from being used in comments on my Facebook page.
The truth is that even though I haven’t eaten meat in over 20 years, I’ve never given up bacon. I’ve given up bacon from animals, yes, but there’s plenty of bacon to be found in the vegan world – from pre-made tempeh and seitan bacon to homemade mushroom or coconut bacon. The key to getting the salty, smoky, fatty flavor of bacon lies in the seasonings, and Leinana Two Moons shows you how to make many types of vegan bacon using simple ingredients in her book Baconish.
Baconish: Sultry and Smoky Plant-Based Recipes from BLTs to Bacon Mac & Cheese is full of both recipes for homemade plant-based bacon and recipes that use vegan bacon. The recipes are easy-to-make (you won’t believe how easy that Quiche Lorraine is!), and use easy-to-find ingredients, which means there are no longer any excuses left for eating bacon that comes from animals.
The recipes in Baconish range from bacony classics, like Denver Omelets, BLT Sandwiches, and Wedge Salads, to creative new favorites, such as Chocolate Chip Coffee Cake with Cherries and Bacon, Bacon and Cashew Caramel Corn, and Chocolate-Peanut Bacon Truffles.
You can make your own bacon using one of Leinina’s ten recipes for vegan bacon (yes, ten), or you can use store-bought. The recipes are flexible, and you can sub one type of bacon for another, if you wish.
No animals were harmed in the recipes in Baconish, and vegan bacon won’t clog your arteries. It just might make the bacon lovers in your life convert to veganism, though! Baconish is the perfect book for omnivores who want to reduce their meat intake, vegans who are looking for super delicious recipes, and anyone who wants to enjoy salty, crispy plant-based bacon!
Vegan Quiche Lorraine from Baconish by Leinana Two Moons
- ½ cup raw cashews
- 1 14-ounce container soft tofu drained
- 3 tablespoons cornstarch
- 3 tablespoons nutritional yeast
- 1 tablespoon white miso paste
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon onion powder
- 1 teaspoon olive oil
- 1 cup chopped seitan bacon or your favorite vegan bacon
- 1 cup vegan shredded cheddar cheese
- 1 9-inch vegan pie crust
- Chopped fresh chives for garnish
- Preheat the oven to 350˚F. In a blender or food processor, pulse the cashews until they are finely ground. Add the tofu, cornstarch, nutritional yeast, miso paste, mustard, salt, and onion powder, then blend again until the mixture is very smooth.
- Heat the oil in a medium skillet over medium-high heat. Add the bacon pieces and cook until they are browned and crispy, 5 to 6 minutes.
- In a large bowl, mix the tofu filling with the bacon and cheese. Pour the filling into the prepared pie crust and bake for 45 minutes, until deep golden brown on top. Cool on a wire rack for 20 minutes. Garnish with chopped fresh chives before serving.
More Brunch Recipes You Might Enjoy Include
- Tofu Frittata
- Greek Frittata
- Broccoli and Sun-Dried Tomato Frittata
- Spinach Mushroom Quiche
- Asparagus Tart from Jazzy Vegetarian’s Deliciously Vegan
- Broccoli Quiche Cups