plantbased vegan quiche Lorraine Questa ricetta è disponibile anche in italiano
If you’re you’re looking for a recipe for vegan quiche that tastes exactly what you’ve been missing since going vegan or plant based, you’ve come to the right place!
As usual I will guide you on how to make the most amazing vegan quiche with 100% vegan ingredients that you can easily find in the shops, or, if that’s not the case, I will suggest some great substitutions that will work just fine.
For today’s recipe I’ve decided to make and show you the most classic quiche: the Quiche Lorraine.
Did you know…?
When we talk about quiche we assume hundred percent that we’re talking about a French classic, right?
Wrong!
Trust me, I was as shocked as you when I first found out this fact!
Believe it or not, the first country to have invented quiche is actually Germany. The name, in fact, derives from the German word “Kuchen” that means cake.
It was only later that the French recalled it Lorraine and since then, quiche has become one of their most known classic dishes.
But what’s a quiche Lorraine?
Quiche Lorraine is basically an open pie with a base made of short-crust pastry (sometimes puff pastry or bread dough are also used) filled with a creamy mixture of eggs, cheese and cream, enriched with smoked lardons or bacon bits.
The pie is firstly blind baked, then the hearty filling goes in and everything is cooked together until firm.
Quiche Lorraine is nowadays well known worldwide and it’s typically served as starter or main, but sometimes it can also be found on breakfast menus.
Shopping list for the vegan quiche Lorraine recipe (no tofu)
Today making a completely vegan version of this dish is a really easy job, thanks to the variety of vegan alternatives available in pretty much every big supermarket.
In order to nail this dish and recreate the authentic flavour and look we are going to need some:
– vegan bacon alternative literally the one that works the best for you (I’ve used the one of the brand called Vivera, for those intrested);
– plantbased double cream (I used Elmea Double);
– tapioca powder to be found in Asian shops or you can easily order it online – if cannot find you can substitute it with chickpea flour, but I highly recommend to get your hands on tapioca anyway as it is a great ingredient in a vegan household (definitely one of my must have ingredients!);
– kala namak aka black salt essencial for the eggy flavour, available in most Asian shops, health/organic shops, or simply online as well.
– turmeric which you can easily found in pretty much any foodshop in the spice aisle, not essencial but suggested to give the quiche a pale yellow-ish colour. plantbased quiche
How to make vegan quiche Lorraine (Plantbased Quiche)
First thing is to start with the crust. You can make or own or buy an already made one.
Making the own pastry is pretty simple and straightforward, and it only requires 3 ingredients: flour, vegan butter and cold water. To learn how to make a perfect shortcrust pastry you can follow this recipe.
Once we have our pastry sorted we can move onto the next step: blind bake the crust.
To do that we simply have to roll the pastry into roughly 1/2 cm thickness and layer onto a tart dish. Pierce the pastry in a few points with a fork or skewer and put on a weight on top.
You can use dry beans or ceramic baking beans and place them on a foil sheet on top of the pastry.
In the meantime we can start preparing the filling.
All we need to do is to fry the vegan bacon in a pan until crispy (it’s up to you if you want to put some extra oil in the pan, for the one I used I don’t think it’s necessary), then set it aside and allow it to cool for a bit.
Next we can pour all the liquids and the spices in a food processer bowl and blend it all together for a few seconds until smooth and creamy.
Last but not least we need to fold in the crispy bacon bits and pour the mixture in our blind baked base once it’s done.
Finally we can bake our vegan quiche Lorraine until golden and gorgeous.
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Vegan Quiche Lorraine Recipe (Plantbased)
Ingredients:
1 Vegan Shortcrust Pastry
250 ml Vegan Double Cream
75 gr Vegan Bacon
30 gr Parmesan Cheese alternative
2 tbps Plantbased Milk (Oat)
1 tbsp Tapioca Starch
½ tbsp Turmeric
1 tsp Black Salt (Kala Namak)
½ tsp Nutmeg
Pepper
Method:
1. Preheat the oven at 180°C/350°F.
2. Roll the pastry 1/2 cm thich and arrange onto a tart tray (I’ve used a 20 cm fluted flan tin) and pierce the surface with a fork. Layer a foil sheet on top of the pastry, fill with dry beans or ceramic beans and blind bake for 15-20 minutes.
3. Fry the vegan bacon in a pan until crispy.
4. In a food processor add: cream, milk, tapioca, black salt, turmeric, nutmeg, pepper and grated vegan parmesan. Blend until smooth.
5. Add the crispy bacon and gently fold it in. Set aside temporarely.
6. Once the base is baked, remove the beans and the foil (be carefull as it will be very hot!).
7. Carefully pour in the filling and bake at 180 for 25-30 minutes, or until golden and slightly set.
8. Before serving, wait at least another 10 minutes to remove the quiche from the mould.
This vegan quiche Lorraine can be enjoyed warm, at room temperature or even chilled.
You can store the quiche in the fridge up to 3-4 days in an airtight container.
This recipe is also suitable for home freezing. plantbased quiche
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
people
|
- 1 Vegan Shortcrust Pastry
- 250 ml Vegan Double Cream
- 75 gr Vegan Bacon
- 30 gr Parmesan Cheese alternative
- 2 tbps Plantbased Milk Oat
- 1 tbsp Tapioca Starch
- tbsp ½Turmeric
- 1 tsp Black Salt Kala Namak
- tsp ½Nutmeg
- Pepper
Ingredients
|
|
- Preheat the oven at 180°C/350°F.
- Roll the pastry 1/2 cm thich and arrange onto a tart tray and pierce the surface with a fork. Layer a foil sheet on top of the pastry, fill with dry beans or ceramic beans and blind bake for 15-20 minutes.
- Fry the vegan bacon in a pan until crispy.
- In a food processor add: cream, milk, tapioca, black salt, turmeric, nutmeg, pepper and grated vegan parmesan. Blend until smooth.
- Add the crispy bacon and gently fold it in. Set aside temporarely.
- Once the base is baked, remove the beans and the foil (be carefull as it will be very hot!).
- Carefully pour in the filling and bake at 180 for 25-30 minutes, or until golden and slightly set.
- Before serving, wait at least another 10 minutes to remove the quiche from the mould.
