Vegan Quiche Lorraine
This simple vegan quiche lorraine has a savory gluten-free crust filled tofu, tomatoes, kale and mushrooms. Great for breakfast or brunch!
This gluten-free vegan quiche lorraine is a savory breakfast tart made without eggs and dairy. It’s pretty simple to make.
Tofu is the perfect substitute for the filling as it provides the flavor and structure similar to eggs plus the creaminess without using heavy cream.
Mushrooms have a nice meaty flavor making them a good substitute for bacon. I used shiitake in this recipe but oyster and portobello mushrooms would work perfectly fine as well.
How to make Vegan Quiche Lorraine
(This is a quick summary of the step. The full details are in the recipe card at the end.)
1. Make the gluten-free crust and press into the tart tin. Set aside.
2. Preheat the oven.
3. Heat the oil in a small frying pan and add the sliced mushrooms and cook until browned for about 5 minutes. Remove from heat.
4. Add to a blender, the tofu (drained), garlic, scallions, nutritional yeast and seasonings and blend until smooth and creamy.
5. Stir in kale with a spoon then pour the mixture into the unbaked tart shell, spreading evenly. Top with sliced tomatoes, mushrooms and extra scallions.
6. Bake for 15 to 20 mins. Allow it to cool to get firm enough for slicing.
Key tips for making the crust
1. Choose a good gluten-free flour blend that’s suitable for baking.
Two affordable brands are Bob’s Red Mills Gluten Free 1 to 1 Baking Flour and Pamela’s Products Gluten Free All Purpose Flour Blend.
2. Use dairy-free butter or spread.
Earth Balance makes vegan buttery spreads and sticks that work well for baking.
Please note that the sticks contain less water than spreads. You may have to add an extra 1 to 2 tablespoons of water to this recipe if you use the buttery sticks.
3. Try not to completely mix the butter into the flour
Use a fork or knife to cut the butter or spread into tiny chunks. Carefully form the mixture into a dough without completely dissolving the spread. This is key to creating the tender, shortbread texture of the crust.
I like using a spatula or my hand for this step and gently press every bit of the mixture together until it’s in the shape of a ball. Add more liquid if need.
The dough should be firm and not too wet or sticky as this could make it tough.
Do you pre-bake the quiche crust before filling?
No, I don’t prebake the crust before filling. I’ve found that gluten-free dough does not get soggy as easily as wheat flour dough. It also bakes quicker, so the prebaking step is not necessary.
Serving Suggestions
You can serve tofu quiche with different sides, including soups, potatoes, roasted, steamed or sautéed veggies and much more. You can also serve it on its own.
Storage Tips
Once baked and completely cooled, you can wrap the whole quiche with foil and store in the fridge.
Alternatively, you can slice it into individual servings and place in a storage container. It can be stored for about 3 to 4 days in the fridge.
I would not recommend freezing as the texture and consistency of tofu change once frozen and thawed. It could become crumbly and lose the creamy texture.
How to reheat
To reheat, place in a preheated oven at 350F/176C for 15 minutes or 10 minutes for individual slices.
It can also be removed from the pan and reheated in a microwave for 1 minute for slices and up to 3 minutes if reheating whole.
More savory breakfast recipes
- Savory Vegan Breakfast
- Vegan Biscuits and Gravy
- High Protein Vegan Breakfast
- Vegan Tempeh Bacon Sandwich
- Vegan Grits and Greens
Vegan Quiche Lorraine
Equipment
- 7 inch Tart Pan
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
Quiche Crust
- 1 cup (155 g) gluten-free all-purpose flour, plus 1 tbsp
- ½ tablespoon (7 g) sugar
- 4 ½ tbsps (90 g) vegan butter or spread
- 1 tablespoon (15 g) ground flaxseed
- 2 teaspoons (10 ml) lemon juice or apple cider vinegar
- 4 tbsps (59 ml) water
Tofu Filling
- 3 (3) small mushrooms, sliced
- 10.5 oz (300 g) firm tofu
- 2 teaspoons (10 g) all purpose seasoning
- 2 teaspoons (3 g) nutritional yeast
- 2 cloves garlic, minced
- salt and black pepper, to taste
- 1 stalk scallion, plus extra slices for garnish
- 1 leaf kale, removed from stem
- 4 grape tomatoes, sliced
Instructions
To make the Gluten free crust:
- Add the ground flaxseed to a small bowl and stir in 2 tbsps of the water. Let it sit for about 15 mins to form a gel consistency. This will act as your egg substitute.1 tablespoon (15 g) ground flaxseed ,4 tbsps (59 ml) water
- Separately, mix all the dry ingredients in a bowl, then add the vegan butter or spread. Using a knife or fork, cut the butter or spread into smaller chunks, until the mixture resembles breadcrumbs. Next, add the flaxseed mixture and lemon juice.1 cup (155 g) gluten-free all-purpose flour ,1/2 tablespoon (7 g) sugar ,4 1/2 tbsps (90 g) vegan butter or spread ,2 teaspoons (10 ml) lemon juice or apple cider vinegar
- Gently combine and press the mixture together using a spatula or your hands to form a dough without dissolving the butter or spread. This is key to giving the crust it's shortbread-like texture. Gradually add the remaining water or more if needed. Dough should be firm but not sticky.
- Press the dough into a 7-inch tart pan and set aside.
To make the tofu filling:
- Preheat oven to 180C/356F.
- Heat a small frying pan and add 1 tsp of oil if it’s not non-stick. Add the sliced mushrooms and cook until browned for about 5 minutes. Remove from heat.3 small mushrooms
- Next, blend together the tofu (drained), garlic, scallions, nutritional yeast and seasonings until smooth and creamy. Stir in kale then pour into the tart shell, spreading evenly. Top with sliced tomatoes, mushrooms and extra scallions.10.5 oz (300 g) firm tofu ,2 teaspoons (10 g) all purpose seasoning ,2 teaspoons (3 g) nutritional yeast ,2 cloves garlic ,1 stalk scallion ,1 leaf kale ,4 grape tomatoes ,salt and black pepper
- Bake for 15 to 20 mins. Allow the quiche to cool to get firm enough for slicing.
Notes
- Vegan butter has a lower water content than spread, so add 1-2 extra tablespoons of water if needed.
- Try not to get the dough too wet as this might make it tough.
- Any brown mushrooms would work well in this recipe such as shiitake, oyster, crimini or even 1 portobello.