This simple vegan Quiche Lorraine has a savory tofu filling with tomatoes, kale and mushrooms, in a homemade gluten-free crust. A perfect tart for breakfast or brunch.Jump to Recipe
What is Quiche Lorraine?
Quiche is a classic French dish usually made from cream or milk and eggs. Sometimes cheese, vegetables and chopped meat might be added. It is then baked in pastry crust. It’s essentially a savory tart, popularly served at breakfast or brunch.
Quiche Lorraine, though popular in France, was actually derived from German culture. The word comes from the German word, “kuchen”, which means “cake”. It was served as far back as medieval times, in a German controlled city named Lothringen, which would be later renamed Lorraine by the French. The traditional version is made with eggs, cream and bacon but does not include cheese.
How do you make Quiche Lorraine vegan?
It’s pretty simple to make a vegan quiche Lorraine. Tofu is the perfect substitute for the filling as it provides the flavour 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.
Allow the quiche to cool so it could set up before slicing. Truth is, I didn’t wait when I made this because it smelled so good coming from the oven. I shamelessly ate a quarter of the hot quiche and it was so delicious but soft and creamy. Once it was cooled, it got firmer and was easier to slice.
How do you make a gluten free quiche crust from scratch?
You’ll need to start with a good gluten free flour blend. Two that are affordable and have received great reviews on Amazon and other blogs are Bobs Red Mills Gluten Free 1 to 1 Baking Flour and Pamela’s Products Gluten Free All Purpose Flour Blend. Next, you’ll need some 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 so you may have to add an extra 1 to 2 tablespoons of water to this recipe if you use the buttery sticks.
When adding the spread to the flours, use a fork or knife to cut the spread into tiny chunks. After adding the remaining ingredients, 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. If it’s not holding together then you might need to add more water. The dough should be firm and not too wet or sticky as this could make it tough.
The gluten free dough can be used immediately and does not require resting. Personally I haven’t noticed a huge difference in the end results either way. Simply press it into the 7-inch tart pan and you’re good to go. No rolling pin needed.
Do you pre-bake gluten free quiche crust before filling?
No I don’t. I’ve found that gluten free dough does not get soggy as easily as wheat flour dough and it bakes quicker. So I tend to skip the pre-baking step usually required for other dough types.
How do you serve vegan Quiche?
You can serve a vegan quiche Lorraine with different sides, including soups, potatoes, roasted, steamed or sautéed veggies and much more. You can also serve it on its own.
How do you store the vegan quiche?
Once baked and completely cooled, you can wrap the whole quiche with foil and store in the fridge. Alternatively, you can slice the quiche into individual serving sizes and place in a storage container. The quiche can be stored for about 3 to 4 days in the fridge.
I would not recommend freezing vegan quiche as the texture and consistency of tofu changes once frozen and thawed. It could become crumbly and lose the creamy texture.
How do you reheat a vegan quiche?
To reheat the quiche you can place it 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 for the whole quiche.
More savory vegan breakfast recipes:
Gluten free Vegan Quiche Lorraine
- 7 inch Tart Pan
- Stand or Immersion Blender
- 1 cup all-purpose gluten free flour, plus 1 tbsp (155 g)
- 1/2 tbsp sugar
- 4 1/2 tbsps vegan butter or spread, (90g)
- 1 tbsp ground flaxseed
- 2 tsps lemon juice or apple cider vinegar
- 4 tbsps water
- 3 small mushrooms, sliced
- 10.5 oz firm tofu, 300g
- 2 tsps all purpose seasoning
- 2 tsps nutritional yeast
- 2 cloves garlic, minced
- salt and black pepper, to taste
- 1 stalk scallion, plus extra slices for garnish
- 1 kale leaf, remove from stem
- 4 grape tomatoes, sliced
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.
- 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.
- 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.
- 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.
- Bake for 15 to 20 mins. Allow the quiche to cool to get firm enough for slicing.
- 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.
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