Vegan Quiche Lorraine (Egg-Free)

Ingredients

• 1 Shortcrust pastry (vegan, store-bought or homemade)
• 200 g Firm tofu (pressed and cut into small cubes for tofu bacon)
• 2 tbsp Soy sauce (for tofu bacon marinade)
• 0.5 tsp Liquid smoke (or smoked paprika)
• 1 tsp Maple syrup (for tofu bacon marinade)
• 1.5 cup Chickpea flour (also known as gram flour)
• 2 cup Water (to mix with chickpea flour)
• 3 tbsp Nutritional yeast (for cheesy flavor)
• 0.5 tsp Kala Namak (black salt for eggy flavor)
• 0.25 tsp Turmeric (for color)
• 0.5 cup Vegan cream (soy or oat cream)

Steps

1. 1

   Preheat your oven to 350°F (180°C).

2. 2

   Prepare the tofu bacon by mixing soy sauce, liquid smoke, and maple syrup in a bowl. Toss the cubed tofu in the marinade and let sit for 10 minutes.

3. 3

   Sauté the marinated tofu in a pan over medium heat until browned and slightly crispy, about 8-10 minutes.

4. 4

   Roll out the shortcrust pastry and fit it into a tart tin. Prick the bottom with a fork and blind bake for 10 minutes.

5. 5

   In a large bowl, whisk together the chickpea flour, water, nutritional yeast, kala namak, turmeric, and vegan cream until smooth and no lumps remain.

6. 6

   Spread the cooked tofu bacon evenly over the bottom of the pre-baked pastry crust.

7. 7

   Pour the chickpea flour mixture over the tofu bacon.

8. 8

   Bake the quiche for 35-45 minutes until the filling is set and the top is golden brown.

9. 9

   Remove from the oven and let the quiche rest for at least 20 minutes before slicing to allow the chickpea filling to firm up completely.

Notes

The resting time is crucial for chickpea flour-based quiches; if cut too early, the filling may seem soft. For a different texture, you can substitute the chickpea flour and water with 400g of silken tofu blended with 2 tablespoons of cornstarch.

Nutrition per serving

• main course
• vegan
• egg-free
• quiche
• tofu
• chickpea flour
• french
• plant-based