Vegan Quiche Lorraine
This egg-free, dairy-free, all Vegan Quiche Lorraine is a revised version of a French classic. Easy to make and fun to share, I’m sure it will become your new favorite Holiday recipe :-) Eat it warm or cold, it’s super good both ways!
Servings Prep Time
6people 15minutes
Cook Time
45minutes
Servings Prep Time
6people 15minutes
Cook Time
45minutes
Ingredients
Marinade for the tofu (skip if using smoked tofu)
Instructions
  1. Start by marinating your tofu (skip this step of you’re using smoked tofu). Whisk together the soy sauce, liquid smoke and garlic powder and pour over the cubed tofu. Let it rest while we proceed with the other steps (the more you let marinate, the more intense the flavor will be). Turn on your oven at 180°C / 350°F.
  2. Start by unrolling your pâte brisée, and carefully press into the base and sides of your pie dish, trim any excess with a sharp knife and, using a fork, randomly make holes in the pastry. Leave it aside as we prepare the mixture.
  3. In a bowl, gather the cornstarch, the nutritional yeast, the pinch of turmeric, the salt and pepper. Add a bit of the soy cream and whisk well before adding the rest of the cream.
  4. Pour the cream+cornstarch mixture over the pâte brisée, and then scatter the cubes of tofu all over.
  5. Now place your pie dish in the oven, let cook at 180°C / 350°F for 45 minutes (start checking around the 40th minute) and remove from the oven when the top is golden. Serve right away with a fresh salad, or let cool and pack for your gathering, picnic, party… It makes a great “next day” left-over meal.
Recipe Notes
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