This recipe is sponsored by EZ Tofu Press All opinions are 100% my own.
Vegan quiche Lorraine is rich, decadent, and flavorful. Packed with plant-based bacon, it's a new favorite vegan brunch or dinner recipe!
Quiche Lorraine is a French classic that's easy to make totally vegan! You make the tofu-based filling in the blender and pour it into a pre-made pie crust. It's an easy, show-stopping brunch or dinner dish.
Making the filling
Start by pressing your tofu in the EZ Tofu Press. Pressing is important, because you will make up for the liquid you press out with creamy soy or oat milk.
I love to press my tofu using my EZ Tofu Press. It gets around a half cup of water out of my tofu, and it does it in 10 minutes flat!
While the tofu presses, pop that pie crust into the oven to pre-bake.
Now, cook up your favorite vegan bacon until it's nice and crispy. Set the bacon aside while you make the rest of the quiche Lorraine filling.
Then, add pressed tofu to your food processor along with olive oil, nutritional yeast, lemon juice, and seasonings. Process until you have a totally smooth batter, adding soy milk to get it to a good, creamy texture.
Fold the bacon into the tofu batter along with shredded vegan cheddar and parmesan.
Transfer the tofu mixture to a prepared vegan pie crust and bake your vegan quiche Lorraine until it's golden on top.
Choosing a vegan pie crust
Don't worry. You don't have to pony up for an expensive vegan pie crust.
Many brands of conventional pie crusts are vegan!
Just check the ingredients of the frozen pie crusts in your grocery store. The ingredients to keep an eye out for are:
- egg or albumin
- oleic acid or oleinic acid
Don't let that list intimidate you, though! There are plenty of accidentally vegan pie crusts at the grocery store. Start with the store brand crusts, because those tend to be animal product-free, in my experience.
My favorite shortcut when looking for accidentally vegan products is to check the allergy disclosure. With something like a pie crust, the non-vegan ingredients are mostly egg- and dairy-derived. If it doesn't say "contains milk" or "contains egg," you're in business.
To make this ahead of time, make the filling and store it separately from the pie crust.
When you're ready to serve, bake the crust, add the filling and bake as directed in the recipe below.
To make this recipe gluten-free, just choose a gluten-free pie crust.
For oil-free, make up for the oil in the filling by adding extra soy milk and leave the vegan bacon uncooked. The texture will be a bit different, but it will still have that great, smoky flavor! You'll also want to use a recipe for an oil-free pie crust.
Classic quiche Lorraine uses a teensy bit of nutmeg. If the idea of nutmeg in a savory dish seems odd to you, feel free to omit it.
The black salt gives this quiche a bit of an eggy flavor. If you don't have black salt, table salt works fine in its place.
Serving and storage directions
Once the quiche is cool, you are ready to slice and serve! I like to serve this with a green salad or a nice soup to go with it.
Here are some ideas to serve with your vegan quiche Lorraine:
- warm Brussels sprout salad
- air fryer vegetables
- kale and broccoli salad
- eggplant tomato soup
- yellow split pea soup
- corn chowder
Store leftovers in the fridge in an airtight container. Leftover quiche will keep for up to four days. You can reheat the leftovers or serve warm or at room temperature.
More vegan cheese recipes
Vegan Quiche Lorraine Recipe
- 8 ounces vegan bacon - chopped
- 1 block extra firm tofu - pressed
- 2 tablespoons olive oil - divided
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- ¾ teaspoon black salt - or regular salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
- ¼ soy or oat milk - or more, as needed. Depending on how you press your tofu.
- ¾ cup vegan cheddar shreds
- ⅓ cup vegan parmesan shreds
- Preheat the oven to 350° F. Follow the package directions to pre-bake the crust. This can vary by brand.
Prepare the Filling
- In a frying pan, heat a tablespoon of the olive oil on medium high heat. Add the bacon and cook until it's crispy. Set this aside.
- Combine the tofu, remaining olive oil, nutritional yeast, lemon juice, black salt, black pepper, nutmeg, and ¼ cup of soy milk in your food processor. Process until you have a thick, creamy mixture, adding more splashes of the soy milk as needed to get a creamy, spreadable consistency.
- Fold the bacon, cheddar, and parmesan shreds into the tofu mixture.
Assemble the quiche
- Spread the tofu mixture into the pie crust and use a spatula or back of a spoon to even out the top.
- Bake for 30-35 minutes, then let it cool for 20 minutes before slicing and serving.
Frequently asked questions
Quiche Lorraine is a savory pie filled with eggs, cream, cheese, and bacon. The crust for quiche Lorraine can be made with bread dough or short-crust pastry.
Quiche Lorraine is a quiche with cheese and bacon. Quiche Florentine uses cheese and spinach as the filling.
Think of quiche as sort of a savory pie. Conventional quiche uses eggs and cheese as the filling. This vegan quiche replaces the egg with tofu and black salt. Instead of cow cheese, it uses a blend of non-dairy cheeses.
I don't recommend freezing the leftovers, because it can alter the texture in an unappetizing way.
I do recommend pre-baking the crust for this vegan quiche Lorraine recipe. If you don't, the bottom of the crust can end up underdone. It's still edible but not as good as if you pre-bake.