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.
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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:
- butter
- cream
- milkfat
- butterfat
- egg or albumin
- lard
- oleic acid or oleinic acid
- whey
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.
Make-ahead directions
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.
Substitutions
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.
Vegan Quiche Lorraine Recipe
Ingredients
The filling
- 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
Instructions
- 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.
Video
Notes
Nutrition
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.
Michelle
Sounds so delicious, I will be serving this when my meat loving family visits this summer!
Greg @ Full of Beans
I bet a lot of people would really love this one - great idea. This will be bookmarked for the next sunday brunch
Vegan Heaven
I LOVE vegan quiche and this one looks just perfect. Yummy! :-)
Linda @ Veganosity
That is one good looking quiche! I love making vegan bacon. My Portobello bacon is one of the most popular recipes on my blog. I have to check out this book! Thanks for sharing. :)
Sara M Lopez
My Favorite vegan bacon would be tofu bacon so far. Can't wait to try more!
The Vegan 8
WOw, that looks like one incredible hearty quich! SO many flavors!
Lucie @WIN-WIN FOOD
I love quiche! It's the perfect comfort food :) This one looks amazingly creamy and I love the seitan bacon in there!
Sophia, Veggies Don't Bite
I love a good quiche! That miso in there I bet gives it an amazing flavor. Looks delish, what a fun book!
Piper
My fave is Eggplant bacon-yum!!
Ellen
I haven't found one I really like, yet!
Lydia Claire
My favorite is shitake mushroom bacon!
Corrine
I haven't tried a non commercial vegan bacon so it's hard to say. I still haven't found a commercial one yet that compares to the real thing but I'll never go back to an animal based bacon.
Roseanne
My favorite is seitan bacon. I have yet to try making coconut bacon!
Ann S
This recipe looks great! I will definitely give it a try. I like tempeh bacon pretty well, and I tried a recipe for bacon made from portabella mushrooms that was pretty good too. I want to try eggplant bacon next.
Jackie of Vegan Yack Attack
Quiche is something my mom always made for dinner when I was younger and this one seriously looks even more delicious than the ones that I loved!
Karen D
I like coconut bacon.
Paula
I love quiche, & this looks like a delicious one! My favorite "bacon" is tempeh bacon.
Linda
I've never had vegan bacon before! I had no idea there were so many varieties. My favorite sandwich in the world used to be BLTs. But I love animals more so gave it up. I would LOVE to win a copy of this great-sounding book because my budget is so tight. Was happy to find your FB page and have also subscribed to your newsletter :)
Turtlemoon
looks delish! I have tried a couple of veggie bacons but really still enjoy the homemade tempeh bacon best. Want to enter but for some reason my pc has stopped communicating with any rafflecopters and i cannot figure out why :(
Becky Striepe
Oh man, that stinks! I hope you can get it sorted.
Aimee / Wallflower Kitchen
Wooooow this looks good!! I wish I was in the US so I could enter :-(
Mel @ avirtualvegan.com
That quiche looks amazing and I love the sound of the book. Entering your giveaway now....
Alisa @ Go Dairy Free
I just got a copy of that book - it looks so creative! This quiche looks like a must make from it.
Amy L
i love the crunchiness of mushroom bacon! Super yum :)
charj
My favorite vegan bacon is dehydrated eggplant bacon.
Sheila
I like coconut bacon, but would like to try some others.
Natalie | Feasting on Fruit
My mom used to make a non-vegan quiche that looked exactly like this...or should I say this looks exactly like it...either way the fact that this is vegan is unbelievable and making me hungry! I actually haven't tried any vegan bacon :o I don't really eat much tofu or tempeh and I haven't gotten around to making the mushroom or coconut kind. But I'd do it for quiche :)
Leah M | love me, feed me
I really like shitake bacon!! And coconut bacon because it's so crunchy and works in sweet or savoury dishes! This quiche looks amazzzzzzing!!
Jenn
I've had tempeh bacon before which was really good, but I've never tried to make my own version at home. I would love to check out this book and see all the options. And this quiche looks so delicious! Just like the real thing!
Hedi
Can you believe I have never tried any vegan bacon? Always find it a bit strange to taste, like I am kinda cheating or something :-)))) Book sounds fantastic!
Jacky
Tempeh and tofu are always good but I love a good eggplant or shiitake bacon!
Cheryl Gillean
I have not had the pleasure of eating any plant based bacon. Would love to know how to make it.
Natalie
So far I have only tried coconut bacon and tofu bacon. I would love to win this cookbook and expand my bacon repertoire!
Kristina
my favorite vegan bacon is probably shiitake bacon!
Kristina
ack - my comment got away from me! :)
in addition to shiitake bacon, I tried the NEWEST bacon over the weekend, rice paper bacon! it was good and I have so many plans... ha!
Becky Striepe
I can't wait to try that one. So innovative!