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    Home » Simple Vegan Recipes » Main dishes

    Easy Vegan Quiche Lorraine

    Last Modified: Jan 30, 2020 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Video Print
    vegan quiche Lorraine in the pie tin with a piece taken out
    vegan quiche Lorraine on a white plate with a salad. A bite is on a fork.
    vegan quiche Lorraine on a white plate with a salad. A bite is on a fork. Text overlay.

    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!

    vegan quiche Lorraine in the pie tin with a piece taken out

    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.

    Jump To:
    • Making the filling
    • Choosing a vegan pie crust
    • Make-ahead directions
    • Substitutions
    • Serving and storage directions
    • Vegan Quiche Lorraine Recipe
    • Frequently asked questions
    tofu, vegan bacon, and other quiche ingredients arranged on a marble table

    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!

    pressing tofu in the EZ Tofu Press on a white plate

    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.

    tofu, vegan bacon, and other quiche ingredients arranged on a marble table

    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.

    vegan quiche Lorraine on a white plate with a salad. A bite is on a fork.

    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 in the pie tin with a piece taken out

    Vegan Quiche Lorraine Recipe

    Vegan quiche Lorraine is rich, decadent, and flavorful. Packed with plant-based bacon, it's a new favorite vegan brunch or dinner recipe!
    Prevent your screen from going dark
    Print Pin Rate
    Course: Main Course
    Cuisine: Vegan
    Keyword: vegan quiche lorraine
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Cooling Time: 20 minutes
    Total Time: 1 hour
    Servings: 6 servings
    Calories: 416kcal
    Author: Becky Striepe

    Ingredients

    • 1 frozen, pre-made vegan pie crust

    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

    Leftovers will keep for up to 4 days in the refrigerator. Warm the quiche back up in the oven or microwave or serve leftovers cold or at room temperature. It's delicious at any temperature!
    To make this ahead of time, make the filling and store it separately from the pie crust. When you're ready to serve, add the filling to the crust and bake as directed in the recipe,

    Nutrition

    Nutrition Facts
    Vegan Quiche Lorraine Recipe
    Amount per Serving
    Calories
    416
    % Daily Value*
    Fat
     
    28
    g
    43
    %
    Saturated Fat
     
    6
    g
    30
    %
    Polyunsaturated Fat
     
    8
    g
    Monounsaturated Fat
     
    9
    g
    Cholesterol
     
    1
    mg
    0
    %
    Sodium
     
    1105
    mg
    46
    %
    Potassium
     
    290
    mg
    8
    %
    Carbohydrates
     
    27
    g
    9
    %
    Fiber
     
    4
    g
    16
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    14
    g
    28
    %
    Vitamin A
     
    939
    IU
    19
    %
    Vitamin C
     
    4
    mg
    5
    %
    Calcium
     
    69
    mg
    7
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

    Frequently asked questions

    What is quiche Lorraine?

    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.

    What's the difference between quiche Lorraine and Florentine?

    Quiche Lorraine is a quiche with cheese and bacon. Quiche Florentine uses cheese and spinach as the filling.

    What is a quiche?

    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.

    Can you freeze this quiche?

    I don't recommend freezing the leftovers, because it can alter the texture in an unappetizing way.

    Do you have to pre-bake the crust?

    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.

    More Vegan main dishes

    • Vegan Stuffed Shells
    • Easy vegan chorizo
    • Easy Vegan Instant Pot Risotto
    • 20-Minute Creamy Miso Ramen

    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

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      Recipe Rating




    1. Michelle

      May 02, 2016 at 1:05 am

      Sounds so delicious, I will be serving this when my meat loving family visits this summer!

      Reply
    2. Greg @ Full of Beans

      May 01, 2016 at 6:23 pm

      I bet a lot of people would really love this one - great idea. This will be bookmarked for the next sunday brunch

      Reply
    3. Vegan Heaven

      May 01, 2016 at 5:18 am

      I LOVE vegan quiche and this one looks just perfect. Yummy! :-)

      Reply
    4. Linda @ Veganosity

      April 29, 2016 at 5:25 pm

      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. :)

      Reply
    5. Sara M Lopez

      April 29, 2016 at 4:37 pm

      My Favorite vegan bacon would be tofu bacon so far. Can't wait to try more!

      Reply
    6. The Vegan 8

      April 29, 2016 at 3:16 pm

      WOw, that looks like one incredible hearty quich! SO many flavors!

      Reply
    7. Lucie @WIN-WIN FOOD

      April 29, 2016 at 9:17 am

      I love quiche! It's the perfect comfort food :) This one looks amazingly creamy and I love the seitan bacon in there!

      Reply
    8. Sophia, Veggies Don't Bite

      April 28, 2016 at 3:16 pm

      I love a good quiche! That miso in there I bet gives it an amazing flavor. Looks delish, what a fun book!

      Reply
    9. Piper

      April 28, 2016 at 1:50 pm

      My fave is Eggplant bacon-yum!!

      Reply
    10. Ellen

      April 28, 2016 at 11:55 am

      I haven't found one I really like, yet!

      Reply
    11. Lydia Claire

      April 27, 2016 at 9:25 pm

      My favorite is shitake mushroom bacon!

      Reply
    12. Corrine

      April 27, 2016 at 9:03 pm

      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.

      Reply
    13. Roseanne

      April 27, 2016 at 4:04 pm

      My favorite is seitan bacon. I have yet to try making coconut bacon!

      Reply
    14. Ann S

      April 27, 2016 at 4:02 pm

      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.

      Reply
    15. Jackie of Vegan Yack Attack

      April 27, 2016 at 3:19 pm

      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!

      Reply
    16. Karen D

      April 27, 2016 at 1:35 pm

      I like coconut bacon.

      Reply
    17. Paula

      April 27, 2016 at 1:30 pm

      I love quiche, & this looks like a delicious one! My favorite "bacon" is tempeh bacon.

      Reply
    18. Linda

      April 27, 2016 at 12:43 pm

      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 :)

      Reply
    19. Turtlemoon

      April 27, 2016 at 11:39 am

      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 :(

      Reply
      • Becky Striepe

        April 27, 2016 at 11:56 am

        Oh man, that stinks! I hope you can get it sorted.

        Reply
    20. Aimee / Wallflower Kitchen

      April 27, 2016 at 6:27 am

      Wooooow this looks good!! I wish I was in the US so I could enter :-(

      Reply
    21. Mel @ avirtualvegan.com

      April 26, 2016 at 11:45 pm

      That quiche looks amazing and I love the sound of the book. Entering your giveaway now....

      Reply
    22. Alisa @ Go Dairy Free

      April 26, 2016 at 10:44 pm

      I just got a copy of that book - it looks so creative! This quiche looks like a must make from it.

      Reply
    23. Amy L

      April 26, 2016 at 9:35 pm

      i love the crunchiness of mushroom bacon! Super yum :)

      Reply
    24. charj

      April 26, 2016 at 5:32 pm

      My favorite vegan bacon is dehydrated eggplant bacon.

      Reply
    25. Sheila

      April 26, 2016 at 5:25 pm

      I like coconut bacon, but would like to try some others.

      Reply
    26. Natalie | Feasting on Fruit

      April 26, 2016 at 1:02 pm

      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 :)

      Reply
    27. Leah M | love me, feed me

      April 26, 2016 at 9:58 am

      I really like shitake bacon!! And coconut bacon because it's so crunchy and works in sweet or savoury dishes! This quiche looks amazzzzzzing!!

      Reply
    28. Jenn

      April 26, 2016 at 9:56 am

      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!

      Reply
    29. Hedi

      April 26, 2016 at 9:31 am

      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!

      Reply
    30. Jacky

      April 25, 2016 at 11:29 pm

      Tempeh and tofu are always good but I love a good eggplant or shiitake bacon!

      Reply
    31. Cheryl Gillean

      April 25, 2016 at 10:01 pm

      I have not had the pleasure of eating any plant based bacon. Would love to know how to make it.

      Reply
    32. Natalie

      April 25, 2016 at 9:34 pm

      So far I have only tried coconut bacon and tofu bacon. I would love to win this cookbook and expand my bacon repertoire!

      Reply
    33. Kristina

      April 25, 2016 at 11:26 am

      my favorite vegan bacon is probably shiitake bacon!

      Reply
      • Kristina

        April 25, 2016 at 11:28 am

        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!

        Reply
        • Becky Striepe

          April 25, 2016 at 11:36 am

          I can't wait to try that one. So innovative!

          Reply

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    About Me

    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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