Vegan Quiche Lorraine Recipe from Baconish

This quiche bakes up light, fluffy, and custardy, just the way I like it. Enjoy this for brunch with my favorite side dish, the mimosa.
Course Main Course
Cuisine Vegan
Keyword vegan quiche lorraine
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 20 minutes
Total Time 1 hour 25 minutes
Servings 8
Calories 300kcal
Author Becky Striepe


  • 1/2 cup raw cashews
  • 14 ounces soft tofu drained
  • 3 tablespoons cornstarch
  • 3 tablespoons nutritional yeast
  • 1 tablespoon white miso paste
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1 teaspoon olive oil
  • 1 cup chopped seitan bacon or your favorite vegan bacon
  • 1 cup vegan shredded cheddar cheese
  • 1 9-inch vegan pie crust
  • chopped fresh chives for garnish


  • Preheat the oven to 350F. In a blender or food processor, pulse the cashews until they are finely ground. Add the tofu, cornstarch, nutritional yeast, miso paste, mustard, salt, and onion powder, then blend again until the mixture is very smooth.
  • Heat the oil in a medium skillet over medium-high heat. Add the bacon pieces and cook until they are browned and crispy, 5 to 6 minutes.
  • In a large bowl, mix the tofu filling with the bacon and cheese. Pour the filling into the prepared pie crust and bake for 45 minutes, until deep golden brown on top. Cool on a wire rack for 20 minutes. Garnish with chopped fresh chives before serving.


Recipe from Baconish © 2016 by Leinana Two Moons. Used with permission from Vegan Heritage Press.


Calories: 300kcal