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Vegan Quiche Lorraine

My take on this brunch favorite has all the creamy, smoky and cheesy flavor without any of the guilt. Try my Vegan Quiche Lorraine recipe and see how truly tasty plant based living can be!
5 from 1 vote
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Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 8 people
Calories: 248kcal
Author: Sarah McMinn

Ingredients

  • 1 frozen pie crust
  • 1 tablespoon olive oil
  • 1 medium white onion, peeled and thinly sliced
  • 2 cloves garlic, minced
  • 4 oz mushrooms, thinly sliced
  • 4 cups fresh spinach chopped and loosely packed
  • 4 oz. vegan bacon, homemade or storebought
  • 14 oz. firm tofu, drained and patted dry
  • 3 tablespoon nutritional yeast
  • 2-3 tablespoon non-dairy milk
  • 2 tablespoon all-purpose flour
  • 2 teaspoon lemon juice
  • 1 teaspoon dehydrated minced onion
  • ½ teaspoon sea salt
  • ½ teaspoon turmeric, optional
  • ¼ teaspoon pepper
  • ½ cup vegan cheese shreds

Instructions

  • Preheat the oven to 350 degrees F. Remove the frozen pie crust and let it thaw slightly while preparing the filling.
  • Prepare the vegan bacon. Follow the instructions on the back of the package to cook the bacon until it is crispy and fragrant. If you are making homemade bacon, use these instructions.
  • To make the quiche filling, heat 1 tablespoon of oil over low heat. Add sliced onions and sauté to caramelize until golden and fragrant. This takes about 10 minutes. Add garlic and mushrooms and sauté another 5 minutes, stirring frequently. Once mushrooms are golden brown, add vegan bacon and spinach and cook for 1 minute until the spinach is wilted. Remove from heat and set aside. 
  • In a food processor or blender combine tofu, nutritional yeast, 2 tablespoons non-dairy milk, flour, onions, lemon juice, sea salt, and turmeric (if using) until smooth, scraping down the sides as necessary. You may need to add an additional tablespoon or two of milk to get your mixture smooth. Transfer to a bowl. Add mushroom/spinach mixture and vegan cheese. Stir everything together until vegetables are evenly incorporated. Season with pepper and adjust seasonings to taste.
  • Spoon filling into the chilled pie crust, smoothing over the top. Bake for 40-45 minutes until the top has browned slightly and the quiche is firm when wiggled.  Remove from the oven and allow the quiche to cool for 20 minutes before slicing. Serve warm.

Notes

Serving and Storing – Make sure to let quiche cool 20 minutes before slicing into it. Otherwise, it will fall apart. Serve the quiche with cinnamon rolls, roasted potatoes, a simple green salad, and a Bloody Mary for the perfect weekend brunch. Leftover quiche can be stored in the refrigerator for up to 3 days.
Recipe Tips
  1. The filling can be made up to 1 day ahead of time. Store it in the refrigerator until ready to assemble.
  2. If you want to make mini quiches, this recipe should fit 12 muffins molds.
  3. Blend your tofu until completely smooth so that you have a silky smooth consistency.
Time Saving -To save time, buy a store-bought vegan pie crust which can be found in the freezer section at most well-stocked grocery stores.

Nutrition

Calories: 248kcal | Carbohydrates: 28g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Sodium: 340mg | Potassium: 493mg | Fiber: 4g | Sugar: 2g | Vitamin A: 4510IU | Vitamin C: 6.5mg | Calcium: 56mg | Iron: 3.3mg