French

Vegan Quiche Lorraine

Developing a good vegan quiche Lorraine recipe has been hanging over my head for at least a year. I had already figured out a really great way to turn tofu into smoky bacon bits, which I knew would be really great in a quiche, but my attempts at getting the consistency of the quiche filling just right eluded me at each attempt.

This vegan quiche lorraine is made from a base of chickpea flour. Smoky tofu bacon is the perfect filling. Makes a great dish for Sunday brunch, lunch or dinner!

Knowing that most vegan quiches are tofu-based and that my smoky bacon was also tofu, I didn’t want a tofu overload.

I had been using chickpea flour a lot to make Spanish omelets and pizza bases so figured there must be some way to turn it into a quiche filling.

My first attempts resulted in a less than stellar, dry, cracked quiche (albeit tasty).

Determined as I am, I continued to revisit the idea of a vegan quiche Lorraine over the course of the past year but each time not quite getting it.

I finally happened upon The Gourmet Vegan’s recipe for a chickpea flour-based quiche filling.

The process is simple: just by cooking the chickpea flour with boiling water for a few minutes it becomes extremely thick and creamy. Mix in your tofu bacon or veggies and pour it into your crust. Then once it’s baked it sets into a soft, moist, custard-like filling.

This vegan quiche lorraine is made from a base of chickpea flour. Smoky tofu bacon is the perfect filling. Makes a great dish for Sunday brunch, lunch or dinner!

Now I don’t think that anyone would mistake this for an egg-based quiche, the consistency is still not the same, but it’s definitely the best vegan quiche that I’ve ever had.

This filling works as a great base for all kinds of quiches. The Gourmet Vegan uses cauliflower and bell peppers, or you could use spinach, roasted vegetables, or broccoli –the only limit is your imagination.

But if you want it to be a quiche Lorraine then it needs some kind of bacon. I made mine by marinating tofu but when making vegan pho I also found that meaty mushrooms (like oyster, shiitake or portobello) work really well for this kind of smoky vegan bacon.

So if you avoid tofu for whatever reason, you can substitute it with some chopped up mushrooms.

Vegan Quiche Lorraine

Vegan Quiche Lorraine

Yield: Serves 6 - 8
Prep Time: 5 minutes
Cook Time: 50 minutes
Additional Time: 1 hour
Total Time: 1 hour 55 minutes

A delicious chickpea flour-based vegan quiche with smoky tofu bacon bits!

Ingredients

  • 1 single pie crust (I used my coconut oil vodka pie crust. Link in notes below)

For the smoky tofu bacon

  • 300 grams (10.5 oz) extra-firm tofu
  • 1 tablespoon tomato paste
  • 1 tablespoon maple syrup
  • 1/4 cup soy sauce
  • 1/2 tablespoon liquid smoke or 1/4 teaspoon smoky paprika
  • 1/2 cup water
  • 2 tablespoons oil

For the quiche filling

  • 1 cup chickpea flour
  • 2 1/2 cups water, divided
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon turmeric (optional, just for colour)
  • 1 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 vegetable bouillon cube

Instructions

    For the smoky tofu bacon

    1. Drain and press the tofu between absorbent towels under something heavy for 30 minutes. Chop the tofu into small matchstick-sized rectangles.
    2. Put the tofu and all the remaining ingredients for the smoky tofu bacon except the oil into a Tupperware container or ziplock bag and marinate for at least 30 minutes, mixing from time to time.
    3. Heat the 2 tablespoons of oil in a large pan over high heat. Remove the tofu from the marinade and fry, stirring frequently, until browned and crispy. Pour over the remaining marinade and fry, stirring, for another 20 seconds or until the liquid has evaporated. Remove from pan and set aside.

    For the vegan quiche Lorraine

    1. While your tofu is marinating, blind bake your pie crust for 10 minutes at 180°C (360°F).
    2. Combine the chickpea flour, 1 cup of water, vinegar, turmeric, salt and pepper. Mix well to get out the lumps.
    3. In a small pot, boil the remaining 1 1/2 cups of water with the bouillon cube. Slowly pour in the chickpea mixture, stirring continuously. Reduce heat to low and cook, stirring continuously for 5 minutes. The mixture will thicken considerably within the first minute. Continue cooking it in order to take out the bitter flavour. After 5 minutes, taste a little and if it’s thick and not bitter, it’s ready.
    4. Mix through the tofu bacon and pour into your blind-baked pie crust. Bake for 25 – 30 minutes at 180°C (360°F). Optional: after removing the quiche from the oven, brush the top with a bit of olive oil for a nice sheen. It’s better to allow the quiche to cool and set completely before serving. Can be served cold or reheated.

    Notes

    Adapted from http://www.theveganhousehold.com/mains/the-gourmet-vegan-cant-tell-the-difference-quiche/

    Nutrition Information:
    Yield: 6 Serving Size: 1 slice
    Amount Per Serving: Calories: 299 Total Fat: 16g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 0mg Sodium: 1164mg Carbohydrates: 29g Net Carbohydrates: 0g Fiber: 4g Sugar: 6g Sugar Alcohols: 0g Protein: 12g

    Note: For a flaky vegan pie crust, try my coconut oil vodka pie crust.

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