A vegan quiche lorraine with a crisp, buttery pastry crust and a delicious tofu filling loaded with lots of cheese and bacon goodness.
We think you’ll be surprised by just how much this vegan bake tastes like the real deal!v
Creating an Egg Style Filling
Recreating the egg consistency is most definitely the hardest part of making a vegan quiche – but we’re VERY happy with how this turned out.
The most important part of the filling is the tofu. It is important to use both silken and firm to create the right texture. Silken tofu adds that creamy softness, whereas the firm tofu helps the filling keep its shape.
If you make substitutions with the tofu, it is unlikely you will end up with the same results.
The Vivera Plant Bacon Pieces work very well in this vegan tofu quiche recipe. They don’t have an overpowering flavour and the texture isn’t too crisp or chewy. We chose to pre-fry our bacon pieces before stirring them into the mixture. We also chopped them into smaller pieces to make the quiche easier to cut.
A couple of bacon alternatives we use for other meals are the Quorn Smoky Ham Free Slices and This Isn’t Bacon. If you cut This Isn’t bacon into small enough pieces then it is likely to taste very nice in this recipe, however the Quorn Smoky Ham would not work as well.
As stated in the recipe, we used the cheddar style block by Daiya. Because this is more of an orange cheese, it helps to give the quiche a golden colour. If you wish to use a different cheese, be sure to pick one that you know melts well.
Vegan Tofu Quiche Lorraine
- 220 g self raising flour
- 55 g Trex vegetable fat
- 55 g vegan baking butter we used the new unsalted Flora Plant Butter
- 290 g silken smooth tofu
- 250 g Cauldron Foods Tofu (plain block)
- 4 tbsp hummus
- 3 tbsp nutritional yeast
- 1 tsp kala namak
- 50 g Daiya Cheddar Style Block grated
- 110 g Vivera bacon pieces pre fried and chopped
- Grease a loose bottomed quiche tin and preheat the oven to 200°C (fan).
- Add the flour, cubed butter and cubed Trex to a large mixing bowl. Gently rub the butter and flour between your fingertips to form a breadcrumb consistency.
- Gradually add water one spoon at a time and use the back of a knife to bring the mixture together to form a dough.
- Roll out the pastry dough and place into a quiche tin. Trim the excess pastry, fork the base of the pastry and add a lining of baking paper.
- Fill with baking beans / dried rice and blind bake for 15 minutes. Remove the beans, rice and baking paper and bake for a further 5 minutes.
- Blend both types of tofu, hummus, nutritional yeast and kala namak in a smoothie cup style blender until smooth.
- Pour the tofu mixture into a mixing bowl and stir in the cheese and bacon.
- Pour all of the filling into the pastry crust and bake for 25 minutes.