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!
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Traditionally speaking, quiche is an egg tart that is encased in a short pastry crust. Any number of ingredients (from A-rugula to Z-ucchini) can be added, but quiche Lorraine is perhaps the most well known.
Quiche Lorraine is the quintessential Alsatian tart made with eggs, spinach, cheese and pork. Introduced to Americans in the 1950s, it became an instant hit for fancy breakfasts or brunches and a staple menu item for Americans’ favorite meal.
My vegan version of this much beloved dish has all the custardy wobble, all the salty-smoky goodness, and all the cheesy deliciousness you would expect from quiche Lorraine. BUT it is completely plant based!
So go on and grab your ingredients! We’re about to make the healthiest and tastiest quiche Lorraine you’ve ever tried.
Recommended Ingredients & Equipment
While the ingredient list for this popular brunch item is a bit long, all of the items are quite easy to source at any run-of-the-mill grocery store. Better yet, many of these ingredients are highly versatile.
Here’s everything you’ll need:
Ingredient Notes
- Spinach – Baby spinach will require the least amount of prep. If you opt for regular spinach, I recommend removing the tough stems first.
- Mushroom – I used button mushrooms here, but shiitakes, portobellos or cremini mushrooms will all work well here.
- Oil – I recommend olive oil but coconut or avocado are also great.
- Vegan Bacon – You can opt for store bought or homemade here. If you are making homemade bacon, use these instructions.
- Vegan Cheese – Opt for either store bought or homemade. We love Violife blocks and slices. They also carry aged blocks that are unbeatable. As for shreds, try Violife, Follow Your Heart, and Daiya.
- Nutritional Yeast – I’m doubling down on the cheesy goodness for this vegan quiche recipe. Nutritional yeast is a common food additive made from deactivated yeast and is common in vegan cooking. It adds a nutty cheesy flavor that is perfect for eggs, quiches, and frittatas.
- Firm Tofu – I recommend using a firm or extra firm tofu. You need tofu that will keep it’s structure when crumbles. Avoid silken tofu and look for tofu that is water-packed (found in the refrigerated section of your local grocery store).
- Turmeric – While it does add a touch of flavor, I mostly include the turmeric to give the vegan quiche an egg-like appearance. Feel free to omit it.
- Non Dairy Milk – Any neutral-flavored non-dairy milk will do. Make sure to use unsweetened.
- Pie Crust – You can either use a store bought vegan pie crust (in the freezer section of the store) or homemade. For homemade, see my tips for making the perfect pie crust.
Recommended Equipment
For this recipe, you will need basic cooking equipment including a sauté pan, a 9″ pie pan, and basic kitchen utensils including a chef’s knife and cutting board. (<<affiliate links)
Step-by-Step Instructions
Step One – Prepare the Vegan Bacon
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.
Pro Tip: Homemade bacon will take up to an hour to allow the tofu to marinate with the flavors.
Step Two – Sauté the Veggies
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.
Step Three – Make “Egg” Base
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.
Pro Tip: You may need to add an additional tablespoon or two of milk to get your mixture smooth.
Transfer custard base 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.
Step Four – Assemble and Bake
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.
Serving and Storing
Serving – Vegan Quiche Lorraine is best served warm, but it is important to let it rest for at least 20 minutes before slicing so that it doesn’t fall apart. I love serving it with a simple side salad, cinnamon rolls, roasted potatoes, and a Bloody Mary for the perfect weekend brunch.
Storing – Leftover quiche Lorraine will last for up to three days in the refrigerator. Reheat in the oven or toaster oven for best results. Do not freeze.
Tips and Tricks
- To save time, buy a store-bought vegan pie crust which can be found in the freezer section at most well-stocked grocery stores.
- The quiche Lorraine filling can be made up to 1 day ahead of time. Store it in the refrigerator until ready to assemble.
- If you want to make mini quiches, this recipe should fit 12 muffins molds.
- Blend your tofu until completely smooth so that you have a silky smooth consistency.
Frequently Asked Questions
While the two are quite similar insofar as they are often eaten for breakfast or brunch and can have any number of fillings, quiche generally refers to a tart that has a pastry crust, while frittata has no crust. My vegan quiche uses a tofu base in place of the normal egg custard.
Absolutely! Either opt to purchase a gluten free and vegan pie crust from the store, or make your own. Alternatively, you could opt to omit the crust entirely and simply bake the tofu custard in a pie dish that has been sprayed with non-stick cooking oil.
Nope! Simply blend it in the food processor with the other ingredients. So simple!
While you technically *can* freeze the leftover quiche, tofu tends to change texture after freezing so I don’t recommend it.
More Savory Breakfast Recipes
Make sure to check out all my vegan breakfast recipes for more inspiration.
Vegan Quiche Lorraine
Ingredients
- 1 frozen pie crust
- 1 tbsp. 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 tbsp. nutritional yeast
- 2-3 tbsp. non-dairy milk
- 2 tbsp. all-purpose flour
- 2 tsp. lemon juice
- 1 tsp. dehydrated minced onion
- 1/2 tsp. sea salt
- 1/2 tsp. turmeric, optional
- 1/4 tsp pepper
- 1/2 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
- The filling can be made up to 1 day ahead of time. Store it in the refrigerator until ready to assemble.
- If you want to make mini quiches, this recipe should fit 12 muffins molds.
- Blend your tofu until completely smooth so that you have a silky smooth consistency.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Sarah says
First time trying a vegan quiche and very happy with the results! I swapped out the milk for vegan cream to add richness. Next time I think I would add some herbs as well but will definitely be re-making!