Vegan Quiche Lorraine (2024)

Published: Dec 7, 2022 · Modified: Apr 15, 2024 by Becky Striepe · This post may contain affiliate links. As an Amazon and ShareASale associate, I earn from qualifying purchases.

This recipe is sponsored by EZ Tofu Press All opinions are 100% my own.

Vegan quiche Lorraine is rich, decadent, and flavorful. Packed with plant-based bacon, it's a new favorite vegan brunch or dinner recipe!

Quiche Lorraine is a French classic that's easy to make totally vegan! You make the tofu-based filling in the blender and pour it into a pre-made pie crust. It's an easy, show-stopping brunch or dinner dish.

Making the filling

Start by pressing your tofu in the EZ Tofu Press. Pressing is important, because you will make up for the liquid you press out with creamy soy or oat milk.

I love to press my tofu using myEZ Tofu Press. It gets around a half cup of water out of my tofu, and it does it in 10 minutes flat!

While the tofu presses, pop that pie crust into the oven to pre-bake.

Now, cook up your favorite vegan bacon until it's nice and crispy. Set the bacon aside while you make the rest of the quiche Lorraine filling.

Then, add pressed tofu to your food processor along with olive oil, nutritional yeast, lemon juice, and seasonings. Process until you have a totally smooth batter, adding soy milk to get it to a good, creamy texture.

Fold the bacon into the tofu batter along with shredded vegan cheddar and parmesan.

Transfer the tofu mixture to a prepared vegan pie crust and bake your vegan quiche Lorraine until it's golden on top.

Choosing a vegan pie crust

Don't worry. You don't have to pony up for an expensive vegan pie crust.

Many brands of conventional pie crusts are vegan!

Just check the ingredients of the frozen pie crusts in your grocery store. The ingredients to keep an eye out for are:

• butter
• cream
• milkfat
• butterfat
• egg or albumin
• lard
• oleic acid or oleinic acid
• whey

Don't let that list intimidate you, though! There are plenty of accidentally vegan pie crusts at the grocery store. Start with the store brand crusts, because those tend to be animal product-free, in my experience.

My favorite shortcut when looking for accidentally vegan products is to check the allergy disclosure. With something like a pie crust, the non-vegan ingredients are mostly egg- and dairy-derived. If it doesn't say "contains milk" or "contains egg," you're in business.

Make-ahead directions

To make this ahead of time, make the filling and store it separately from the pie crust.

When you're ready to serve, bake the crust, add the filling and bake as directed in the recipe below.

Substitutions

To make this recipe gluten-free, just choose a gluten-free pie crust.

For oil-free, make up for the oil in the filling by adding extra soy milk and leave the vegan bacon uncooked. The texture will be a bit different, but it will still have that great, smoky flavor! You'll also want to use a recipe for an oil-free pie crust.

Classic quiche Lorraine uses a teensy bit of nutmeg. If the idea of nutmeg in a savory dish seems odd to you, feel free to omit it.

The black salt gives this quiche a bit of an eggy flavor. If you don't have black salt, table salt works fine in its place.

Serving and storage directions

Once the quiche is cool, you are ready to slice and serve! I like to serve this with a green salad or a nice soup to go with it.

Here are some ideas to serve with your vegan quiche Lorraine:

• warm Brussels sprout salad
• air fryer vegetables
• kale and broccoli salad
• eggplant tomato soup
• yellow split pea soup
• corn chowder

Store leftovers in the fridge in an airtight container. Leftover quiche will keep for up to four days. You can reheat the leftovers or serve warm or at room temperature.

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