Quiche Lorraine. A classic recipe that my mom made quite a bit when I was growing up. Believe it or not, quiche traces its origins back to Germany and not France. The name ‘quiche’ is also from the German word ‘Kuchen’ which means cake which the French later enhanced and renamed the dish, Lorraine. The original recipe consisted of an open pie with a filling comprised of egg, cream custard, and bacon. It was only later that cheese was added to the quiche Lorraine. We’re making it completely vegan though!
My easy frittata made with Just Egg (a liquid vegan egg substitute) is such a popular recipe on my blog that I thought it might work well in a quiche. While a quiche can really have any added ingredients, I decided to keep it classic with vegan bacon, cheese and onions. There are so many good vegan bacons out there. You could also use a smoky tofu or seitan as well.
For the crust, you could keep it simple and buy a vegan pre-made pie crust. There are even gluten-free options out there. I made my own crust and there are many easy vegan recipes online. I usually use half shortening and half vegan butter in my crusts and feel they’re flakier even if the recipe calls for all butter. I pre-baked the crust just for 10 minutes so it didn’t become soggy when cooked with the quiche mixture. You have to bake it “blind” which means you prick the bottom with the tines of a fork then cover the inside with foil and add pie weights or dry beans that keeps the crust from falling in on itself. I’ve had beans I’ve used for blind baking for probably over 20 years! You just let them cool then store until the next time you need them.
I pre-cooked my vegan bacon according to the package instructions then let it cool and crumbled it. I also used a smoked wheel of vegan cheese and shredded it myself but a pre-shredded vegan cheddar will work just as well.
You could use leeks in this recipe but regular onions works just fine. If you want an eggier flavor, invest in some Kala Namak black sulphuric salt which adds an eggy flavor to this and many other dishes like my vegan egg salad! You can find what I use in my Amazon store front linked at the bottom of the recipe.
This is great served warm but let it cool for about 15 minutes before slicing. You can reheat leftovers wrapped in foil in the oven. I hope you enjoy this classic quiche that’s great for a quick dinner or impressive enough to serve to guests!
Vegan Quiche Lorraine with Just Egg
8
servings30
minutes35
minutesA delicious classic quiche made vegan with Just Egg!
Ingredients
1 vegan pie crust
1 bottle of Just Egg
1 tablespoon nutritional yeast
1/2 teaspoon salt or black kala namak salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
6 pieces vegan bacon, cooked according to package instructions
1 medium onion, diced
1 teaspoon vegetable or olive oil
sprinkle of salt
1 cup shredded vegan cheese (cheddar or equivalent)
1/4 cup vegan Parmesan
hot sauce to taste
Directions
- Preheat oven to 350°. Prick the bottom of your pie crust well with the tines of a fork. Line with parchment paper or aluminum foil and add beans or pie weights. Bake for 10 minutes. Remove pie weights and set aside.
- Heat the teaspoon of oil in a fry pan and add the diced onions and sprinkle with a little salt. Cook until translucent about 4-5 minutes on medium/low heat. Add the crumbled cooked vegan bacon and take off the heat and let cool slightly.
- In a large bowl, add the vegan egg and all of the seasonings and whisk to combine well. Fold in the cheeses and the slightly cooled onion and bacon mixture. Add hot sauce to taste if desired and bake at 350° for 35-40 minutes until nicely browned and set.
- Cool for 15 minutes then slice and serve.
Recipe Video
Notes
- When slicing pies, cut two pieces and it will be easier to lift the first piece out.
- Use your favorite vegan bacon and cheese.
- I don’t have another egg substitute sorry. I’ve not tested anything else.
Did you make this?
Tag @bigboxveganeats on Instagram and hashtag it #bigboxvegan
Pin this recipe!
Follow @bigboxvegan on Pinterest
Like Big Box Vegan on Facebook!
Follow us on Facebook
