Vegan Quiche Lorraine

Vegan Quiche Lorraine Recipe

By Lena's Vegan Living

🔪Prep Time: 15 mins

👩‍🍳Cook Time: 30 mins



2 ½ cups gluten free flour mix I use Bob’s Red Mill

½ cup almond flour

¼ cup arrow root powder

½ tsp baking powder

1 tsp Himalayan pink salt

½ cup cooled vegetable shortening or vegan butter, cut into cubes

¾ cup of ice-cold water


600 gr soft silken tofu 2pkg organic

4 tbsp chickpea flour

1 tbsp turmeric powder

1 tbsp paprika powder

1 tsp Kala Namak salt

1 tbsp Nutritional Yeast

Garlic powder to taste

1 tbsp Bragg liquid aminos

1/4 cup scallions sliced


175 gr tempeh 1/2pkg

1 tbsp Brag liquid aminos

Garlic powder to taste

1 tsp smoke liquid

2 tbsp grape seed oil or oil of your choice

1 small red onion diced

Black pepper to taste

Himalayan pink salt to tase


¼ cauliflower only florets

Garlic powder to taste

Himalayan pink slat to taste

1 tbsp grape seed oil or oil of your choice

3 tbsp water


1Line the bottom of your quiche pan with parchment paper. Brush with oil first, to help the paper stick better.

2If you have a food processor, add all the dry ingredients in with butter and blend by pressing the pulse button until it worms texture similar to breadcrumbs.

3If you do not have food processor do this in a bowl with your hands.

4When ready, gradually start adding ice cold water, while working the dough with your hands shaping a ball.

5In the food processor the ball will shape easily. Just make sure, you are adding the ice water slowly.

6Take the nicely shaped ball and place in the middle of your quiche pan.

7Press down with your fingers making flat surface, all the way to the edges.

8Apply plastic wrap to cover the surface and begin pressing down while moving towards the edges, until you create rim about ¼ inch thick.

9Peal the plastic off and remove the excess dough that overlap the edge.

10Gently press down the edge with you your fingers to make it nice and smooth, although, it does not have to be perfect.

11Place into a refrigerator tor for 30minutes.

12Preheat the oven to 350F, 200C

13Piece the bottom with fork few times, apply sheet of parchment paper in the middle and fill with 1 ½ cups of baking beets or beans. Cut off the edges of the parchment paper and bake for 10minutes.

14When ready, remove the beans and brush the edges lightly with oil.

15Apply tempeh layer first, pour the tofu layer and top with cauliflower.

16Place back into oven for 45minutes.

17Let it cool down for few minutes before removing from the pan.

18Sprinkle with scallion and serve with cashew cream.


20Brake half of tempeh block into smaller pieces and smash with pastry cutter into bits.

21Sauté on hot oil until golden brown while adding all the spices and set aside.

22Sauté onion on a hot oil until translucent and mix with tempeh bits. Set aside.

23Brush heated frying pan with oil and place few cauliflower florets on the surface. Bruch them with oil, add some garlic powder with salt and turn over. Add water reduce the heat and let it steep for 5minutes under the lid.

24Take it off the heat and set aside.


26Reduce liquid from tofu by placing it into strainer above a bowl for 10 minutes.

27When ready, break it into smaller pieces and toss it into a blender with the rest of the ingredients, except scallions. Blend until smooth.

28Transfer into a dish and add the scallions. Mix well, possibly with a whisk.

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