Quiche Lorraine

I think this recipe  doesn’t need many words. Delicious, quick, “better for you“ version of this french classic. 

I love a good quiche and this one will surprise you, I promise! You will not believe it’s vegan!!

Serves 5-6 people


  • 320g cooked chickpeas
  • 1 tsp ground flax seeds(optional)
  • 30g rice flour
  • 5g  coconut oil( I used neutral) or vegan butter
  • pinch curcuma powder
  • 1 teaspoon salt


  • 400g soft tofu(250g + 150ml water if using firm tofu)
  • 100ml nut milk
  • 1 Tbsp chickpea flour
  • 4 Tbsp cooked chickpeas 
  • 1 Tbsp tapioca starch(corn starch or arrowroot also work)
  • 1 tsp nutritional yeast
  • ½ tsp salt
  • ¼ tsp black salt
  • Pinch of turmeric powder
  • Juice from ½ lemon

Tofu Bacon: :

  • 120g smoked tofu, thinly sliced
  • 1 tsp maple syrup
  • 2 tsp olive oil
  • 1 tsp tomato paste

Tofu Cheese :

  • 150g firm tofu, grated
  • 1 tsp dark miso paste
  • 1 tsp Nutritional Yeast
  • ½ tsp yellow mustard 
  • 1 tsp olive oil


    1. Blend the chickpeas with coconut oil and curcuma in the food processor until it becomes a paste;
    2. Transfer the paste to a bowl and mix with the rest of the ingredients; 
    3. Molt the dough using the hands on the bottom and sides of a quiche pan; 
    4. Pre-bake the quiche crust for about 10-15 minutes at 180°C;
    5. Blend all the ingredients of the filling together for 1 minute;
    6. Tofu Bacon: Mix all the ingredients together and roast it for about 10 minutes at 180°C;
    7. Tofu Cheese: Mix all the ingredients together and set aside; 
    8. Add one layer of bacon on the bottom of the quiche crust;
    9. Cover with the filling and cover with the “cheese” to finish; 
    10. Bake it for about 30-40 minutes at 180°C

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