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!!

WHAT YOU WILL NEED:
Serves 5-6 people

CRUST: 

• 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

FILLING: 

• 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

HOW TO:

1. 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