On a recent sunny staycation in Wales we visited Dragonfly Bistro in Aberystwyth for a take away to eat on the castle green overlooking the ocean (which is beautiful!). I selected the vegan Quiche Lorraine with chunky chips and salad along with a coffee and sugar cookie. Let me tell you – there’s a reason Dragonfly has a 5* rating on TripAdvisor!
I was hesitant to order the quiche because I’ve tried tofu quiche before and I’m never keen on the texture, which is often a bit lumpy when it is baked. This quiche however was nothing like those I had tried before – it was served warm and had a silky smooth filling that was creamy and delicious, with a hint of smokiness. It was absolutely glorious and I was determined that when I returned home I was going to re-create it, simply because I couldn’t live without that yumminess in my life!!
After numerous attempts, along with various baking and cooking method trials, I’ve finally managed to re-create the texture of that beautiful quiche and I’m so thrilled to share it with you. The secret is not to bake your quiche (which can result in a split and/or lumpy texture) but to cook it on the hob and then allow it to almost set before serving it warm (or cold the next day is also delicious). I hope you will enjoy this recipe as much as I do and please… if you’re ever in Aberystwyth, make sure to visit Dragonfly, you won’t be disappointed!
This vegan Quiche Lorraine is:
Egg Free
Dairy Free
High Protein
Smoky
Cheesy
Creamy
With a silky smooth tofu filling
I hope you LOVE this recipe – be sure to tag us on Instagram when you make it @aveganvisit 🙂
The Video Recipe:
The Vegan Bacon and Cheese Quiche Lorraine Recipe:
Vegan Bacon and Cheese Quiche Lorraine
Ingredients
For the pastry:
- 230 g plain flour
- ½ tsp salt
- 100 g dairy free butter (cold and cubed)
- 2 tbsp dairy free milk
For the filling:
- 1 tbsp oil
- 100 g onion (diced)
- 175 g vegan bacon rashers (diced)
- 350 g silken tofu
- 200 g dairy free cheese (grated)
- 150 g dairy free cream
- 1 tbsp nutritional yeast
- 1 ½ tsp smoked paprika
- ¾ tsp kala namak black salt (substitute: regular salt (*see note))
- ½ tsp ground black pepper
- ¼ tsp nutmeg
- 75 g cornflour
- 100 ml water
Instructions
To make the pastry:
- Add all of the pastry ingredients, except the milk, to a food processor and blitz until the mixture resembles breadcrumbs.230 g plain flour, 1/2 tsp salt, 100 g dairy free butter
- Add the milk and blitz again briefly. Take a small handful of the mixture and squeeze it together in your hand - if the mixture comes together into a ball then it’s ready, if not add another tsp of milk and blitz again before testing once more.2 tbsp dairy free milk
- Remove the mixture from the food processor and bring it together into a ball.
- Lightly flour a smooth surface and rolling pin and set aside a 20cm (8") pie dish.
- Roll the pastry out to around 1/2cm (1/4") thick.
- Roll the pastry around your rolling pin and transfer it to the pie dish. Trim the pastry so that the edge is slightly higher than the edge of the dish, to allow for any shrinkage in the oven.
- Cover and refrigerate for 20 minutes. Whilst the pastry is chilling, preheat the oven to 170°C fan (190°C conventional / 375°F / gas mark 5).
- Line the pastry case with baking paper and fill with baking beans (dried beans). Bake for around 20-25 minutes until the pastry is just starting to colour. If you're using a metal pie dish it'll take around 20 minutes and a glass pie dish will take around 25 minutes.
- Once baked, set aside until you have made the quiche filling.
To make the filling:
- In a large frying pan fry the onion in the oil over a medium heat for 10 minutes until soft.1 tbsp oil, 100 g onion
- Add the diced bacon and fry for 5 more minutes.175 g vegan bacon rashers
- In a blender add the tofu, cheese, cream, nutritional yeast, smoked paprika, salt, pepper and nutmeg and blitz until smooth.350 g silken tofu, 200 g dairy free cheese, 150 g dairy free cream, 1 tbsp nutritional yeast, 1 1/2 tsp smoked paprika, 3/4 tsp kala namak black salt, 1/2 tsp ground black pepper, 1/4 tsp nutmeg
- Drain off any excess oil from the frying pan and then pour the creamy tofu mixture into the pan with the onion and bacon. Stir together and bring to a gentle simmer.
- In a separate dish combine the cornflour and water and stir to a paste. Add this to the frying pan, stir in and simmer until the mixture has thickened (around 5 minutes).75 g cornflour, 100 ml water
- Pour the thickened mixture into the pre-baked pastry case and allow the quiche to cool and set. Serve slightly warm for a softer texture or at room temperature for a firmer texture.
Video
Notes
Nutrition
Tara
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
