Name: Vegan Quiche Lorraine
Prep time: 45 min
Cook time: 55 min
Total time: 100 min
Ingredients: 1 batch vegan shortcrust pastry ((or store-bought uncooked pastry)); ¾ cup vegan ham (, diced (store-bought or homemade)); ½ cup vegan cheese shreds; ¾ cup broccoli florets (, cut very small); 350 grams extra firm tofu; 1 cup plant-based milk ((I use unsweetened soy milk)); ½ cup vegan mayonnaise; ⅓ cup chickpea flour; ¼ cup nutritional yeast; 1 ½ teaspoons garlic powder; 1 ½ teaspoons onion powder; 1 teaspoon Old Bay seasoning ((or other seasoning salt)); ½ teaspoon turmeric; ½ teaspoon black pepper; ½ teaspoon salt; 1 tablespoon corn starch; 2 teaspoons Dijon mustard; 2 teaspoons apple cider vinegar

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4.8 from 6 votes. Leave a review!

This vegan quiche Lorraine with tofu filling is loaded with vegan ham, vegan cheese and broccoli. While this is not a traditional quiche, it’s packed with incredibly rich flavors that create a hearty, delicious meal.

With shortcrust pastry and a perfect tofu “egg” filling, this recipe is super filling and satisfying. The time required for this recipe assumes you already have cooked vegan ham (homemade or store-bought) but includes making the quiche and crust then cooking together.

Slice of vegan quiche Lorraine resing on metal pie lifter in front of a wooden board topped with three pieces of quiche and a white bowl of salad greens.

Is Quiche Vegan?

Quiche is a classic French tart recipe made from a pastry crust filled with egg and dairy custard along with other ingredients like meats and cheeses. None of that is vegan but quiche can be made vegan, relatively easily, without loosing any classic flavors.

Glass pie plate with slice of vegan quiche cut out, showing inside of the pie. Piece of quiche on white plate in background.

We’ll also use a rich vegan shortcrust pastry for a savory, flaky and buttery quiche crust! Making a pastry crust is the most challenging part of this recipe and is one of the reasons I consider this an “advanced” recipe. It’s not hard to make but can be intimidating and takes some time and effort.

Quiche Lorraine is classically made with bacon and cheese. While you can certainly use vegan bacon, I’ve decided to make this recipe with vegan ham. I often make seitan ham for sandwiches and it’s great to toss into this quiche recipe too.

Finally, we’ll replace cheese with vegan cheese shreds which really helps create a rich and delicious quiche filling.

Top view of four slices of quiche sitting on wooden board. Bottom left piece resting on metal pie lifter and a small white bowl of salad greens sits to the top left.

Vegan Tofu Quiche Ingredients

There’s a few steps to this recipe since you’ll need to prepare a pastry crust and vegan ham. You can go the homemade route for these ingredients or buy premade options at the grocery store to save time!

After that, most of the ingredients are for making a flavorful tofu quiche filling that holds together well with a firm-yet-soft texture. For this recipe, you’ll need:

Vegan shortcrust pastry: While you can use any pastry (homemade or store bought) I love making a rich, buttery and flaky shortcrust pastry. My recipe is simple to make with only four basic ingredients, creating a rich base for our savory quiche.
Vegan ham: I love the smoky, salty flavor that my vegan seitan ham brings to this recipe. If using my recipe for this quiche, make it without the glaze and use leftovers for sandwiches! You can use store bought vegan ham if you like. I haven’t included time to make ham (about 2 hours) in the quiche recipe time, so it’s best to have this prepped and ready to go.
Vegan cheese shreds: Traditional quiche recipes almost always include cheese for delicious richness and a boost of flavor. The same holds true for our vegan quiche; adding cheese shreds is the best way to create an incredibly hearty, satisfying and rich meal.
Broccoli: Finely chopped broccoli adds a nice burst of color to this recipe!
Tofu: Extra firm tofu is the base for this vegan quiche and easily replaces eggs as the bulk of our recipe!
Plant-based milk: Some milk is needed to get the tofu blending with all the delicious spices!
Vegan mayonnaise: Eggs and dairy are both quite rich (higher fat) ingredients so, when veganizing this dish, mayonnaise works wonders in creating a creamy and hearty filling.
Chickpea flour: To help the quiche set, chickpea flour is an ideal ingredient!
Spices: Nutritional yeast, garlic powder, onion powder, Old Bay (or other seasoning salt), turmeric, black pepper and salt all work together to create a delicious tofu quiche filling. Together, these spices create a richly flavored filling.
Corn starch: Like chickpea flour, corn starch creates the perfect texture. It helps the quiche filling set nicely and hold together well when slicing!
Dijon mustard and apple cider vinegar: Like the spices, these two ingredients add a nice flavor to the quiche filling. The Dijon adds a slight spicy kick while the vinegar adds acidity to balance all the flavors!

Person in black t-shirt (face cropped out) stands behind a blender that is empty with an array of ingredients set out in glass bowls or jars on the counter around the blender.

How to Make Eggless Quiche Lorraine

While there are a few steps required to assemble this vegan quiche Lorraine, each step is straight forward and completely worth it! Just use the written instructions to make your own delicious quiche.

Step 1: Prep Pastry

Begin by preparing a single pie pastry. You can follow my recipe for vegan shortcrust pastry made with vegan butter for a delicious, flaky quiche crust.

If following my recipe, once you form the pastry dough into a disk, refrigerate it for at least 20 minutes before rolling and transferring it to the pie dish. So, get it started first!

Hand holding spoon filled with flour and sprinkling the flour onto a partially rolled out pastry crust. The crust sits on a marble counter top with flour underneath and around the edges. A grey rolling pin sits to the right of the pastry with a small glass jar of flour half cropped out to the left.

Once chilled, roll it carefully on a well-floured surface until about ⅛ inch (¼ centimeter) thick. Use the rolling pin to help transfer the crust into the pie plate.

Unless you’re ready to pour in the quiche filling right away, put the pie plate lined with crust back into the fridge while you work on everything else.

Hands press pastry into the edges of a glass pie dish. The marble counter and the hands are covered with white flour and a grey rolling pin sits to the right side of the pie dish.

Step 2: Prep Ham and Broccoli

This recipe assumes you already have cooked vegan ham ready to dice into small cubes. You can use store bought vegan ham to save time or make a homemade seitan ham (without glaze) ahead of time.

You’ll also need to chop the broccoli into small florets. I like to keep the ham and broccoli quite small so you get some in most bites!

Step 3: Make Tofu Quiche Filling

The tofu quiche filling is easy to make, just toss the ingredients into a blender and puree until completely smooth.

Large blender on counter with creamy beige-colored mixture inside. A women in a black t-shirt stands behind the blender with one hand on the lid and the other on the front of the blender base; she is looking at the blender contents. On the counter in front of the blender are three small glass jars filled with seitan, broccoli and shredded cheese.

Sometimes spices or chickpea flour sticks to the sides of the blender, so use a spatula to scrape this down and blend again so there aren’t any clumps of spices!

Now that everything is prepped, take the pie plate (with rolled out pastry in it) from the fridge and scrape in the tofu mixture.

Person in black t-shirt using orange spatula to scrape out a blender full of tofu quiche filling into a raw pastry crust in a glass pie dish. Small glass jars filled with chopped vegan ham, broccoli florets and shredded white cheese sit behind the pie dish.

Step 4: Assemble and Bake

Preheat the oven to 350 °F.

Sprinkle the vegan ham, vegan cheese shreds and broccoli evenly over the tofu filling in the pie plate.

Use a spoon to lightly press the filling ingredients down into the tofu. Press some pieces to the bottom while keeping some other pieces closer to the top.

Place the quiche on a lower rack of your preheated oven for 55 minutes. When fully cooked, the center of the quiche should feel firm to the touch if lightly pressed.

While you can serve the vegan quiche right away, it’s best to let it rest for about 15 minutes to help it set.

Hands holding up a cooked vegan quiche above a light brown towel sitting on a wood board. A stack of two plates sits behind the pie dish along with a fork and pie lifter.

Step 5: Serve the Vegan Quiche

Slice the quiche and serve with any sauces or toppings you like (hot sauce, ketchup, etc.).

Quiche is always delicious with a leafy side salad. This is a heavier recipe so if you want to lighten it, fresh, crunchy vegetables are a fantastic pairing.

If you don’t want to make salad, it’s also delicious to serve alongside steamed veggies. Why not roast or steam extra broccoli that didn’t fit in the quiche?!

Slice of vegan ham quiche on double stack of white plates with salad greens. Second plate and full glass pie dish sit blurred in background.

Quiche Lorraine Tips and Variations

For tips and tricks on making a shortcrust pastry, be sure to read my full post! Beyond that, this is an easy recipe since all you need to do is blend the quiche filling and add the filling ingredients.

While this is a vegan ham, cheese and broccoli quiche with a crust, there are countless variations you could make with the base of this recipe:

Crustless quiche: Save some time and skip the crust! Without a crust, the quiche will likely only need 45 minutes in the oven.
Substitute vegan ham for other vegan meats: Bacon and sausage are classic “breakfast” options but anything you enjoy should work.
Switch the vegetables: Broccoli is delicious but so is asparagus, zucchini, bell peppers, onions, potatoes, olives or whatever you enjoy.
Add fresh herbs: Again, anything you enjoy would be a tasty ingredient.

Top view of pie plate full of quiche with bottom crust. Glass pie plate sitting on light brown towel over wooden board with a metal pie lifter resting below pie plate.

How to Refrigerate and Freeze Vegan Quiche

You can store leftovers in the fridge for up to a week. Either wrap the pie plate with plastic wrap or transfer extra pieces into an airtight container.

You can also freeze this vegan quiche! Since making a double batch doesn’t take much longer than a single batch, why not meal prep a second quiche and freeze for later?!

Freeze after cooking and fully cooling the quiche. If freezing a whole quiche, keep in the pie plate, wrap the top with plastic wrap then place the full pie dish into a freezer bag. If it won’t fit, slice the quiche and wrap individual pieces in plastic before being put into a freezer bag.

It’ll last in the freezer for up to 3 months. To reheat, place into the fridge overnight until thawed enough to slice then microwave. If you froze individual pieces, place them straight into the microwave frozen and thaw (on a defrost/ lower power setting) until heated through.

Top view of glass pie plate with two slices of vegan quiche cut out. Pie plate sitting on light brown towel over wood board. In top and bottom right corners is a white plate with quiche slice on it.

It’s hard for me to describe this recipe because it’s so unbelievably amazing and I was in love with every bite!

If you make this recipe, please rate and comment below to help others benefit from your experience!

Close up of a slice of vegan quiche with broccoli and ham in it.

Vegan Quiche Lorraine

This vegan quiche Lorraine is packed with rich and delicious flavors from vegan ham, vegan cheese and broccoli! With a tofu quiche filling and shortcrust pastry, this eggless quiche is truly irresistible.

4.84 from 6 votes. Leave a review!

Prep Time 45 mins

Cook Time 55 mins

Total Time 1 hr 40 mins

Servings Medium slices

Calories 410 kcal

Cuisine French-inspired, Vegan

Equipment

Ingredients

1 batch vegan shortcrust pastry (or store-bought uncooked pastry)
¾ cup vegan ham , diced (store-bought or homemade)
½ cup vegan cheese shreds
¾ cup broccoli florets , cut very small

Tofu Quiche Filling

350 grams extra firm tofu
1 cup plant-based milk (I use unsweetened soy milk)
½ cup vegan mayonnaise
⅓ cup chickpea flour
¼ cup nutritional yeast
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 teaspoon Old Bay seasoning (or other seasoning salt)
½ teaspoon turmeric
½ teaspoon black pepper
½ teaspoon salt
1 tablespoon corn starch
2 teaspoons Dijon mustard
2 teaspoons apple cider vinegar

Instructions

Prepare Pastry

Prepare pie pastry. I use my shortcrust pastry recipe which makes a single bottom crust. You can use an uncooked store-bought pastry if desired.
1 batch vegan shortcrust pastry
Roll the pastry and transfer into the large pie dish, cutting off excess that hangs over the edge.
Keep the pastry cold in the fridge until ready to fill (if using my recipe, keep in fridge).

Prepare Ham and Broccoli

Cut vegan ham into cubes. I make seitan ham without the glaze. Extra ham can be used for sandwiches!
¾ cup vegan ham
Chop broccoli into very small florets. We want small pieces so they’re evenly distributed and in most bites!
¾ cup broccoli florets

Prepare Tofu Quiche Filling

Add the tofu quiche filling ingredients to a blender: extra firm tofu, plant based milk, vegan mayonnaise , chickpea flour, nutritional yeast, garlic powder, onion powder, Old Bay, turmeric, black pepper, salt, corn starch, Dijon mustard and apple cider vinegar.
350 grams extra firm tofu, 1 cup plant-based milk, ½ cup vegan mayonnaise, ⅓ cup chickpea flour, ¼ cup nutritional yeast, 1 ½ teaspoons garlic powder, 1 ½ teaspoons onion powder, 1 teaspoon Old Bay seasoning, ½ teaspoon turmeric, ½ teaspoon black pepper, ½ teaspoon salt, 1 tablespoon corn starch, 2 teaspoons Dijon mustard, 2 teaspoons apple cider vinegar
Blend until smooth, scraping down the edges of the blender if needed.
Pour this quiche filling into the pie dish (lined with pastry). Use a spatula to scrape out all your quiche filling from the blender.
1 batch vegan shortcrust pastry

Assemble and Bake

Use a spoon or fork to gently press the ham, cheese and broccoli into the quiche filling.
¾ cup vegan ham, ½ cup vegan cheese shreds, ¾ cup broccoli florets
Mix it around until the top is mostly quiche filling and the ham, cheese and broccoli are buried. Try to keep the ham, cheese and broccoli evenly distributed throughout the quiche.
Bake, in an oven preheat to 350 °F for 55 minutes on a low rack in the oven (helps the bottom of the crust cook).
Remove from oven and allow to cool for 15 minutes (allows quiche to set) before slicing and serving!

Video

Notes

The time required for this recipe assumes you already have cooked vegan ham (homemade or store-bought).

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1 Slice (⅛ of recipe)Calories: 410 kcalCarbohydrates: 25 gProtein: 15 gFat: 28 gSaturated Fat: 3 gPolyunsaturated Fat: 6 gMonounsaturated Fat: 8 gSodium: 707 mgPotassium: 394 mgFiber: 3 gSugar: 2 gVitamin A: 130 IUVitamin C: 8 mgCalcium: 270 mgIron: 3 mg

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