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Close up of a slice of vegan quiche with broccoli and ham in it.
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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.
Course Breakfast, Main Course
Cuisine French-inspired, Vegan
Keyword Vegan quiche Lorraine, Vegan quiche recipe
Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 40 minutes
Servings 8 Medium slices
Calories 410kcal

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

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!

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: 1Slice (⅛ of recipe) | Calories: 410kcal | Carbohydrates: 25g | Protein: 15g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Sodium: 707mg | Potassium: 394mg | Fiber: 3g | Sugar: 2g | Vitamin A: 130IU | Vitamin C: 8mg | Calcium: 270mg | Iron: 3mg