This Fluffy Vegan Quiche Is Incredible!
An egg-free vegan Quiche Lorraine with a homemade crust! On this episode of #LunchBreakLIVE with home chef Kelly Kerr, creator of The VeganAbler, we learn how easy it is to have a 100% plant-based Quiche. It is tasty, cruelty-free, and has that fluffy texture you want in a Quiche. Let’s see how it’s done.
SAVORY! NO EGG Vegan Quiche Lorraine! Homemade crust! Let’s do this! On today’s #LunchBreakLIVE with home chef Kelly Kerr, creator of The VeganAbler, supporting people on their journey to vegan, #LIVE at 12:30pm PT/3:30pm ET on #JaneUnchained News.Breaking News: In anticipation of "The Vegan Wave," Kelly announced, at a recent press conference, that The VeganAbler is becoming a hub of vegan coaches and food activists. Are YOU committed to changing the world through food? Let Kelly know on The VeganAbler!Hosted and produced by JNN Correspondent Paige Parsons Roache.
Posted by Jane Unchained News on Friday, February 26, 2021
The VeganAbler, Supporting You On Your Vegan Journey
Kelly Kerr is a plant-based home chef known as The VeganAbler; caterer and curator of life hacks for those who want to embrace a more compassionate and environmentally friendly lifestyle. Leaving her corporate career, she followed her passion for future-proofing the world from our kitchens. Coaching the veg-curious in shopping, maintaining a pantry, and adapting recipes, Kelly aims to emphasize hearty comfort food to satisfy a diversity of families and appetites. When she’s not busy filling people’s bellies through her catering services, Kelly dedicates her time raising awareness to the urgent environmental need for a global shift to a plant-based diet. She is also the owner of Retrophilia, an online thrift store.
So You Thought You Couldn’t Have Quiche As A Vegan?
The vegan Quiche Lorraine that Kelly made for us used tofu to replace the egg. Black salt is used to give it that “eggy” flavor. If you have never tried black salt in your plant-based “egg” dishes, you must try it. It naturally brings you that egg flavor (and smell). It’s pretty incredible stuff. Kelly made a homemade pie crust, but feel free to use a store-bought one if you choose. She also put vegan “bacon” in her Quiche, but you can use vegan “sausage” too or you can even use smoked tempeh if you prefer. There really are plenty of options….but don’t forget the vegan “cheese.” You can’t have Quiche Lorraine without cheese! This giant Quiche looks so delicious, and I can’t wait to make it myself. I loved eggs during my pre-vegan days, and with all the plant-based options now available, I am still able to enjoy egg dishes, only vegan style. And let me tell you…I do not miss the “real” thing. To me, vegan eggs are far more delicious.
Vegan Quiche Lorraine
- 1 pie crust homemade or store-bought
- 2 cups plant-based bacon can substitute for a plant-based sausage if you are unable to find, or prefer not to eat plant-based meats, sub with cremini mushrooms, smoked tofu, or smoked tempeh
- 1 medium yellow onion diced
- 2 cups vegan shredded cheese if you can find a vegan gruyere it is the “classical” cheese for a quiche lorraine, otherwise, use your vegan cheese of choice, I suggest swiss or sharp cheddar, something with a “bite/tang” to it
- 1 brick of medium-firm tofu drained (approx. 400 grams)
- 1 brick of soft tofu drained (approx. 300 grams)
- 1/2 cup nutritional yeast
- 1/8 tsp liquid smoke
- 1/2 tsp black pepper
- 1 - 1/2 tsp turmeric
- 1/2 - 1 tbsp kala namak black salt, to taste (start with 1 tsp then adjust 1/4 tsp at a time to your liking)
- 1/4 tsp ground nutmeg
- 4-5 tbsp plant-based milk of choice can also use a vegan heavy cream if you have on hand. - add only if your tofu is on the firm side and your filling is looking thick
- chopped chives on top optional
- Prepare the Pie Crust:
- Prepare the homemade pie crust (if using one) and chill in the freezer 1 hr, or use store-bought pie crust. If using a homemade crust, roll out the pie crust to 12" on a lightly floured surface, then transfer to the pie plate. Use fingers to mold to the pan & crimp the edges. Place back in the freezer to chill another 30 minutes. Preheat the oven to 375˚F with the rack in the middle.
- Partially blind bake the crust (optional but recommended):
- If using a store-bought crust, follow the package instructions for pre-baking. Otherwise, remove the homemade pie crust from the freezer and blind bake it. You do so by first poking the bottom of the pie crust with a fork, leaving an inch or so in between pokes. Second, line the pie crust with aluminum foil (can use parchment paper if you do not like using foil). Allow the ends to stick out about two inches above the crust’s edges (the crust will likely shrink a bit from this method). Wrap the foil around the pie dish.
- Fill the inside of your pie crust 3/4 of the way with pie weights (you can use rice, dried beans, or sugar if you don’t have actual pie weights) and bake at 350˚F for approx. 15 minutes. Remove from the oven, remove the pie weights and foil/parchment, & return to the oven for another 10-15 minutes (until the bottom crust is just beginning to turn a light brown). Remove from oven.
- Make the Quiche Filling:
- While pie is pre-baking, preheat a large skillet over medium heat, add a tsp of oil, and add chopped veggie bacon (or veggie meat of choice, or mushrooms if opted to use them instead of a veggie bacon). Add liquid smoke. Fry, stirring frequently. Remove bacon once it is slightly crispy. Set aside 1/2 cup to add to the top of the quiche once prepared). Add the diced onions to the pan, add another tsp of oil, and fry, stirring often until the onions are golden colour (you can even caramelize them if you like caramelized onions!). Remove from pan.
- In a food processor, add the soft tofu by crumbling it and spreading broken chunks around the bottom of the bowl. Sprinkle the turmeric, nutmeg, kala namak, pepper, and nutritional yeast over the tofu. Break apart the brick of medium firm tofu and spread pieces around the bowl. Turn the food processor on and blend the mixture for 10-15 seconds. Then begin pulsing the mixture. You want it to have a bit of “scramble” texture. Taste & adjust any spices to your liking. Scoop the quiche filling into a bowl. Set aside 1/2 cup of bacon & 1/4 cup cheese to add to the top later. Add the bacon & cheese and incorporate into filling. Scoop into the pre-baked pie crust (or unbaked if you did not pre-bake it) and spread the mixture evenly. Add 1/2 cup of the bacon to the top.
- Bake the Quiche Lorraine:
- Bake the quiche in a preheated 375˚F oven for approximately 30-45 minutes (45 if you dis not pre-bake the crust), or until the edges of the pie crust are golden brown. If the crust is just a light golden brown, reduce heat to 350 and cook an additional 15-20 minutes. 15 minutes before the quiche is done, remove from the oven, add 1/4 cup of cheese, and chives (if desired) and transfer back to the oven to finish cooking. Remove from oven & set aside to cool. Filling will firm up.
- Serve with a salad!
Thanks For Joining In On This Vegan Quiche Adventure…
This was an awesome show. I am super excited to try this vegan Quiche Lorraine because I have always loved Quiche! It is so fluffy and yummy, blanketed in a delicious crust! You just can’t go wrong with a recipe like this. If you are looking for more easy plant-based dishes to try, be sure to jump over to the #LunchBreakLIVE page where we have a ton of recipes for you to choose from. Until next time…keep cookin’!