Vegan Quiche Lorraine (with broccoli)


Vegan Quiche Lorraine (with broccoli)

Vegan tarte salee


I am not going to lie to you - this recipe will not fool anyone.  This quiche is creamy, slightly cheesy, and delicious, but unlike my vegetarian Quiche Lorraine recipe, no one is going to panic, thinking they've just been tricked into eating some lardons. 


Now that I've lowered your expectations into the realm of reality, let me just say that this was a really delicious meal.  It's protein packed, with over a half a block of tofu per slice, and doesn't do too badly on the veggies front either.  I've added broccoli for a bit of extra flavour, thus technically making this a vegan tarte salée rather than a quiche...but this recipe started out as an attempt at Quiche Lorraine, and I refuse to give up the name!

As I said, the texture is great, and its a very good picnic food - it was just as nice cold as it was hot.  If you are vegan, and are looking for something filling, with hints of the quiches of days gone by, I definitely recommend this.  

In the recipe, I've specified more broccoli for the top than I used in the photos - the crispy broccoli on top is fantastic, and gives a nice flavour and texture contrast, so I really recommend topping with extra!

Vegan tarte salee with broccoli

Vegan Quiche Lorraine (with broccoli)

Total Time: 1 1/2 hour
Serves: makes 4 very hefty slices, or 8 more reasonable portions (my pan was 10x3 inches)

Ingredients:
1 large leek, cut into rounds
1 onion, diced
1 block smoked tofu, cut into 1 cm long, thin pieces
4 cloves of garlic, minced
2 tsp sage
2 tsp basil
2 tsp thyme
1 tsp salt
1/2 tsp freshly ground black pepper
2 blocks firm tofu (cotton tofu, or silken pressed tofu)
3 tbsp umeboshi paste
1 tbsp white or yellow miso
1/2 cup of vegan cream 
1/2 cup nutritional yeast
1 large head of broccoli
3 tbsp balsamic vinegar
Olive oil for frying (about 6 tbsp)

For the crust:
1 1/2 cups of demi-wholewheat flour (or 3/4 cup white flour and 3/4 cups wholewheat flour)
1/2 tsp baking powder
pinch of salt
1 tsp dried basil
4 tbsp nutritional yeast
4 tbsp vegan margarine
water (approximately 3 tbsp)

Begin by preparing the dough.  Mix the dry ingredients together in a large bowl, then rub in the margarine until the mix resembles breadcrumbs.  Add water until the dough just starts to come together.  Knead for several minutes, then cover the dough ball and allow it to rest for at least 20 minutes.  

While the dough is resting, sautee the leek, onion, and smoked tofu in about 3 tbsp olive oil until the tofu is crispy and brown, and the leek and onion are caramelised.  Add the garlic, sage, basil, thyme, salt, and pepper, and cook for another minute.  Turn off the heat.  In a large bowl, mix together the firm tofu, umeboshi paste, miso, cream, and nutritional yeast, until a smooth paste is formed.

Preheat the oven to 375F/190C.

Roll out the dough until it is roughly the size of your pan; it should go fully up the sides.  Lay the dough in your pan, and blind bake for 15 minutes.  I never bother filling the pan with weights, as the crust will deflate anyway, but this is up to you!

While the crust is baking, sautee the broccoli in the remaining oil, until brown and crispy.  Add the balsamic vinegar, and cook until the liquid has been absorbed.  Remove from heat.

Add the leek and herb mixture to the tofu paste and thoroughly mix.  Pour into the pie dish, and top with the broccoli (incorporate some into the mixture, if you like).  Bake for 50 minutes to an hour, until the quiche is set, and doesn't 'wobble' when you move the dish.

Let cool slightly before serving.

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