Quiche Lorraine Vegan Recipe

Remove the quiche from the over and cover with the cheese sauce.

Quiche lorraine vegan recipe. Makes 1 x 9 inch quiche. Add a little plant milk to your sauce pan and add the vegan cheese and stir on a low heat until completely melted. Heat the oil in a medium skillet over medium high heat.

Grease a loose bottomed quiche tin and preheat the oven to 200 c fan. Gradually add water one spoon at a time and use the back of a knife to bring the mixture together to form a dough. This vegan quiche lorraine uses a crunchy potato crust instead of a regular pastry crust and replicates the flavour and texture of a traditional egg based quiche.

I usually make 2 large pies or several small ones all at one time freezing whatever is left over. While your tofu is marinating blind bake your pie crust for 10 minutes at 180 c 360 f. Even out the sauce the bake for a further 10 mins.

This moist vegetarian quiche is perfect for every meal. Pour the chickpea mixture over. Add the flour cubed butter and cubed trex to a large mixing bowl.

Combine the chickpea flour 1 cup of water vinegar turmeric salt and pepper. In a mixing bowl add chickpea flour and water whisk together until well combined. The quiche was originally a quiche lorraine but has since been transformed.

Put the sauteed veggies sliced tofu and half of the shredded vegan mozzarella into the baked quiche crust. For the vegan quiche lorraine. In a large bowl mix the tofu filling with the bacon and cheese.