Quiche lorraine
This dish embodies France the same way miso soup embodies Japan, and you can find it in nearly every bakery in France. I have turned this comforting quiche vegan by using smoked tofu, and it is best served with a side of crunchy lettuce.
Recipe inspired from France Vegetalienne.
Ingredients
- For the quiche dough
- 150g white flour
- 75g good quality margarine
- 1/4 tsp salt
- 2 tbsp water
- For the filling
- 180g smoked tofu, chopped in small cubes
- 300g silken tofu
- 165g brown onions, chopped
- 10g neutral oil
- 1/2 tbsp soy sauce
- 60g cashews, soaked for > 5h
- 2 tbsp nutritional yeast
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
Instructions
- Combine flour, salt and margarine in a bowl and mix everything together with your fingers to turn it into a sandy crumble.
- Add water and shape into a dough, without overworking it.
- Wrap the dough in cling wrap and let it rest for 1h.
- Meanwhile, heat up oil in a pan over medium/high, and fry onions and tofu, stirring frequently.
- When they are starting to be nice and golden, reduce heat and cover with a lid. Let them finish cooking, stirring from time to time.
- Drain cashews and place them in a jar.
- Add silken tofu, salt, pepper, nutmeg, nutritional yeast, and blend with an immersion blender until it reaches a smooth, creamy consistency. Add a tbsp of water or two if needed.
- Mix the cream with the onions and tofu.
- Heat up the oven at 180°C.
- Roll out the dough on a baking paper in the shape of the oven dish (rectangle, circle...), and place it in the oven dish (no need to put a baking paper, in my experience the dough doesn't stick, but you may want to grease the oven dish a little with oil just to be safe).
- Prick the dough with a fork everywhere (it helps transfer the moisture of the filling out of the quiche to keep the dough firmer and crispier all around).
- Pour the filling on the dough, and bake the quiche for ~30 min (depending on the thickness of the quiche and your oven). I like to place the quiche on the bottom shelf of the oven, as the bottom is what takes longest to cook.
- Take the quiche out of the oven, let it sit for ~ 15 min, slice and serve with a nice salad!
Nutritional information
Kcal Protein Carbs Fat 1984 72g (15%) 144g (29%) 124g (56%)