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🍽️ Vegan Quiche Lorraine

895 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Mix cold margarine, flour, sugar, and a pinch of salt in a bowl.
  2. 2. Add cold water and knead everything into a dough with your hands.
  3. 3. Wrap the dough in cling film.
  4. 4. Let the dough rest in the fridge for about 10 minutes.
  5. 5. Halve the leek lengthwise and slice it into thin strips.
  6. 6. Wash the leek strips thoroughly and spin them dry.
  7. 7. Halve the onion, peel it, and slice it into thin strips.
  8. 8. Peel the garlic and chop it finely.
  9. 9. Cut the smoked tofu into small cubes.
  10. 10. Heat oil in a frying pan over high heat.
  11. 11. Fry the leek, onion, garlic, and smoked tofu for about 8 minutes covered.
  12. 12. Remove the pan from the heat once the leek has collapsed.
  13. 13. Whisk soy yogurt, white wine, cornstarch, and mustard together in a bowl.
  14. 14. Fold the pan contents into the sauce mixture.
  15. 15. Season the filling with salt and pepper to taste.
  16. 16. Preheat the oven to 200 °C with top and bottom heat.
  17. 17. Grease a 28 cm springform pan.
  18. 18. Roll out the shortcrust pastry round and about 1 cm thick using a rolling pin.
  19. 19. Place the dough into the springform pan.
  20. 20. Form a border about 4 cm high.
  21. 21. Smooth the edge and prick the base several times with a fork.
  22. 22. Pour the filling onto the shortcrust pastry.
  23. 23. Sprinkle the quiche with grated cheese substitute.
  24. 24. Bake the quiche for about 40 minutes until golden brown in the preheated oven.
  25. 25. Wash the chives and shake them dry.
  26. 26. Cut the chives into thin rings.
  27. 27. Let the quiche cool down slightly.
  28. 28. Cut the quiche into pieces.
  29. 29. Garnish the pieces with the chive rings.
  30. 30. Serve the vegan Quiche Lorraine.

Nutrition per serving