Vegan Quiche Lorraine

This Vegan Quiche Lorraine is a delightful twist on the classic French dish, featuring a creamy tofu filling infused with smoky flavors and fresh vegetables. Perfect for breakfast or brunch, it's a satisfying, plant-based option that will impress everyone at the table.

Ingredients

• Shortcrust pastry - 1 pre-made (or homemade, about 200g)
• Firm tofu - 200g
• Nutritional yeast - 3 tablespoons
• Unsweetened almond milk - 60ml
• Olive oil - 1 tablespoon
• Smoked paprika - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Black salt (kala namak) - 1/2 teaspoon
• Garlic powder - 1/2 teaspoon
• Onion - 1 small, finely chopped
• Mushrooms - 100g, sliced
• Spinach - 100g, fresh
• Chives - 2 tablespoons, chopped
• Black pepper - to taste

Steps

1. Preheat the oven to 180°C (350°F).
2. Roll out the shortcrust pastry and fit it into a 20cm tart pan, trimming any excess. Prick the base with a fork and place in the fridge to chill for 10 minutes.
3. In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
4. Add the sliced mushrooms to the skillet and cook for another 5 minutes until softened. Stir in the fresh spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
5. In a mixing bowl, crumble the firm tofu and add nutritional yeast, almond milk, smoked paprika, turmeric powder, black salt, garlic powder, and black pepper. Blend until smooth.
6. Fold the sautéed vegetables and chopped chives into the tofu mixture until well combined.
7. Pour the filling into the prepared pastry shell, smoothing out the top evenly.
8. Bake in the preheated oven for 30-35 minutes until the top is golden and slightly firm to the touch.
9. Let the quiche cool for 5-10 minutes before slicing and serving.

Nutrition

• Calories: 280
• Protein: 12 g
• Carbs: 28 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.2 L

Health Benefits

• High in plant-based protein from tofu.
• Rich in antioxidants and vitamins from spinach and mushrooms.

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