This dairy-free quiche Lorraine has all the tastes of the summer, and is perfect for picnics and Al-Fresco dining…
Quiche Lorraine
This dairy-free quiche Lorraine has all the tastes of the summer, and is perfect for picnics and Al-Fresco dining...
Ingredients
For the pastry
- 200 g gluten-free plain flour
- 100 g dairy-free butter
- 2 tbsp water
For the bacon bits
- 100 g extra firm tofu crumbled
- 1 tbsp tamari
- 1 tsp liquid smoke
- 1 tsp smoked paprika
- 1 tsp maple syrup
- 1 tsp vegetable oil
For the filling
- 280 g extra firm tofu
- 4 tbsp soya milk
- 2 tbsp gram flour
- 2 tbsp nutritional yeast
- 2 tbsp herbes de Provence
- ½ tsp kala namak
- ½ tsp turmeric
- 60 g vegan cheese grated
Instructions
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Preheat the oven to 180°C/Gas Mark 4.
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To make the pastry, add the flour and butter to a food processor and pulse until the mixture resembles breadcrumbs. Transfer the mixture into a large bowl, add the water and bring together with your hands, being careful not to overwork the pastry. If the pastry seems too wet, add a little more flour. If it’s too dry, add a little water. Once the pastry is formed, wrap in clingfilm and refrigerate for 20 minutes.
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Remove the pastry from fridge, roll out 5mm (¼in) thick and use it to line a 20cm (8in) tart case. Prick the bottom with a fork and blind bake for 10 minutes.
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For the bacon bits, mix the tofu pieces with the tamari, liquid smoke, smoked paprika and maple syrup. Allow to marinate for 30 minutes. Once marinated, heat the oil in a frying pan over a medium-high heat, then fry the tofu pieces for 4-5 minutes until crispy.
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To make the filling, add the tofu, milk, gram flour, nutritional yeast, herbes de Provence, kala namak and turmeric to a food processor, blending until smooth. Stir in the cheese and bacon bits and season to taste. Pour the mixture into the tart case and bake for 25-30 minutes until set and golden on top.