Vegan Quiche Lorraine - Vegan Recipe Club

Ingredients

• Pastry
• For a quick version, use a 500g block of ready-to-roll shortcrust pastry (use gluten-free if needed – see this recipe for gluten-free homemade pastry)
• 250g/(1½ cups plus 1 tbsp) plain flour (you can use half plain, half wholemeal flour for a healthier version as shown in the photograph)
• ½ tsp salt
• 115g/4 oz butter, chilled and cut into pieces
• 1 tbsp ground flaxseed mixed in a bowl with 3 tbsp water and set aside for 5 minutes
• Vegetables/’bacon’
• 1 large white onion, finely diced
• 3 cloves garlic, finely chopped
• 300g/10.5 oz vegan lardons (eg THIS or La Vie) or vegan bacon, chopped into small pieces
• Filling
• 400g/1¾ cups extra firm tofu (eg Cauldron, Tofoo, Dragonfly, supermarket own brands)
• 225g/1 cup plain vegan cream cheese
• 125ml/½ cup unsweetened plant milk
• 1 tsp mixed dried herbs
• ¼ tsp turmeric
• ¼ tsp ground nutmeg
• ¼ tsp cayenne
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 3 tbsp nutritional yeast
• 2 tsp vegan syrup (eg maple or agave)
• 1 tsp salt
• ½ tsp black salt (Kala Namak)
• Pinch of black pepper
• 2 tbsp odourless/culinary coconut oil (optional – it creates a firmer consistency once cooled)
• Topping
• 200g vegan cheddar, grated (we like Cathedral City Extra Mature with a drizzle of oil to help with melting)
• 2 tbsp fresh chives, chopped