French & Vegan: Quiche Lorraine

Oh it was such a French, such a delicious evening accomponied by jumping and leg climbing foster kittens who also desperately wanted to try the French & vegan cuisine.

My French guest Astrid showed me how to make one of the Frenchest dishes you can imagine – Quiche Lorraine.

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Although Astrid lives in Italy at the moment she seems to have the French cuisine still in her blood – the vegan of course. I really enjoyed to cook with her and even more I enjoyed the eating! Oh yeah!

Even my boyfriend – who is kind of skeptical when someone „veganises“ a dish that originally contains meat – was perplexed in a positive way.

Vegan Quiche Lorraine

  • 250 g flour
  • 80 g vegan butter
  • some water
  • 1/2 smoked tofu
  • olive oil
  • 1 silken tofu
  • some soy cream
  • nutmeg (a lot) to taste
  • salt & pepper to taste
  • fake cheese or nutritional yeast
Devide the butter in three or four parts. It has to be soft but not too soft. Put the flour in a bowl and carefully press the first part of the vegan butter into it. Repeat with the rest of the butter. Add a pinch of salt. Add some water – not too much. You want to have a nice kneadable dough.
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Take the whole dough and cover it with plastic wrap. Put it in the fridge for half an hour.
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In the meantime you cut the smoked tofu in very small pieces. Fry in olive oil and salt it. Set aside.
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Take the silken tofu and stirr it together with some soy cream until smooth and creamy. You could add some starch so it´s more firm at the end. We didn´t but it still was delicious.
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Season with a lot nutmeg, pepper and some salt.
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Now it´s time to get the dough out of the fridge and roll it out.
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Take a spring form and carefully put the dough into it. Take a fork and press some holes into the bottom.
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Put the fried smoked tofu pieces into the form. Cover with the silken tofu mixture.
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Sprinkle some fake cheese or nutritional yeast over it.
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Put in the oven for about 20 to 30 minutes at 200 degrees.
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We did enjoy our Quiche Lorraine with green salad and a french dressing:
Vinaigrette
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • salt & pepper to taste
Put together all ingredients and season with salt and pepper.
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Enjoy!
Bon appétit!

Oh, and by the way – for dessert we had an incredible delicious vegan chocolat fondant!

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