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.

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.
Take the whole dough and cover it with plastic wrap. Put it in the fridge for half an hour.
In the meantime you cut the smoked tofu in very small pieces. Fry in olive oil and salt it. Set aside.
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.
Season with a lot nutmeg, pepper and some salt.
Now it´s time to get the dough out of the fridge and roll it out.
Take a spring form and carefully put the dough into it. Take a fork and press some holes into the bottom.
Put the fried smoked tofu pieces into the form. Cover with the silken tofu mixture.
Sprinkle some fake cheese or nutritional yeast over it.
Put in the oven for about 20 to 30 minutes at 200 degrees.
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.
Enjoy!
Bon appétit!

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

Schreibe einen Kommentar

Trage deine Daten unten ein oder klicke ein Icon um dich einzuloggen:

WordPress.com-Logo

Du kommentierst mit Deinem WordPress.com-Konto. Abmelden / Ändern )

Twitter-Bild

Du kommentierst mit Deinem Twitter-Konto. Abmelden / Ändern )

Facebook-Foto

Du kommentierst mit Deinem Facebook-Konto. Abmelden / Ändern )

Google+ Foto

Du kommentierst mit Deinem Google+-Konto. Abmelden / Ändern )

Verbinde mit %s