Quiche Lorraine Recipe

Chickpea flour: A gluten-free flour that forms the base of the quiche filling.

Plant milk: A dairy-free alternative to milk, used to create a creamy texture.

Nutritional yeast: Adds a cheesy flavor to the quiche without using dairy.

Turmeric: A spice that provides color and a subtle earthy flavor.

Spinach: Adds a nutritious and fresh element to the quiche.

Mushrooms: Contributes a savory and umami flavor.

Vegan pie crust: The base of the quiche, which can be pre-made or homemade.

When mixing the chickpea flour and plant milk, ensure there are no lumps by whisking thoroughly. This will create a smoother batter and result in a more even texture for your quiche. Additionally, sauté the mushrooms before adding them to the mixture to enhance their flavor and prevent excess moisture from making the crust soggy.

• Chickpea flour - Substitute with tofu: Tofu can be blended to create a smooth, egg-like consistency, making it a great alternative for the base of the quiche.

• Plant milk - Substitute with coconut milk: Coconut milk provides a rich and creamy texture, enhancing the overall flavor of the quiche.

• Nutritional yeast - Substitute with miso paste: Miso paste adds a savory, umami flavor similar to nutritional yeast, making it a good alternative.

• Turmeric - Substitute with saffron: Saffron can provide a similar yellow color and a unique flavor, though it is more expensive.

• Chopped spinach - Substitute with kale: Kale offers a similar texture and nutritional profile, making it a suitable replacement for spinach.

• Sliced mushrooms - Substitute with zucchini: Zucchini provides a different texture but still adds a fresh, earthy flavor to the quiche.

• Pre-made or homemade vegan pie crust - Substitute with cauliflower crust: Cauliflower crust is a low-carb, gluten-free alternative that can still hold the quiche filling well.

• Allow the quiche to cool completely before storing. This helps prevent condensation, which can make the crust soggy.
• Wrap the quiche tightly in plastic wrap or aluminum foil. Ensure it is sealed well to maintain freshness.
• Place the wrapped quiche in an airtight container. This adds an extra layer of protection against moisture and odors.
• Store the quiche in the refrigerator for up to 4 days. The flavors will meld beautifully, making it even more delicious.
• For longer storage, freeze the quiche. Wrap it in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag or container.
• Label the container with the date. This helps you keep track of how long it has been stored.
• Freeze the quiche for up to 2 months. When ready to enjoy, thaw it in the refrigerator overnight.
• Reheat the quiche in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. This ensures the crust remains crisp and the filling is warmed evenly.
• For a quicker option, reheat individual slices in the microwave. Place a slice on a microwave-safe plate and heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover quiche on a baking sheet.
  3. Cover it loosely with aluminum foil to prevent the crust from over-browning.
  4. Heat for about 15-20 minutes, or until the quiche is warmed through.
  5. Remove the foil for the last 5 minutes to crisp up the crust.

• Microwave Method:

  1. Place a slice of quiche on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through.
  4. If it’s not hot enough, continue heating in 30-second intervals until warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil or vegan butter to the skillet.
  3. Place the quiche slice in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, flipping halfway through, until the quiche is heated evenly.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place the quiche on the toaster oven tray.
  3. Heat for about 10-15 minutes, or until the quiche is warmed through and the crust is crispy.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the quiche slice in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through to ensure it doesn’t overcook.
  4. If needed, heat for an additional 2-3 minutes until the quiche is hot and the crust is crispy.

• Oven: To bake the quiche at the specified temperature of 375°F (190°C).

• Mixing bowl: To combine the chickpea flour, plant milk, nutritional yeast, and turmeric.

• Whisk: To mix the ingredients thoroughly and ensure a smooth batter.

• Measuring cups: To measure out the chickpea flour and plant milk accurately.

• Measuring spoons: To measure the nutritional yeast and turmeric precisely.

• Cutting board: To chop the spinach and slice the mushrooms.

• Knife: To chop the spinach and slice the mushrooms.

• Pie dish: To hold the vegan pie crust and the quiche mixture.

• Spatula: To pour and spread the mixture evenly into the pie crust.

• Cooling rack: To let the quiche cool down before slicing and serving.

Prepare ingredients in advance: Chop spinach and slice mushrooms ahead of time to streamline the process.

Use a blender: Blend chickpea flour, plant milk, nutritional yeast, and turmeric for a smooth mixture quickly.

Pre-made crust: Opt for a pre-made vegan pie crust to save on preparation time.

Batch cooking: Make extra filling and freeze it for future use, cutting down on prep time for the next quiche.

Multitask: While the oven preheats, mix your ingredients to save time.