Vegetarian Quiche Lorraine Recipe

Make dough

In a medium bowl combine 1.25 cups all-purpose flour and 1/4 tsp salt. Add 6 tbs cold cubed unsalted butter. Using a pastry cutter or fingertips, cut the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.

Add water and chill

Sprinkle 2 tbs ice water over the flour-butter mixture and gently mix with a fork until dough just comes together. Add up to 1 more tablespoon water if too dry. Form into a flattened disk, wrap in plastic, and chill in refrigerator for at least 30 minutes (up to 2 hours).

Roll and blind-bake

Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough to fit a 9-inch (23 cm) tart/quiche pan (about 12-inch circle to allow for fit). Transfer to pan, trim and crimp edges, then prick base lightly with a fork. Line crust with parchment and fill with pie weights or dried beans. Bake blind for 15 minutes. Remove weights and parchment and bake another 8 minutes until lightly golden. Reduce oven to 350°F (175°C).

Prepare vegetables and vegetarian bacon

While crust chills or during blind bake, peel and thinly slice 1 medium yellow onion and slice 1 cup mushrooms. Dice 4 oz vegetarian bacon (or smoked tofu) into small pieces.

Sauté vegetables

Heat 1 tbs olive oil and 1 tbs butter in a skillet over medium heat. Add diced vegetarian bacon and cook 3–4 minutes until edges begin to brown. Add sliced onion and cook 5–6 minutes until softened and translucent. Add mushrooms and cook 3–4 minutes until mushrooms release moisture and begin to brown. Stir in 1 tsp fresh thyme leaves, then season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Remove from heat and let cool 5 minutes.

Make custard

In a large bowl whisk together 4 whole eggs and 1 cup half-and-half (or whole milk) until smooth. Add 3/4 tsp salt, 1/4 tsp black pepper, and 1/8 tsp freshly grated nutmeg; whisk to combine.

Assemble quiche

Sprinkle 1 cup grated gruyère evenly over the prebaked crust, then sprinkle 1/2 cup smoked cheddar or smoked gouda. Spread the sautéed vegetarian bacon, onion and mushroom mixture evenly over the cheese. Pour the egg custard over the filling, pressing down gently so custard fills gaps. If necessary, top with a little extra grated cheese to cover any exposed custard.

Bake quiche

Place the assembled quiche on a baking sheet and bake in 350°F (175°C) oven for 30–35 minutes, or until the custard is set around the edges and slightly jiggly in the center (an instant-read thermometer should read ~165°F/74°C when inserted near center). If top browns too quickly, tent with foil for last 10 minutes.

Rest and garnish

Remove quiche from oven and cool on a rack for 15–20 minutes to finish setting. Sprinkle with 1 tbs chopped chives before serving. Serve slices with mixed salad greens dressed with 2 tbs light vinaigrette if desired.