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Quiche Lorraine with Tempeh
Lunch & Dinners
Favori du Chef

🥘Quiche Lorraine with Tempeh

180°C (350°F)
1 quiche
Moyen

A vegan twist on the classic Quiche Lorraine using chickpea tempeh

x1

Crust

  • 320g flour

  • 100g neutral oil

  • 130g water

  • Salt/seasoning

Filling

  • 200g tempeh (chickpea tempeh recommended)

  • Soy sauce

  • Oil

Mixture

  • 200g silken tofu

  • 200g soy cream

  • 30g cornstarch

  • Nutritional yeast

  • Salt / pepper / nutmeg / turmeric

  1. Crust

    1. 1

      Étape 1

      Mix flour, oil, water, and salt until a dough forms

    2. 2

      Étape 2

      Pre-bake the crust for 10-15 minutes at 220°C (428°F)

  2. Filling

    1. 3

      Étape 3

      Sauté the tempeh in a wok with oil and soy sauce

  3. Assembly

    1. 4

      Étape 4

      Mix silken tofu, soy cream, cornstarch, and spices until smooth

    2. 5

      Étape 5

      Combine the sautéed tempeh and the mixture

    3. 6

      Étape 6

      Pour into the pre-baked crust

    4. 7

      Étape 7

      Bake for 35 minutes at 180°C (350°F)

Environment

Did you know?

"Vegan diets use approximately 54% less water than meat-heavy diets (more than 100 g of meat per day)."

Source:Scarborough et al., Nature Food (2023). Study of 55,504 participants in the UK.
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