Contrary to popular belief the Quiche actually originates in Lothringen a medieval kingdom under German rule.
The name ‘quiche’ is also from German origin word ‘Kuchen’ which means cake. The French later enhanced the dish and renamed the dish, Lorraine.
The original recipe for the Lorraine consisted of an open pie with a filling comprised of egg, cream custard, and bacon. It was only later that cheese was added to the quiche Lorraine.
Versions of the quiche now exist with vegetables and fusion recipes have allowed for any fillings from smoked salmon to ground beef.
To make a vegan quiche might seem like an impossible endeavor! If we take out dairy, meat and heavy and full of calories crust, what would we be left with?
This is one of my favorite recipes. It’s light and very easy to make. The quiche comes out so decadent and exquisite. It pairs up with the salad and red wine so well and constitutes a perfectly romantic dinner.
Personally, I prefer cooking it without the crust as I avoid the consumption of carbs and starches. You can experiment and add spinach or vegan bacon but I prefer it with just caramelized onions. The aroma in your kitchen will not only fill up your house but will tempt your neighbors as well. It’s an ultimate comfort food.
250 cal per slice
1 bottle Just Egg
350 g firm tofu
1 cup raw cashews (previously soaked overnight)
1 cup nutritional yeast
3 tbsp vegan Mayo (Vegenaise)
1 large onion
Garlic powder 1/2 tsp
High speed blender
10 inch tart form
Soak cashews over night.
In a high speed blender combine tofu, Just Egg, Vegenaise, nutritional yeast, cashews, salt and garlic powder. Blend till smooth.
In a pan, sauteé chopped onions until they become lightly brown.
Preheat the oven to 350 F. Pour the mix from the blender in a slightly oiled form. Top it off with the caramelized onions. Bake for 40 min.
Let`s connect on the Instagram @natalie_aley If you make this dish, tag it #nataliealeycooks