Quiche Lorraine

I've been through a phase recently of not doing much cooking. It's mostly because I can't be arsed, partly because I've lots of other things vying for my time. Whilst hungry and driving 100 miles home on Friday however; my mind started to wonder onto the subject of recipe creation.

There are several things that I've been waiting too long now for other people to veganise. One of which is quiche - I've tried several attempts over the years and none have really hit the mark.

All that I've tried haven't had quite the right texture, level of creaminess or depth of flavour. Adding insult to injury, some contain yellow colourings (such as cumin and pakrika), which weird the flavour. The tofutti ones sold in H&B are probably the best commercial attempt, but like all frozen food they're not that great.

For my first attempt I wanted to go for the 'traditional' lorraine variety, which in the UK contains cheese and lardons. Most vegan versions I've tried have contained silken tofu, which bulks it out but adds no flavour. Therefore I decided to go with smoked tofu as well as fake bacon.

Yesterday I made four test recipes, using various ratios of smoked tofu, soya cream, cheddar spread, soya milk and salt:

My original hunch was right, so I made a larger version today, along with actual pastry:

  • 225g Smoked Tofu
  • 150ml Alpro Fresh Cream
  • 100g Tesco Freefrom (Scheese) Cheddar Spread
  • Pinch of Salt
  • Pack of Redwoods Rashers

    The result was very good. I'd rather have used a deeper tin with smaller diameter, but I forgot to buy one earlier in the day. Therefore it ended up pretty thin - still good though.

    It's insanely creamy. I think it could take more smoked tofu, but the flavour is spot on. The top surface cracked slightly whilst cooking - I'll try a lower temperature for longer next time, as well as possibly floating slices of tomato on the top to help retain the moisture.

    You can use ready made / rolled shortcrust pastry if you're feeling lazy - Jusrol is now actually labeling its products vegan. If you've a food processor though then the following is very easy (not to mention far cheaper):

  • 150g Plain Flour
  • 85g Pure Soya Margerine
  • Pinch of Salt

    Place all ingredients in a food processor and wizz till you've 'breadcrumbs':

    With the motor running add a small amount of water, so that it starts to come together. Remove and mold into a ball, wrap in plastic and place in the fridge for 30 minutes.

    Roll it out, line a greased 25cm flan dish (leave the edges overlapping) and cover with a layer of foil and baking beads (fuck you Delia). Bake for 15 minutes at 180 celcius (160 fan), then remove the foil/beads and cook for a further 5.

    Allow to cool, then trim the edges with a sharp knife:

    Meanwhile, slice the rashers into smallish pieces and lightly fry. Don't cook them as long as you would if you were making a sandwich - they shouldn't brown or crispen.

    Place all remaining ingredients in a food processor (break the tofu by hand into smaller chunks) and whizz until completely smooth:

    Add the bacon, then pour into the pastry case.

    Cook for about 20 minutes at the same temperature as before (180/160 fan). Allow to cool, then remove from the tin and slice:

    Next time I'll go for a smaller dish and make it deeper, but I'm really pleased with the way it turned out. It's a simple enough recipe - will experiment with adding extra flavours to it with time.

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