I was so impressed with how my last vegan quiche adventure turned out and how easy the Pillsbury™ croissant crust was to make, that I thought to myself: I wonder if I could make a vegan quiche lorraine? Well guess what… I did! I found an easy, simple recipe online with not too many ingredients and modified it. I halved the original amounts because I don’t have a deep dish pan and I worried that the croissant dough would burn if I tried cooking it for 45 minutes. (The crescent rolls usually take around 15 minutes to bake on their own)

Ingredients:

  • About 8 slices of Paradis Végétarien vegan bacon, diced

  • 1/4 cup chopped shallots (I actually would suggest to use more… up to 1/2 cup even, but I really love shallots!)

  • 8 tbsps of Just Egg

  • 5/8 cups coconut cream (halfway mark between 1/2 cup and 3/4 cup in a liquid measuring cup) — i used 1 carton of Isola Bio Coconut Cuisine Cream

  • 1/8 teaspoon salt

  • 1/16 teaspoon cayenne pepper

  • Pinch ground nutmeg

  • 5/8 cups (however much you want really!) shredded Nafsika’s smoked Gouda

  • 1 can (8 oz) Pillsbury™ refrigerated crescent rolls

 
 

Instructions:

  1. Preheat the oven to 400°F and set a rack in the middle position.

  2. In a medium nonstick sauté pan over medium heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Transfer bacon to a plate.

  3. Add the shallots to the pan you cooked the bacon in and cook over medium-low heat until soft and translucent, 3 to 4 minutes. Do not brown. Set aside.

  4. In a medium bowl add the Just Egg , coconut cream, salt, cayenne pepper, and nutmeg; whisk until evenly combined.

  5. Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Brush crust with some of the cream mixture.

  6. Spread the shallots evenly over the bottom of the crust. Top with half of the bacon, all of the Gouda, and then the remaining bacon. Pour the egg/cream mixture over top.

  7. Slide the quiche (still on the baking sheet) into the oven and bake at 10 minutes, reduce heat to 325 and bake another 10 minutes or until the filling is set and lightly golden. If you are worried about crust starting to burn you can cover it with a strip of aluminium foil. Serve hot or warm.

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It turned out really well, but I found it quite coconut-y (I like that mind you, but others may not). I did find the saltiness of the veggie bacon paired with the sweet of the coconut nicely. My next attempt I am going to try using Paradis Végétarien’s bacon block and cut that into “lardons” and use an oat cream instead of the coconut. I’ll comment here if I try it out and let you know!

You can find the original quiche lorraine recipe here.

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