Vegan Onion Quiche Lorraine (nut-free;soy-free)

Today, I'm sharing with you this easy but incredible, filling, and packed with lots of protein vegan version of french Quiche Lorraine.


As you probably remember I've already shared one vegan Quiche which is soy-based (you can find the recipe in my blog), which is pretty incredible to taste, but some of you had a soy allergy (especially some of your little ones).


That's why this time I'm sharing with you a soy-free and nut-free version because everyone deserves a piece of Quiche :)


So, today let's take a closer look at Quiche Lorraine :)



The Origins of Quiche Lorraine

This specialty comes from the Lorraine region of France, a part of the world that has some of my favorite culinary specialties. Alsace and Lorraine hug the border between France and Germany, so that Alsace and Lorraine are both French and German and are also their own unique place. While I should save the famous Alsatian tarte a flambee for separate article, the most ubiquitous dish from Lorraine is quiche. And the specialty quiche from Lorraine features gruyere cheese, onion, fatty bacon (French lardons) and nutmeg as its primary flavors.

The history of quiche, a dish we think of as quintessentially French, is actually a liminal one, in that the dish is of German origin. The word 'quiche' comes from the German word kuchen, meaning cake. Thus quiche is a savoury cake, and Lorraine is a rather new name for a region that, under Germanic rule, was called the Kingdom of Lothringen. There are 13th century recipes for egg and cream baked in a dough crust in Italy, so it is difficult to say exactly where such a simple and ubiquitous approach to baking first began. In the 14th century English recipe collection, The Forme of Cury, there is a recipe like this with the unappetising name “Crustardes of flesh.”

The oldest recipes for quiche Lorraine were simply an open-faced pie (that is, crust on the bottom and sides only), filled with a mixture of egg and cream and chopped bacon. The dough was simply bread dough, but in the 20th century this evolved into the more sophisticated puff pastry crust.*source


And now it's time to jump straight to the recipe!

Prep: 35 min

Cook time: 40 min

Level: medium

Servings: 8 portions

Calories per serving: 201 kcal


Find the recipe & nutrition facts below :

For the crust (or use storebought short-bread crust)

  • 1/2 + 2/3 cup all-purpose flour (205 gr.)

  • 1 pinch of salt

  • 1/4 cup solid coconut butter (55 gr.)

  • 1/4 cup ice water (60ml)

For the filling:

  • 3 large onions (chopped & fryed)

  • 1 can of chickpeas (400gr)

  • 1/3 cup chickpea flour

  • 2/3 cup plantbased cream (or milk)

  • 2 tsp garlic

  • 1/2 tsp salt

For decorating:

  • few cherry tomatoes (cut in halves)


Method:  

Step 1: In a kitchen robot add in flour, salt, and solid coconut fat, blend for a minute, then add the ice water and blend until you reach almost a dough consistency.

Step 2: With your hands make a ball from the dough, cover with stretch foil and let it chill in the fridge for at least 30 mins.

Step 3: For the filling, in a kitchen robot or in a high-speed blender add all the ingredients for the filling except fryed onion blend until smooth, then add the onion and mix in with the spoon.

Step 4: Preheat the oven to 180C (360F)

Step 5: Grease an 18 cm baking tin, take your dough from the fridge and roll it into a round shape (if the dough is too solid, warm it up with your hands for few minutes).

Step 6: Transfer the dough into the baking tin and press the sides if you want to form beautiful edges of your quiche.

Step 7: Prebake the crust for 15 minutes.

Step 8: Transfer the filling and spread evenly into the prebaked crust.

Step 10: Bake for another 25 minutes, remove from the oven and decorate with tomato halves.

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