OGGS® Quiche Lorraine

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Get ready for picnic season, or party season, or basically any season at all with this beautiful vegan quiche. We’ve used OGGS® Whole Egg Alternative alongside all your favourite fillings to create this absolute stunner that’s sure to impress!

PREP TIME 45 mins


  • 200ml OGGS® Whole Egg Alternative
  • 500g plant-based shortcrust pastry block
  • 200ml plant-based milk alternative
  • 1 tbsp olive oil
  • 1 Onion, diced
  • 150g plant-based lardons
  • 100g grated plant-based cheese (we love Violife!)
  • Salt
  • Pepper
  • Parsley
  • Side salad, to serve


  1. Place a baking sheet in the oven and preheat to 180°C Fan (200°C / Gas 6).

  2. Roll the pastry to the thickness of 3mm and line a 23 x 2.5cm loose-bottomed, fluted tart tin.

  3. Refrigerate for 1 hour.

  4. Meanwhile, heat the olive oil in a medium pan and cook the onion over a low heat without browning until soft, approx 5-10 mins. Add the lardons and continue to cook for 5 mins, until crisp and starting to colour.

  5. Scatter the onion and lardons over the pastry case along with half the cheese alternative.

  6. Whisk together the OGGS® Whole Egg Alternative and milk alternative in a large jug and season with salt, parsley and pepper.

  7. Pour into the pastry case and top with the remaining cheese alternative.

  8. Bake for 40-50 mins until the quiche has completely set and the top is golden.

  9. Allow to cool slightly, then slice and serve with a side salad!

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