Preparation:

Preheat the oven to 180°C.

Caramelise the onions: heat a little olive oil in a frying pan over medium heat and fry the diced onions until soft and translucent.

Add the balsamic vinegar and sugar and stir for a few minutes until caramelised. Set the mixture aside.

To pre-bake the pastry: grease your dish with olive oil and place the pastry in the dish. Prick the bottom with a fork. Cover with baking paper and fill with baking pearls. Cover the top with foil and place on the middle rack of the oven for 10-15 minutes. Wait for the pearls to cool a little, then remove them and set the dish aside.

Prepare the asparagus: cut off the woody ends of the asparagus tips and steam for a few minutes, only until they are softer. Plunge into a bowl of ice water to stop the cooking process and retain their colour.

Make the filling: in a bowl, mix and whisk together all the remaining unused ingredients except the silken tofu and Petit Lorrain.

Add the tofu and caramelised onions to the bowl and stir gently with a spoon until the tofu is broken up but small pieces remain.

Then cut half of the Petit Lorrain into 12 thin slices and arrange them clockwise on the tart base.

Pour the filling into the bottom of the pastry and place the asparagus on top. Press the asparagus so that it is half submerged in the filling. Brush the asparagus with olive oil and sprinkle with a pinch of sea salt flakes.

Cover the quiche with aluminium foil and bake at 180°C for 15 minutes.

Then remove the foil and bake for another 5 minutes until the quiche is nicely browned.

Keep an eye on the cooking process so that the crust does not burn.

Allow to cool completely before serving.

This vegan quiche lorraine can be served cold or reheated according to your taste.

Just like Lorraine, what a pleasure it is for Petit Veganne to share with you the recipe for this 100% vegetable quiche, with the flavours of our region!