Traditional Plant-Based Cooking

  • Recipes
  • About
  • Contact
  • Subscribe
  • Recipe Terms & Swaps for US Visitors
menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Subscribe
  • Recipe Terms & Swaps for US Visitors
search icon
Homepage link
  • Recipes
  • About
  • Contact
  • Subscribe
  • Recipe Terms & Swaps for US Visitors
×
Home » Dinner » Pies, Hotpots, and Gratins

Vegan Old School Dinners Cheese Flan [Quiche]

Published: Nov 11, 2022 · Modified: Apr 29, 2024 by Jacq · This post may contain affiliate links ·Leave a Comment

Spread the love
   5  
5
Shares
Jump to Recipe Print Recipe

This Old School Dinners Cheese Flan or Quiche recipe is a vegan version of the much loved British school dinners cheese flan or cheese and onion flan. Our dairy-free cheese flan or Quiche is so easy to prepare and is packed with savoury cheesy flavours and has a light and buttery shortcrust base. Once chilled our vegan cheese flan can be easily sliced into pieces that would be great for picnic, parties, and buffet finger-food.

A close up of vegan cheese flan on a black wire rack, with yellow oven mitt underneath, blue background.

You can add finely diced vegan ham to our vegan cheese flan to create a delicious vegan cheese and ham Quiche otherwise known as a Quiche Lorraine.

Jump to:
  • What is a British old school cheese flan?
  • How to prepare
  • Recipe notes
  • Storage
  • Reheating
  • FAQ'S
  • More old-school dinner recipes - made vegan
  • 📖 Recipe
  • Comments

What is a British old school cheese flan?

A flan is an open pie, meaning it lacks a pastry top to cover the filling. A cheese flan is similar to a quiche, which is essentially a mixture of eggs, cheese, milk, and sometimes cream, all cooked within a pastry shell.

The term "British Old School Dinners" refers to the food provided in school canteens to children during the 60s, 70s, 80s, and sometimes the 90s. School dinners back then were more akin to home-cooked traditional meals and were all prepared in the school kitchen by dinner ladies. Nowadays, most school food is likely to have been precooked before arriving at the school.

Many people have fond memories of their school dinners and can usually recall at least one or two favourite meals or bakes, while others disliked them or can remember one or two of the least appealing offerings!

Those who experience nostalgia for school dinners often like to recreate their favourite school meals, and as taste buds change over the years, what you disliked back then might become a family favourite now!

Even if you were a meat, dairy, or egg eater back in your school days, you or a family member may now be enjoying a vegan or plant-based diet, so with vegan versions of old school dinner recipes you can recreate your favourites and perhaps discover new tasty recipes.

How to prepare

For this vegan cheese flan recipe, there is no need to pre-bake or blind bake the homemade pastry case, as it cooks together with the filling.

If preferred, and to save time, shop-bought shortcrust pastry can be used instead of preparing your own.

Margarine and flour added to mixing bowl for cheese flan pastry.
Margarine and flour mixed into breadcrumbs and water being stirred through with a small knife.

First prepare the pastry.

Step 1: Add the flour, baking powder and salt to a mixing bowl, along with the margarine broken into chunks.

Step 2: Using your finger-tips rub the fat into the flour until the mix resembles breadcrumbs.

Step 3: Add two tablespoons of water and stir this through with a cutlery knife.

Pastry dough brought together into a clump at side of mixing bowl.
Cheese flan pastry dough ball.

Step 4: Add a little extra water and stir this through and then press the dough together into a ball.

Step 5: Wrap the dough in food wrap and chill in the refrigerator for at least 30 minutes.

Ingredients for cheese flan filling added to small food processer ready for blending.
Flan filling blended smooth and being stirred with yellow spatula.

Meanwhile, prepare the filling.

Step 1: Add the silken tofu, plant milk, nutritional yeast flakes, corn flour [corn starch], garlic powder, onion powder, salt, white pepper, and mustard powder, to a food processor or blender.

Step 2: Blend until everything is smoothly combined.

Pastry dough ball on floured chopping board with wooden rolling pin to side.
Pastry dough wrapped around rolling pin beside greased flan dish.

Assemble the flan.

Step 1: Place the pastry ball onto a well floured work surface and roll out to a flat piece bigger than your flan tin.

Step 2: Wrap the pastry around your rolling pin and lift it up and place into the flan tin.

Pastry dough in flan dish on wooden board.

Step 3: Press the pastry dough into the flan tin.

Pastry in flan dish trimmed with knife.
Filling poured into cheese flan pastry case.

Step 4: Trim the ragged edges with a small knife.

Step 5: Pour the flan filling into the pastry.

Grated vegan cheese added to unbaked cheese flan on chopping board.
Baked vegan cheese flan on wire rack with yellow oven mitt underneath.

Step 6: Optional: Sprinkle the flan with grated vegan cheese.

Step 7: Bake for 45-50 minutes until the flan has risen, is firm and set, and golden brown around the edges.

Step 8: Once baked leave the flan to sit for 10 minutes before removing from the flan tray.

Cheese flan on wooden board with slice removed and on small plate with green handled fork, yellow striped tea towel background.

Serving suggestions: Serve warm or chilled - once chilled the flan firms up more and is very easy to slice thinner pieces. Traditional accompaniments to cheese flan are potato chips or fries and baked beans. A nice crisp green salad is also a tasty side.

Recipe notes

Storage

Cheese flan will keep fresh for 3 days within the refrigerator. Or freeze for 2-3 months.

Reheating

To reheat, switch the cooker to the cooking temperature stated on the recipe, and warm the flan up until it's piping hot - about 25 minutes. If the flan looks like it may brown too much you can add a layer of kitchen foil.

Although, this cheese flan is absolutely delicious served chilled.

FAQ'S

What kind of tofu is best for vegan cheese flan?

Silken firm tofu is perfect for cheese flan as it blends really smoothly and bakes into a firm flan. The silken tofu used for this cheese flan recipe is Mori Nu Silken Firm Tofu [349grams]. Although any brand of silken firm tofu is perfect.

Silken firm tofu is different from ordinary fresh tofu found within the chilled section of stores, as silken tofu can not be sliced into firm pieces and cooked as it is so soft that it just breaks up.

Silken tofu is usually found within the Asian or world food sections of supermarkets and grocery stores. This kind of tofu is long-life and does not need to be kept within the refrigerator, unless it has been opened.

Do I have to precook the pastry case?

No, for this cheese flan recipe the pastry does not require pre-baking or 'blind' baking. The pastry will cook beautifully and will not have a soggy bottom! Instead the pastry will be deliciously light and buttery.

Can I use shop-bought pastry for cheese flan?

Of course, if you are short of time or prefer not to make your pastry by hand at home, then simply buy a store-bought already prepared shortcrust pastry.

There are even some packets of pastry that come already pre-rolled. Just make sure that the pastry is short crust and is suitable for vegans.

Many of the popular brands of pastry and supermarkets own versions, are accidently vegan even if they do not have the trademark vegan sign, so its always worth at look at the less expensive options.

Four slices of chilled cheese flan, two on chopping board and two on small cream coloured plates with green handled forks.

Once chilled this vegan cheese flan or Quiche is perfect for packed lunches for school, college, or work, picnics, parties, buffets, and everyday quick and easy vegan lunches, dinners or tasty snacks.

More old-school dinner recipes - made vegan

For more of our school dinner favourites check out our jam and coconut sponge, chocolate traybake, mince and potatoes, and cheese, potato and onion pie.

  • Vegan school dinners sponge pieces sitting on top of each other.
    Vegan School Dinners Jam and Coconut Sponge
  • Two squares of old school dinners chocolate sponge traybake on white plate with blue flower patterns, featured image.
    Vegan Old School Chocolate Sponge
  • cheese, onion and potato pie with a side salad, served on white plate and fork at front
    Vegan Cheese, Onion And Potato Pie (Old British School Dinners)
  • Close up bowl of vegan mince and tatties mixed together.
    Vegan Scottish Mince And Tatties [Slow Cooker and Stove-Top]

Got some leftover unbaked pastry that needs using up? Bake a few of these traditional British Jam Tarts. Just pop them in the oven after the flan comes out. Or stick the jam tarts into the oven to bake, during the last 10 minutes of the flan cooking.

***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***

📖 Recipe

A close up of vegan cheese flan on a black wire rack, with yellow oven mitt underneath, blue background.

Vegan Old School Dinners Cheese Flan

Course: Dinner, Lunch, picnic
Cuisine: British
Prep Time: 1 hour hour
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 50 minutes minutes
Servings: 6 -8 slices
Calories: 309kcal
Author: Jacq
This old school dinners cheese flan recipe is a vegan version of the much loved British school dinners cheese flan or cheese and onion flan. The pastry case is so light and buttery, while the filling is packed with savoury cheese flavours.
For a nice change you can add chopped vegan deli ham [such as Quorn vegan ham] or meat-free cooked bacon to the flan mixture after it is blended, to create a tasty vegan Quiche Lorraine.
Enjoy with chips and beans for a traditional British dinner!
Print Recipe
US Customary - Metric

Equipment

  • 8-9 inch diameter flan tin or pie dish [loose bottomed baking tins are best]
  • Rolling pin
  • Food processer or blender
  • cutlery knife

Ingredients

Pastry:

  • 170 gram plain flour [all-purpose flour]
  • 1½ teaspoons baking powder
  • 85 grams vegan margarine [we use Stork baking spread, use extra to grease flan dish]
  • ⅛ teaspoon salt

Filling:

  • 5 tablespoons nutritional yeast flakes
  • 349 grams silken firm tofu
  • 1 teaspoon garlic powder [or garlic granules]
  • 1 teaspoon onion powder [or onion granules]
  • ½ teaspoon mustard powder [we used Colemans mustard powder]
  • 1 pinch white pepper
  • ¾ teaspoon salt
  • 300 mililitres soya milk [or your usual milk]
  • 4 tablespoons corn flour [corn starch]

Garnish, optional:

  • 50 gram vegan cheese [grated]

Instructions

Prepare the shortcrust pastry:

  • Add the flour, baking powder and salt to a mixing bowl. Drop the margarine into the bowl in chunks.
    Use your fingertips to rub the fat into the dry ingredients until it resembles breadcrumbs.
    170 gram plain flour, 1½ teaspoons baking powder, 85 grams vegan margarine, ⅛ teaspoon salt
  • Add two tablespoons of water and stir the liquid through the mix with a cutlery knife, keep stirring for a few minutes adding another tablespoon of water and mixing it through.
    Press the pastry firmly against the side of the bowl and it will squash together.
    Use your hands to press it into a ball, and add a few drops of extra water if the pastry if a little dry.
  • Wrap the pastry in food wrap and chill in the refrigerator for at least 30 minutes.

Prepare the flan filling:

  • Add the silken tofu, nutritional yeast flakes, milk, corn flour [corn starch], mustard powder, garlic and onion powders, salt and white pepper into a food processor or blender.
    Blend until smooth.
    5 tablespoons nutritional yeast flakes, 349 grams silken firm tofu, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon mustard powder, 1 pinch white pepper, ¾ teaspoon salt, 300 mililitres soya milk, 4 tablespoons corn flour

Assemble the flan:

  • Preheat the oven to 180 Fan / 200C / Fahrenheit 392 / Gas 6.
  • Grease the flan tin with extra margarine.
  • Roll the pastry out on a floured work surface into a piece large enough to fit into the flan tin.
    Wrap one end of the pastry over the rolling pin and lift it up and place it into the flan tin. Press the pastry into the sides and base. Use a small knife to trim the edges.
  • If the filling has sat for a while give it a good stir before pouring into the flan tin.
  • If using the cheese sprinkle this over the top of the flan.
    50 gram vegan cheese

Bake the flan:

  • Place the flan onto the middle oven shelf and bake for 15 minutes before turning the oven down to 170 Fan / 190C / Fahrenheit 374 / Gas 5.
  • Bake for an extra 30-35 minutes until the flan has completely risen, firm and set, and has golden parts around the edges of the flan, the pastry will also be golden.
    [Fan ovens tend to bake quicker so check the flan a few minutes earlier around the 45 minute mark]
  • Leave the flan within the tin for 10 minutes before carefully removing.

Notes

  • Nutritional information is provided for guidance only and is not an exact calculation as ingredients can vary.
  • Store leftover cheese flan within a covered container, in the refrigerator for 3 days.
  • Or freeze for up to 2-3 months.
  • Reheat within a hot oven until piping hot throughout.
  • Grated vegan cheese is an optional addition. You can use extra nutritional yeast flakes instead.
  • The cheese we used for this recipe was Asda garlic and chive cheese alternative.
  • Stork baking spread was used for the pastry.
  • Chilled cheese flan is perfect for pack lunches, picnics, buffets and quick lunches, dinners and snacks.
  • Add some chopped vegan ham or cooked meat-free bacon to the cheese flan mixture after blending to prepare a vegan Quiche Lorraine.

Nutrition

Calories: 309kcal | Carbohydrates: 35g | Protein: 11g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 595mg | Potassium: 335mg | Fiber: 3g | Sugar: 1g | Vitamin A: 645IU | Vitamin C: 0.1mg | Calcium: 151mg | Iron: 3mg

Comments

Prepared our Vegan Cheese Flan or Quiche recipe? We would love to know how you got on with the recipe so do drop us a comment below and click the star ratings. All feedback is very much appreciated. Thanks so much! All the best, Jacq x

More Vegan Pies, Hotpots, And Gratins

  • A slice of lentil pie on plate with broccoli and baked beans.
    Old-Fashioned Lentil Pie (Vintage recipe)
  • A Welsh onion cake on a serving plate with a dinner plate in background with vegan sausages and peas and corn.
    Traditional Welsh Onion Cake [Teisen Nionod]
  • A vegan chicken pie on a green trivet with flower patterned gravy jug in background with plates to side, bright colourful flower tablecloth.
    Vegan Chicken Pie
  • Vegan Scottish Teviotdale pie
5 from 1 vote (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Photo of Jacq the admin wearing sunglasses, outside with trees in background and blue skies.

Hello! Welcome to our collection of traditional family favourite recipes. We have old-fashioned favourites reinvented with vegan-friendly every-day ingredients.

Find out more →

🍽️ Free Recipe Booklet! Subscribe &
receive our '9 old-school dinner recipes made vegan (pdf), as a thank-you!

Visitors favourite recipes

  • close up of chocolate pudding with chocolate pudding in background, and shortbread biscuits and strawberries in background.
    Tofu Chocolate Pudding
  • Medieval potage stew served in a wooden bowl, with fork and spoon, little bread rolls at the side, and candlestick
    Medieval Potage Stew
  • Close up bowl of vegetable soup with yellow handled spoon and second bowl in background, slices of bread to side on a mat with fox image.
    Old-Fashioned Golden Vegetable Soup

Vegan recipes for warm summer days

  • Bowl of Italian bread salad, featured image.
    Italian Bread Salad [Panzanella]
  • A stack of walnut celery sandwiches on yellow flower patterned plate with celery leaves to side.
    Old-Fashioned Walnut and Celery Sandwiches
  • A bowl of garlic oil spaghetti with tomatoes and spinach and wedge of focaccia to side, larger pot to side, and bowl of fresh spinach to side.
    Italian Garlic Spaghetti [Spaghetti Aglio e Olio]
  • wooden board with vegan ploughman baguette and salad and fruit pieces at the side, small brown dish of pickled onions, small butter dish to back, and cream coloured place mat.
    Vegan Ploughman's Lunch [Sandwich or Platter]

Footer

↑ back to top

✨ About ✨

  • Privacy Policy
  • Affiliate Disclaimer
  • Terms & Conditions
  • Accessibility Policy
traditional family favourites new logo

✨ Contact ✨

  • Contact us
  • About
  • Work with us

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 * Traditionalplantbasedcooking

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.