¼soy or oat milkor more, as needed. Depending on how you press your tofu.
¾cupvegan cheddar shreds
⅓cupvegan parmesan shreds
Instructions
Preheat the oven to 350° F. Follow the package directions to pre-bake the crust. This can vary by brand.
Prepare the Filling
In a frying pan, heat a tablespoon of the olive oil on medium high heat. Add the bacon and cook until it's crispy. Set this aside.
Combine the tofu, remaining olive oil, nutritional yeast, lemon juice, black salt, black pepper, nutmeg, and ¼ cup of soy milk in your food processor. Process until you have a thick, creamy mixture, adding more splashes of the soy milk as needed to get a creamy, spreadable consistency.
Fold the bacon, cheddar, and parmesan shreds into the tofu mixture.
Assemble the quiche
Spread the tofu mixture into the pie crust and use a spatula or back of a spoon to even out the top.
Bake for 30-35 minutes, then let it cool for 20 minutes before slicing and serving.
Video
Notes
Leftovers will keep for up to 4 days in the refrigerator. Warm the quiche back up in the oven or microwave or serve leftovers cold or at room temperature. It's delicious at any temperature!To make this ahead of time, make the filling and store it separately from the pie crust. When you're ready to serve, add the filling to the crust and bake as directed in the recipe,