From our friends at Dianne’s Vegan Kitchen
This quiche bakes up light, fluffy, and custardy,
just the way I like it. Enjoy this for brunch with my favorite side dish, the
there’s plenty of bacon to be found in the vegan
world – from pre-made tempeh and seitan bacon to homemade mushroom or coconut
bacon. The key to getting the salty, smoky, fatty flavor of bacon lies in the
Yield: 8 servings
½ cup raw cashews
14 ounces soft tofu, drained
3 tablespoons cornstarch
3 tablespoons nutritional yeast
1 tablespoon white miso paste
1 tablespoon Dijon mustard
½ teaspoon salt
½ teaspoon onion powder
1 teaspoon olive oil
1 cup chopped seitan bacon or your favorite
1 cup vegan shredded cheddar cheese
1 (9-inch) vegan pie crust
Chopped fresh chives, for garnish
Preheat the oven to 350˚F. In a blender or food
processor, pulse the cashews until they are finely ground. Add the tofu,
cornstarch, nutritional yeast, miso paste, mustard, salt, and onion powder,
then blend again until the mixture is very smooth.
Heat the oil in a medium skillet over
medium-high heat. Add the bacon pieces and cook until they are browned and
crispy, 5 to 6 minutes.
In a large bowl, mix the tofu filling with the
bacon and cheese. Pour the filling into the prepared pie crust and bake for 45
minutes, until deep golden brown on top. Cool on a wire rack for 20 minutes.
Garnish with chopped fresh chives before serving.