Best Vegan Quiche Recipe | Spinach & Bacon | The Vegan Zombie

Make the crust for the quiche ahead of time, using the same crust as in the pot pie video.

Roll out the dough between two pieces of parchment paper and refrigerate for 15 minutes to 30 minutes.

Place the rolled-out dough into a glass pie dish, removing the parchment paper gently.

Refrigerate the pie crust until ready to use.

In a food processor, add 1 carton of firm tofu.

Add 1 teaspoon turmeric, 1 teaspoon garlic powder, 1/4 cup nutritional yeast, a dash of pepper, 1 teaspoon salt, and 1 teaspoon of lemon juice to the tofu.

Add a couple squirts of Frank's Red Hot sauce (optional).

In a separate bowl, mix 1/4 cup corn starch with 1/4 cup soy milk to create a slurry.

Blend the tofu mixture for about 30 seconds, scraping the sides to ensure everything is mixed well.

Add a fist full of chopped spinach, 1/4 cup finely chopped red pepper, 1/3 cup chopped onion, and 5 strips of chopped Lightlife Smart Bacon to the blended mixture and mix well.

Sprinkle some cheddar cheese on the bottom of the pie crust (optional).

Pour the quiche filling into the pie crust and spread evenly.

Bake the quiche in the oven at 375°F for about 45 minutes to 1 hour.

After 15 minutes, check the quiche and let it cool for 10 minutes before serving.

Equipment Needed

Spice Level:

Dietary