Dairy-Free Quiche Lorraine with Tofu & Smoked Coconut 'Bacon'

Ingredients

• 1 crust Pre-made gluten-free pie crust
• 1 package (14 oz) Extra-firm tofu
• 1 cup Unsweetened almond milk
• 1/4 cup Nutritional yeast
• 2 tablespoons Cornstarch
• 1/2 medium Onion
• 1/2 cup Smoked coconut flakes
• 1 tablespoon Olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Press pie crust into a pie dish. Blind bake the crust for 15 minutes. Let cool.
3. 3Press the tofu to remove excess water. Crumble the tofu into a blender.
4. 4Add almond milk, nutritional yeast, cornstarch, salt, and pepper to the blender. Blend until smooth and creamy.
5. 5Sauté the chopped onion in olive oil until softened.
6. 6Spread the sautéed onion and smoked coconut flakes evenly over the bottom of the pre-baked pie crust.
7. 7Pour the tofu mixture over the onions and coconut flakes.
8. 8Bake for 35-40 minutes, or until the filling is set and golden brown.
9. 9Let cool slightly before slicing and serving.

Substitutions

Related Guides