Quiche Lorraine (Crustless)

Ingredients

• 6 strips Vegan Bacon
• 1 medium Shallots
• 1.5 cups Dairy-Free Milk
• 4 large Eggs
• 2 tbsp Nutritional Yeast
• 1/2 cup Dairy-Free Cheddar Shreds
• 1/4 tsp Salt
• 1/4 tsp Black Pepper
• 1 tsp Olive Oil

Instructions

1. 1Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish to prevent the quiche from sticking.
2. 2Place the 6 strips of vegan bacon in a 10-inch skillet over medium-high heat. Cook for 8-10 minutes, turning occasionally, until the bacon is crispy and golden brown. Remove the cooked bacon from the skillet and set it aside to cool. Once cool, crumble the bacon into small pieces.
3. 3Add the 1 teaspoon of olive oil to the same 10-inch skillet. Add the 1 medium shallot, finely chopped. Cook over medium heat for 5-7 minutes, stirring occasionally, until the shallots are softened and translucent. Remove the skillet from the heat.
4. 4In a large mixing bowl, whisk together the 1.5 cups of dairy-free milk, 4 large eggs, 2 tablespoons of nutritional yeast, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper until the mixture is smooth and well combined.
5. 5Add the crumbled vegan bacon and the softened shallots to the large mixing bowl with the egg mixture. Stir gently to evenly distribute all the ingredients.
6. 6Carefully pour the entire quiche mixture into the prepared 9-inch pie dish.
7. 7Evenly sprinkle the 1/2 cup of dairy-free cheddar shreds over the top of the quiche mixture in the pie dish.
8. 8Bake the quiche in the preheated oven at 375°F (190°C) for 40-45 minutes. The quiche is done when the center is set and does not jiggle significantly when gently shaken, and the top is lightly golden brown.
9. 9Allow the quiche to cool in the 9-inch pie dish for at least 10 minutes before slicing and serving. This cooling time helps the quiche set properly and hold its shape.

Substitutions

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