Vegan Quiche Lorraine (Gluten-Free)

Ingredients

• 1 prepared Gluten-Free Pie Crust
• 1 block (14 oz) Firm Tofu
• 1/4 cup Nutritional Yeast
• about 113 g Vegan Cream Cheese
• 1/2 medium Onion
• 2 cloves Garlic
• 1 cup Coconut Flakes (for bacon)
• 2 tablespoons Soy Sauce or Tamari
• 1 teaspoon Liquid Smoke
• 1 tablespoon Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. In a medium bowl, combine the 1 cup Coconut Flakes with the 2 tablespoons Soy Sauce or Tamari and the 1 teaspoon Liquid Smoke, tossing until evenly coated. Spread the seasoned coconut flakes in a single layer on a baking sheet and bake for 10-15 minutes, or until they are crispy and golden brown; set them aside to cool completely.
2. 2Place the 1 block (about 400 g) Firm Tofu between several layers of paper towels or a clean kitchen towel and press gently but firmly to remove excess water for about 10 minutes. Crumble the pressed tofu into the bowl of a food processor.
3. 3Add the 1/4 cup Nutritional Yeast, about 113 g Vegan Cream Cheese, 1/2 teaspoon Salt, and 1/4 teaspoon Black Pepper to the food processor with the tofu. Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed.
4. 4Dice the 1/2 medium Onion into small pieces and mince the 2 cloves Garlic. Heat the 1 tablespoon Olive Oil in a medium skillet over medium heat. Add the diced 1/2 medium Onion and minced 2 cloves Garlic to the skillet and sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
5. 5Carefully transfer the sautéed 1/2 medium Onion and 2 cloves Garlic from the skillet into the food processor with the tofu mixture. Pulse a few times until the onions and garlic are just combined into the tofu mixture, being careful not to overmix.
6. 6Pour the entire tofu and onion mixture evenly into the 1 prepared Gluten-Free Pie Crust. Sprinkle the cooled, crispy 1 cup Coconut Flakes (bacon) over the top of the tofu mixture in the pie crust.
7. 7Bake the quiche in the preheated oven at 190°C for 35-40 minutes, or until the filling appears set in the center and the crust is golden brown around the edges.
8. 8Carefully remove the quiche from the oven and let it cool slightly on a wire rack for at least 15 minutes before slicing and serving. This cooling time allows the filling to firm up completely.

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