Crustless Vegan Quiche Lorraine

By: Veggie Gourmet ©2014, Mimi Clark

Serves 4

2 Tbsp. The Vegg Baking Mix
1 cup non-dairy milk
12 oz. water-packed firm tofu, drained and pressed
1-1/2 tsp. lemon juice
1/2 tsp. sea salt
1/4 tsp. turmeric
1/2 cup diced scallion
4 strips vegan bacon,* diced
1/4 cup vegan cheese shreds, divided

Preheat oven to 400 degrees.
Whisk together The Vegg Baking Mix and 1 cup non-dairy milk. Set aside.
In a food processor or in a large bowl, conbine tofu, lemon juice, seal salt, and turmeric. Add the Vegg/milk batter and pulse or mix with hands to combine.
Fold in scallion, bacon, and 2 Tblsp cheese shreds.
Transfer mixture into a 9″ greased pie pan or fluted quiche pan. Top with remaining 2 Tbsp. cheese shreds.
Bake 50 minutes or until lightly golden. Remove from oven and let cool at room temperature.
Refrigerate several hours or overnight for optimum flavor and texture. Cut into 8 wedges. Before serving, cover with parchment and heat in a 350 degree oven for @20 minutes.

*Use Lightlife Smart Bacon, Tofurky Tempeh Bacon, or Yves Canadian Bacon. For a smokey flavor, use 1/8 – 1/4 cup Frontier Bac ‘Uns.