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Bacon, Egg & Cheese Quiche

A high-protein, egg-free quiche made with crispy bacon, a savory tofu-based filling, and melty vegan cheese in a flaky crust. This quiche is the perfect make-ahead vegan breakfast or brunch dish.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 slices
Course: Breakfast
Cuisine: American
Calories: 347
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 package Thrilling Foods Bakon
  • 1 block extra firm tofu Costco brand
  • 9 tbsp Healthier Comforts animal-free egg white powder shop it on Amazon
  • 1.5 cups water
  • 1 tbsp miso paste
  • 2 tbsp nutritional yeast
  • 1 tbsp cornstarch
  • 1 tsp salt
  • 1/2 tsp kala namak (Indian black salt)
  • 1/2 tsp black pepper
  • 1/4 tsp turmeric powder
  • 1/2 cup vegan shredded cheese
  • 1 prepared pie crust 9-inch, ready-to-bake, Kroger deep dish

Equipment

  • Frying Pan
  • Baking sheet
  • Spatula
  • Food Processor
  • Measuring spoons
  • Measuring Cups

Method
 

  1. Preheat your oven to 350°F. Place the frozen pie crust on a baking sheet so it's easy to move in and out of the oven.
  2. Crumble the Thrilling Foods Bakon and pan-fry over medium heat until crisped up.
  3. In a food processor, add the tofu, egg white powder, water, miso paste, nutritional yeast, cornstarch, salt, kala namak, black pepper, and turmeric. Blend until smooth and well combined.
  4. Remove the blade and stir in the crisped bacon and vegan shredded cheese with a spatula.
  5. Pour 2/3 of the mixture into the prepared pie crust and smooth the filling down evenly.
  6. Bake for 45-50 minutes, until set and lightly golden.
  7. Let the quiche cool for 10 minutes before slicing. Cooling helps it fully set. Serve with salsa and hashbrowns.

Notes

Made with Thrilling Foods Bakon, Costco extra firm tofu, and a Kroger deep dish pie crust (the package comes with two crusts, so save the second one for the bonus tip below!).
Bonus tip: Use the second pie crust from the package with your remaining 1/3 of filling. Fill the bottom of the crust with hashbrowns and a pinch of salt, then pour the remaining filling on top. Bake for the same 45-50 minutes as the main quiche (Can bake both at the same time).
Can be made gluten-free by swapping in a gluten-free pie crust.
Nutrition (per 1/6 quiche): 347 calories, 26g carbs, 19g fat, 18g protein, 0g cholesterol, 2.3g sugar, 10% calcium, 21% iron.