Adapted vegan/GF from Quiche Lorraine recipe by Craig Claiborne in the NY Times.
Vegan Quiche Lorraine
Ingredients
Pastry for a one-crust nine-inch pie (I love Wholly Wholesome premade pie crust)
1/2 bag Louisville Vegan Toppin's - Bacon Bits
1 onion, thinly sliced
1 cup vegan cheese of choice. I used Miyoko's liquid mozzarella.
¼ cup grated Parmesan cheese, I used Follow Your Heart Parmesan
1 Bottle of Just Egg
1/2 tsp black salt (kala namak)
¼ teaspoon nutmeg
½ teaspoon salt
¼ teaspoon freshly ground pepper
Method
Preheat the oven to 400 degrees.
Line a nine-inch pie plate with the pastry. The Wholly Wholesome is already in the pie dish so done!
Bake 10 minutes.
Reduce the oven heat to 375 degrees. Take out pie crust and set aside.
Cook the onion in the a small amount of olive oil until the onion is transparent. Set aside.
In a bowl add the Just Eggs, black salt, nutmeg, salt and pepper to taste, whisk to combine. Add in bacon bits, onion and cheese.
The recipe says to layer the bottom of the pie crust with the bacon bits, onion and cheese and then pour over the egg mixture.
Slide the pie onto a baking sheet.
Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes. Remove to a wire rack. Let stand five or 10 minutes before serving.
