Vegan Quiche

I made this vegan Quiche for a potluck dinner. I used muffin tins for making tiny muffins instead of tart shells, and served the tiny quiches as appetizers. I think everyone liked it. I’ve had this recipe for awhile, and I don’t remember where it came from, sorry.

Crust
(or you can use your favorite pie crust recipe)

4 cups whole wheat pastry flour
1 teaspoon salt
1 and 1/4 cups soy margarine, chilled and cut into small cubes
1/3 cup chilled water

Combine flour and salt in a large bowl. With a pastry cutter or fork, cut the margarine into the flour mixture to make small beads. Add the water a little at a time, until the mixture holds together. Chill for an hour before rolling.

Vegan Filling
makes 8 to 16 servings

14 to 16 ounces tofu
½ cup soy milk
2 tablespoons oil
1/4 teaspoon turmeric (for color)
1 large onion, minced
oil for sauteing
½ cup nutritional yeast (available at natural food stores)
2 tablespoons prepared mustard
salt and pepper to taste
1 package vegan "bacon", cooked according to packaged directions and crumbled

Cream the tofu, soy milk, oil, nutritional yeast, mustard, and turmeric in a blender or food processor until smooth. Saute the onions until they are soft and place in a bowl with the tofu mixture. Add salt and pepper to taste. Add the vegan "bacon", reserving 3 tablespoons for garnishing, and mix well.

Roll the dough for the crust 1/8 inch thick. Line small tart shells with the dough, and bake the shells at 400 degrees for 4 minutes.

Fill the shells with the tofu filling. Sprinkle the reserved vegan "bacon" an top. Bake for 10 to 15 minutes at 350 degrees F. until the top is firm and slightly brown. Serve warm at room temperature.