1 (9") vegan pie crust
1 (14 ounce) package firm tofu
1 cup nondairy cream (I use Silk soy)
1/2 teaspoon salt and pepper
3 dashes hot pepper sauce
1 cup vegan monterey jack cheese, shredded (I used follow your heart)
1 green onion, chopped
1 tablespoon old bay seasoning
1 (8 ounce) package TVP
1/4 cup vegan parmesan cheese
1. Preheat the oven to 350 degrees F. Bake the pie crust for 10 minutes, until just starting to brown. Remove from oven, and allow to cool.In a large bowl, mix together the tofu, cream, salt, pepper and hot sauce.
2. Stir in shredded cheese, onion, old bay seasoning, vegan parmesan, and TVP. Pour into the pie shell. Shred extra cheese on top, to taste. Bake for 30-45 minutes until firm.
3. Turn off oven, but leave door closed. Leave quiche in the oven for an additional 20-30 minutes until firm.
Source of recipe: I am an avid quiche lover and wanted something different then spinach quiche. I found this normal recipe originallyfrom allrecipes.com, and modified it to make a delicious vegan version! I hope you enjoy it as much as I did!