Step 1

Preheat the oven to 350 degrees F. Remove the frozen pie crust and let it thaw slightly while preparing the filling.

Step 2

Prepare the vegan bacon. Follow the instructions on the back of the package to cook the bacon until it is crispy and fragrant. If you are making homemade bacon, use these instructions.

Step 3

To make the quiche filling, heat 1 tablespoon of oil over low heat. Add sliced onions and sauté to caramelize until golden and fragrant. This takes about 10 minutes. Add garlic and mushrooms and sauté another 5 minutes, stirring frequently. Once mushrooms are golden brown, add vegan bacon and spinach and cook for 1 minute until the spinach is wilted. Remove from heat and set aside.

Step 4

In a food processor or blender combine tofu, nutritional yeast, 2 tablespoons non-dairy milk, flour, onions, lemon juice, sea salt, and turmeric (if using) until smooth, scraping down the sides as necessary. You may need to add an additional tablespoon or two of milk to get your mixture smooth. Transfer to a bowl. Add mushroom/spinach mixture and vegan cheese. Stir everything together until vegetables are evenly incorporated. Season with pepper and adjust seasonings to taste.

Step 5

Spoon filling into the chilled pie crust, smoothing over the top. Bake for 40-45 minutes until the top has browned slightly and the quiche is firm when wiggled.  Remove from the oven and allow the quiche to cool for 20 minutes before slicing. Serve warm.