Quiche Lorraine
This quiche bakes up light, fluffy, and custardy, just the way I like it. Enjoy this for brunch with my favorite side dish, the mimosa.
制作6至8份
成本缓和
总时间Under One Hour
原料
- 1/2 cup raw cashews
- 14 ounces soft tofu, drained
- 3 tablespoons cornstarch
- 3 tablespoons nutritional yeast
- 1 tablespoon white miso paste
- 1汤匙第台芥末
- 1/2茶匙盐
- 1/2 teaspoon onion powder
- 1 teaspoon olive oil
- 1 cup chopped Seitan Bacon or your favorite vegan bacon
- 1 cup vegan shredded cheddar cheese
- 1 (9-inch) vegan pie crust
- Chopped fresh chives, for garnish
指示
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Preheat the oven to 350˚F. In a blender or food processor, pulse the cashews until they are finely ground. Add the tofu, cornstarch, nutritional yeast, miso paste, mustard, salt, and onion powder, then blend again until the mixture is very smooth.
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Heat the oil in a medium skillet over medium-high heat. Add the bacon pieces and cook until they are browned and crispy, 5 to 6 minutes.
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在一个大碗中，将豆腐和奶酪馅料混合。将馅料倒入准备好的馅饼外壳中，烘烤45分钟，直到顶部深棕色。在电线架上冷却20分钟。食用前用切碎的新鲜细香葱装饰。
Copyright 2016 by Leinana Two Moons
