These vegan bacon cheddar mini quiches might look fancy, but don’t worry, you don’t have to be a snob to enjoy them — after all, what’s more commonly American than cheddar and bacon?
I came up with this recipe a couple of years ago when the folks over at Chicago Vegan Foods kindly sent me a couple of rolls of Teese for testing. They even featured it on their blog, along with a bunch of other ridiculously awesome-looking vegan cheese- and marshmallow-laden recipes. Anyway, cheddar style Teese is mildly flavored, so it seemed like it would be a good match for quiche.
As I’m not exactly a quiche connoisseur, it seemed natural that I would attempt to make what I understand to be the most basic and unfettered of quiches, quiche Lorraine. Upon researching further, I found various sources claiming that the original from the French region of Lorraine did not include cheese. It was apparently those imperious Americans who began adding cheese (Swiss, to be precise). So while this isn’t a proper quiche Lorraine, it is delicious enough to stand on its own.
A batch of these would be a cute and cruelty-free way to dress up an appetizer tray or breakfast buffet. So go forth and get fancy!
- ½ block firm silken tofu
- ⅔ c unsweetened soy milk
- ½ tsp lemon juice
- ¼ tsp salt
- ⅛ white pepper
- dash nutmeg
- dash thyme
- dash celery seed
- pinch of turmeric
- 1 c flour
- ¼ c shortening, chilled
- ¼ c soy margarine, chilled
- ~3 tbsp ice water
- 4 strips vegan bacon, fried and crumbled
- ½ c shredded vegan cheddar
- glass with rim ~3″ in diameter
- mini-muffin pan
- dry beans or pie weights
- Place tofu, soy milk, lemon juice, salt, pepper, nutmeg, thyme, celery seed, and turmeric in a food processor or blender and process until smooth. Set aside.
- In a medium bowl, sift together flour and salt.
- Cut in the shortening and margarine entirely until the mixture resembles fine crumbs.
- Sprinkle water over mixture; stir until dough starts to come together into a ball.
- Add a little more water a teaspoon at a time if necessary (less is more!).
- With cold hands, bring together into a ball.
- Roll out on a lightly floured surface (with a lightly-floured rolling pin).
- Dip the glass rim in flour and stamp out 12 circles.
- Fit each circle into the mini-muffin pan cups.
- Cover the bottom of each cup with beans or pie weights, and bake at 425º for 10 minutes.
- Remove weights.
- Sprinkle cheese and bacon crumbles into each cup (don’t pack it in!).
- Pour in the tofu mixture, carefully topping off each cup.
- Bake at 425º for 10 minutes, then reduce heat to 350º and continue to bake for another 15 minutes, or until the filling has set and the crust is golden.
- Let cool slightly, then gently slide a knife around the rim of each cup and pop them out of the muffin tin; they should release easily.
- Best served warm.