Holiday Quiche, Plant based

Plant based Spinach Quiche

Ingredients:
1 frozen whole wheat pastry shell or pastry crust of your choice
1/2 package frozen Veggie Bacon Strips by Morning Star
2 cups fresh mushrooms, sliced
1 lb firm tofu, drained and pressed
3 tbsp VeganEgg powder
1 cup almond milk
4 tbsp nutritional yeast flakes
1 tbsp dijon mustard
1 clove garlic, diced
2 tbsp elephant garlic, diced (optional, we just happened to have it on hand this day)
2 tbsp tapioca starch powder (or cornstarch)
1 tsp Bragg Organic Sprinkle Seasoning
1 cup raw baby spinach leaves
Dash fresh ground pepper
To be sprinkled on top before placing pie in oven:
Smoked Salt
Vegan Cheese Shreds, we like the kind made from rice
nutritional yeast flakes
paprika

Bake or fry veggie bacon and crumble, set aside.
sau·té mushrooms until golden brown to sweat out extra moisture.
Combine VeganEgg powder and almond milk in magic bullet or other micro-blender with mustard, nutritional yeast, tapioca, seasoning and garlic.  Place tofu in bowl and crumble with fork, then combine with VeganEgg mixture. Add all other ingredients including bacon and spinach by folding in.  Place in pie shell, sprinkle with smoked salt, vegan cheese, nutritional yeast and paprika. Bake for 45 minutes to one hour or until knife comes out clean when inserted into center of pie.
375 degrees f.