Vegan Quiche Lorraine La Vie™
1 sheet of plant-based shortcrust pastry (homemade for clever piggies)
150 g La Vie™ lardons
150 g silken tofu
150 ml plant-based cream
25 g cornflour
A pinch of nutritional yeast
A pinch of Himalayan pink salt (Optional - for egg-ceptional flavour and yes, it just so happens to be our favourite colour )
A pinch of turmeric (for extra pizazz in the colour)
Preheat your oven to 180 °C.
Place the pastry into a tart tin (or a flan dish, if that's what you call it!) and prick it with a fork.
Heat the lardons in a hot pan with a dash of oil.
Leave them to cook for 5-6 minutes until they've got a glorious colour on them.
Get the quiche filling ready by mixing together the tofu, cream and cornstarch in a bowl. Use a hand-held mixer to whiz it all together.
Season to taste with salt, pepper, a pinch of nutmeg, nutritional yeast and turmeric.
Add the fried lardons onto the base of the quiche and gently pour over the filling.
Pop in the oven for 35 minutes, until the quiche starts to go that gorgeous golden brown colour.
Enjoy with a fresh, crispy salad.