Prepare the Pie Crust:
Prepare the homemade pie crust (if using one) and chill in the freezer 1 hr, or use store-bought pie crust. If using a homemade crust, roll out the pie crust to 12" on a lightly floured surface, then transfer to the pie plate. Use fingers to mold to the pan & crimp the edges. Place back in the freezer to chill another 30 minutes. Preheat the oven to 375˚F with the rack in the middle.
Partially blind bake the crust (optional but recommended):
If using a store-bought crust, follow the package instructions for pre-baking. Otherwise, remove the homemade pie crust from the freezer and blind bake it. You do so by first poking the bottom of the pie crust with a fork, leaving an inch or so in between pokes. Second, line the pie crust with aluminum foil (can use parchment paper if you do not like using foil). Allow the ends to stick out about two inches above the crust’s edges (the crust will likely shrink a bit from this method). Wrap the foil around the pie dish.
Fill the inside of your pie crust 3/4 of the way with pie weights (you can use rice, dried beans, or sugar if you don’t have actual pie weights) and bake at 350˚F for approx. 15 minutes. Remove from the oven, remove the pie weights and foil/parchment, & return to the oven for another 10-15 minutes (until the bottom crust is just beginning to turn a light brown). Remove from oven.
Make the Quiche Filling:
While pie is pre-baking, preheat a large skillet over medium heat, add a tsp of oil, and add chopped veggie bacon (or veggie meat of choice, or mushrooms if opted to use them instead of a veggie bacon). Add liquid smoke. Fry, stirring frequently. Remove bacon once it is slightly crispy. Set aside 1/2 cup to add to the top of the quiche once prepared). Add the diced onions to the pan, add another tsp of oil, and fry, stirring often until the onions are golden colour (you can even caramelize them if you like caramelized onions!). Remove from pan.
In a food processor, add the soft tofu by crumbling it and spreading broken chunks around the bottom of the bowl. Sprinkle the turmeric, nutmeg, kala namak, pepper, and nutritional yeast over the tofu. Break apart the brick of medium firm tofu and spread pieces around the bowl. Turn the food processor on and blend the mixture for 10-15 seconds. Then begin pulsing the mixture. You want it to have a bit of “scramble” texture. Taste & adjust any spices to your liking. Scoop the quiche filling into a bowl. Set aside 1/2 cup of bacon & 1/4 cup cheese to add to the top later. Add the bacon & cheese and incorporate into filling. Scoop into the pre-baked pie crust (or unbaked if you did not pre-bake it) and spread the mixture evenly. Add 1/2 cup of the bacon to the top.
Bake the Quiche Lorraine:
Bake the quiche in a preheated 375˚F oven for approximately 30-45 minutes (45 if you dis not pre-bake the crust), or until the edges of the pie crust are golden brown. If the crust is just a light golden brown, reduce heat to 350 and cook an additional 15-20 minutes. 15 minutes before the quiche is done, remove from the oven, add 1/4 cup of cheese, and chives (if desired) and transfer back to the oven to finish cooking. Remove from oven & set aside to cool. Filling will firm up.
Serve with a salad!