• Lightly saute the sliced mushrooms in a pan, with some olive oil. Set aside.
• Prepare the "tofu bacon" by slicing the tofu into small pieces.
• Heat a pan on medium heat and add the olive oil.
• Add the tofu slices and fry for 2-3 minutes, stirring. Drizzle with lemon juice, sprinkle with ground cumin and continue cooking until the tofu slices are browned, for another 3 minutes. Add the honey and mix. Remove the tofu from the heat and transfer it to a bowl to cool.

Prepare the quiche:

• In a bowl, add eggs, liquid cream, salt and pepper. Mix until you get a uniform composition.
• Put the puff pastry in the baking form covered with some parchment paper. Bring it up to cover the walls as well.
• Add in the mushrooms, green onions, mozzarella and "tofu bacon". Pour over the egg mixture and mix inside with a spatula.
• Put the quiche in the oven for 30 minutes or until the middle becomes solid.
• Serve either warm or cold, with fresh chopped herbs on top/