Preheat the oven at 180°C/350°F.
Roll the pastry 1/2 cm thick and arrange onto a tart tray (I used a 26 cm / 10-in fluted flan tin) and pierce the surface with a fork. Layer a foil sheet on top of the pastry, fill with dry beans or ceramic beans and blind bake for 15-20 minutes (see notes for version in the air fryer).
Fry the vegan bacon in a pan until crispy.
In a food processor add: milk, chickpea flour, corn starch, dark sugar, vegetable oil, black salt, turmeric, nutmeg and pepper. Blend until smooth.
Once the base is baked, remove the beans and the foil (be careful as it will be very hot!).
Spread the crispy vegan bacon on the bottom of the pastry, and sprinkle the grated vegan cheese or nutritional yeast over it.
Carefully pour in the filling and bake at 180 for 25-30 minutes, or until golden and slightly set to the touch.
Before serving, wait at least another 10 minutes to remove the quiche from the mould.