Tomato Spinach Quiche (Print Version)

# Ingredients:

→ Pastry

01 - 250 g plain (all-purpose) flour
02 - ¼ teaspoon salt
03 - 125 g vegan block butter, cold and diced
04 - 4 tablespoons cold unsweetened non-dairy milk

→ Filling

05 - 350 g cherry tomatoes
06 - 180 g baby spinach
07 - 30 g fresh basil
08 - 1 teaspoon dried oregano
09 - 349 g firm silken tofu
10 - 45 g chickpea (gram) flour
11 - 25 g nutritional yeast
12 - 1 teaspoon garlic powder
13 - 1 teaspoon onion powder
14 - 1 teaspoon wholegrain mustard
15 - ½ teaspoon salt
16 - 2 tablespoons olive oil, plus extra for drizzling
17 - 1 tablespoon white miso paste
18 - 1 tablespoon lemon juice
19 - 140 ml unsweetened non-dairy milk
20 - black pepper to taste

# Instructions:

01 - Place the flour and salt in a large bowl and mix well. Add the cold, cubed butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs and no lumps of butter remain.
02 - Gradually stir in enough cold milk to bring the pastry together into a ball. Shape the pastry into a disc without kneading it, wrap and refrigerate for about an hour until firm enough to roll out.
03 - Roll the pastry out on a lightly floured surface into a circle big enough to line a 23 cm round pie dish. Press the pastry right into the corners then trim off the excess.
04 - Prick the base of the pastry shell all over with a fork then place it in the freezer for 20 minutes until solid. Meanwhile preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
05 - Line the pastry case with baking parchment, pressing it right into the corners, then fill with baking beans or dried rice, making sure that the sides are propped up. Bake for 20 minutes.
06 - Remove the parchment and baking beans and return the tart shell to the oven for a further 10 minutes until very pale golden. Remove from the oven and set aside.
07 - Place the cherry tomatoes in a roasting tin and drizzle with a little olive oil. Roast for 15 minutes.
08 - Cook the spinach in a large pan until wilted. Allow to cool then use your hands to squeeze as much liquid as possible out of it. Roughly chop the spinach and finely chop the basil. Place in a large bowl along with the dried oregano.
09 - Place the silken tofu, chickpea flour, nutritional yeast, garlic and onion powders, mustard, salt, olive oil, miso paste, lemon juice, milk and a good grinding of black pepper into a blender. Blend until smooth, scraping down the sides as necessary.
10 - Pour the blended mixture into the bowl with the spinach and stir until well combined.
11 - Pour the filling into the baked pastry case and press the tomatoes gently into the top.
12 - Bake for 45 minutes until golden and set. Allow to cool for half an hour before serving.

# Notes:

01 - This quiche uses firm silken tofu as an egg replacement to create a creamy filling that sets beautifully when baked.
02 - Chickpea flour adds structure while nutritional yeast provides a savory, cheese-like flavor.
03 - For best results, ensure you thoroughly squeeze excess moisture from the cooked spinach to prevent a soggy base.

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