Vegan Quiche

Pop your pastry onto a lightly floured work surface and gently knead, try not to handle the pastry too much. Thinly roll out the pastry on a lightly floured surface and pop into an 8” round, loose base tart tin. Trim off the excess pastry around the edges of the tin.

Pop into the fridge and allow your pastry to chill and rest for 30 minutes. 10 minutes before your pastry has finished chilling, preheat your oven to 200°C/180°C /Gas Mark 6. Line your pastry case with greaseproof paper and fill with baking beans (or use dried beans or rice). Bake blind for 20 minutes. Remove the beans and paper and bake the pastry for a further 5 minutes to allow your pastry to turn a lovely golden brown.

Whilst your pastry is chilling, fry your onions in a tsp oil for about 5 minutes until it they begin to soften. Add your courgettes and pepper and continue to fry for another 3-5 minutes, season with salt and pepper finally add the spinach until just wilted. Leave to one side. 

Blitz your tofu, nutritional yeast, garlic and turmeric in a food processor until smooth. Add the soy milk and cornflour to the processor and season with salt and pepper, and blitz again until smooth and pour into a bowl. 

Pour in the cooked vegetables and half the sun-dried tomatoes and stir through the tofu mixture. 

Once your pastry case is baked pour in your filling and arrange the remaining tomatoes on top of the quiche. Bake at 180°C/160°C /Gas Mark 4 for 25-30 minutes until your filling has just set. Remove for the oven and leave to cool and then remove form the tin and tuck in!