Vegan Quiche

Instructions

Preheat oven to 200*c/Gas mark 6

1: Make sure ready rolled pastry has been out of the fridge for around 30 minutes before use. On a lightly floured surface roll out the pastry until slightly thinner and the correct size for your flan tin. I used a rectangular fluted flan tin but round would work just as well, just make sure you shape your pastry to fit leaving a little overhang.

2: Gently place the pastry into the tin floured side down, don’t worry if you get any small tears just use any excess pastry to patch the holes. Set aside whilst you prepare the filling.

3: Prepare your vegetables by cutting into small pieces or strips depending on your preference. Next place them on a baking tray cover in a little oil and seasoning and place in the oven to cook for around 10 minutes. You don’t need them to be cooked through but just enough to get a little colour

4: Pat down the tofu to remove any excess water but remember silken tofu breaks easily!

5: Whilst the veggies are cooking put the remaining ingredients into a food processor and blend until a smooth consistency is achieved. Season well; if you are using Kala Namak this will add an egg-like taste so use sparingly if you haven’t used it before.

6: Get the vegetables out of the oven and allow to cool just enough so you can handle them.

7: Spread the quiche filling evenly over the prepared pastry base. Then arrange the vegetables evenly all over the prepared base. If using grate a small amount of cheese all over the quiche.

8: Cook for around 30-35 minutes or until golden and set.

9: Allow the quiche to cool before removing from the flan tin. This is delicious hot or cold and can be reheated later if desired.