VEGAN MEDITERRANEAN QUICHE

INGREDIENTS:

Shop bought pastry or homemade

600g Silken Tofu

150g Gram Flour

1 tsp Kala Namek (Black Salt)

2 tbsp Nutritional Yeast

1 tbsp wholegrain Mustard

1 tbsp Crushed Garlic

2 tsp Dried Oregano

50g Sundried Tomatoes, chopped

50g Black Olives, chopped

1 Onion, finely sliced

¼ Head Broccoli, florets

Handful cooked peas/spinach

METHOD:

1. Preheat Oven 190C. Roll out the pastry and line a fluted tart tin. Fill with baking paper and baking beans and blind bake 15 minutes or until the sides are set. Remove the paper and beans and cook 10 minutes more until golden and the base feels sandy to the touch. Remove and set aside.

2. For the filling, blitz the tofu and gram flour in a food processor until smooth. Add the remaining ingredients and pulse to just combine.

3. Spoon into the prepared base and bake for 30-35 minutes or until golden and set. Allow to cool for at least 15 minutes (or completely) and serve in slices with salad.