Serves 6
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For the pastry

For the filling

  1. For the pastry, combine the flours and cold vegan butter in a food processor and pulse until the mixture resembles breadcrumbs.
  2. Add the cold water and a pinch of salt and pulse again until the mixture starts to come together. Turn it out onto a work surface and gather it into a smooth ball. Wrap in cling film and refrigerate for 30-60 minutes.
  3. Place the pastry onto a lightly floured surface and roll out to roughly 3-4mm in thickness. Fold the pastry over a rolling pin and gently transfer it to a 24cm loose- bottomed, fluted tart tin. Ease the pastry into the base and press it up against the sides.
  4. Trim the pastry edges so it sits slightly above the tin; this way, if it shrinks, it won’t go below the level of the tin. Press the pastry into the flutes. Lightly prick the base with a fork, then refrigerate for 10-15 minutes.
  5. Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6 and place a baking tray in the oven. Line the pastry case with parchment paper — shiny-side down — and fill with baking beans, dried beans or rice. Place on the hot baking tray and cook for 15 minutes.
  6. Remove the tin, then discard the paper and baking beans. Place the tin back in the oven and bake for another 5-10 minutes until the pastry is golden brown. Remove from the oven and set aside.
  7. Reduce the oven temperature to 160 ̊C/140 ̊C fan/gas mark 3.
  8. Combine the tofu, nutritional yeast, turmeric, cornflour and one teaspoon of salt in a food processor. Blitz briefly to combine.
  9. With the motor running, slowly stream in the soy milk until it reaches a smooth, thick consistency similar to hummus; this may take a few minutes. Scrape into a large mixing bowl
  10. Place a frying pan over a medium heat and cook the spinach for a few minutes until it wilts slightly. Leave to cool, then squeeze out any excess moisture. Roughly chop and add to the bowl with the tofu mixture
  11. Heat half of the oil in the frying pan over a medium-high heat and cook the mushrooms for five minutes until golden. Remove from the pan and add to the bowl with the tofu mixture
  12. Add the remaining oil to the pan, reduce the heat to medium and cook the onion for a few minutes until soft. Add the garlic and thyme and cook for 30 seconds more. Stir into the tofu and mushroom mixture.
  13. Taste the mixture and season well; tofu is quite plain by nature, so it’s important to add lots of flavour.
  14. Transfer the filling to the pastry case and smooth the surface with the back of a spoon. Bake for 30 minutes until the quiche is golden and serve

Nutrition Facts

Per serving: 497kcals, 28.6g fat (14.1g saturated), 47.8g carbs, 3.5g sugars, 16.4g protein, 5.7g fibre, 0.222g sodium 

Dairy-freeDinnerVeganFreezer-friendlyQuicheDiabetic-friendlyMeat-freeBreakfast & BrunchVegan DinnersLow-fatFree-fromMake it HealthyVegetarian

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