1 packet of vegan short crust pastry, we used Jus Roll ready rolled
1 pack of Cauldron organic plain tofu, drained and pressed
1 tbsp nutritional yeast
1/2 tsp onion powder
1/2 tsp Kala Namak black salt
salt and pepper to taste
1 carton of Oatly cream (or soya, whichever you prefer)
1 tbsp cornflour dissolved in 2 tbsp water
2 tbsp tomato puree
handful of heritage cherry tomatoes, halved
1 small head broccoli, florets steamed until just tender
1 wedge (150g) of Blue Mountain vegan cheese from Strictly Roots Vegan cut into chunks.
Make the case: Shape the ready rolled pastry into a fluted quiche pan.
Bake the pastry case blind for 10 minutes and a further 5 minutes uncovered.
Make the custard filling: put the pressed tofu, oatly cream, dissolved cornflour, nutritional yeast, onion powder, kala namak, salt and pepper into a blender and pulse until smooth.
Cover the cooked pastry case with a layer of tomato puree.
Pour the custard mix into the pre cooked pastry base and then arrange the steamed broccoli florets, cherry tomato halves and Blue Mountain chunks all over making sure they are submerged at least half way into the custard mix.
Bake the quiche for 35-40 minutes in a pre heated oven until the custard feels set. Leave to cool a while before serving as this will yield better shaped slices.