A tasty vegan cherry tomato and spinach quiche ideal for a picnic on a hot summers day
Roll the pastry out on a floured surface into a 3mm-thick circle and use it to line a 22cm quiche dish. Chill for 20 mins. Line the pastry case with baking parchment and fill with baking beans. Bake for 15 mins. Remove the parchment and beans and bake for another 10 mins until the pastry is golden and dry.
Reduce the oven temperature to 160C/140C fan/gas 3. For the filling, tip the tofu, nutritional yeast, turmeric, black pepper, onion granules, cornflour and oregano into a food processor. Mix together briefly, then, with the motor running, slowly add the milk until you have a smooth, thick filling. Spoon the filling into a large bowl and stir in the shredded basil leaves. Taste and adjust the seasoning, if required.
Serving Size 1
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.