- 1 pkt shortcrust pastry, blind baked for 10 minutes
- 1 pkt silken tofu, light press
- ½ pumpkin or butternut squash, cubed and roasted
- ¼ cup nutritional yeast
- 1 tsp Dijon mustard
- Salt and pepper
- Dash of oat milk to obtain a pouring consistency
Preheat the oven to 180 deg C.
Roll out the pastry and fit into an 8” pie dish. While the pastry case is blind baking, combine all the filling ingredients in a food processor and mix to fully combine. Add a splash or 2 of plant-based milk to help combine and achieve a pouring consistency. Pour into the prepared pastry case and bake in the oven for 35-40 minutes till the quiche is firm on top.
Serve with brussel sprouts – halved and roasted – and mixed with toasted pecans and chopped raw apple.