- 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 plant-based milk to obtain a pouring consistency
Preheat the oven to 180 deg C / 350 deg F.
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.