Tomato quiche

Ingredients for 4 servings:

• 400 g tomatoes, small, colorful
• 400 g silken tofu
• 1 tbsp cornstarch
• ½ tsp herbal salt
• ½ tsp Kala Namak
• 1 tsp dried herbs, to taste
• 1 pinch of nutmeg
• 1 tsp turmeric
• pepper
• 200 g spelt flour
• 50 ml water
• 150 g margarine
• 1 pinch of salt

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 6 hours; Cooking/baking time approx. 40 minutes; Total time approx. 1 day 7 hours

vegan

Knead the flour, water, margarine, and a pinch of salt into a smooth dough. Chill in the refrigerator for 30 minutes. Roll out the dough so that it is slightly larger than the springform pan. Lightly oil the springform pan and dust with flour. Place the dough in the pan and press the edges up to about 1 cm. Pre-bake in the oven at 200°C for 10 minutes. During this time, halve the tomatoes and let them drain slightly in a sieve. Remove the seeds from the seeds of very seeded varieties, if necessary. Whisk the silken tofu with the herbs and spices and salt. Stir in the cornstarch. Pour the topping onto the pre-baked base and top with the tomatoes. Bake in the oven at 200°C for 25-30 minutes.