Vegetarian quiche with vegetables and smoked tofu

Ingredients for 4 servings:

• 330 g spelt flour
• 150 g margarine
• 80 ml water, lukewarm
• 2 tbsp sunflower oil
• ½ head of white cabbage
• 2 carrots
• 250 g smoked tofu
• herbal salt
• pepper
• 3 tbsp soy sauce
• 2 pinches of cumin
• 2 pinches of galangal
• ½ tsp sugar
• 2 eggs
• 4 tbsp soy milk (soy drink)

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

Dough: Knead all ingredients into a smooth, supple dough. Let rest for 30 minutes. Filling: Finely chop the cabbage and sauté in sunflower oil. Deglaze with a little water and sauté until softened. Peel the carrots and slice thinly. Add to the cabbage. Cut the tofu into small pieces and mix into the cabbage towards the end of the cooking time. Season to taste with the spices. Set aside 1/3 of the dough. Roll out the remaining dough on a piece of baking paper to a thickness of about 0.8 cm and press into a springform pan (diameter 24-28 cm). Pre-bake the dough in the pan for 10 minutes at 200°C (top and bottom heat). Topping: Crack the eggs, thin with milk, and beat vigorously. Roll out the remaining dough to the size of the pan and cut slits into it with a knife, so that when you pull it apart a little, you create a lattice. Pour the filling onto the dough, pour the egg mixture over it, and cover with the lattice. Bake at 200°C for 20 minutes, then reduce the temperature to 175°C and bake for another 15 minutes.