Spinach quiche with cashew nuts

Ingredients for 3 servings:

• 350 g flour
• 100 ml water
• 125 g margarine, vegan
• ½ tsp salt
• 1 onion(s)
• 2 garlic cloves
• 400 g leaf spinach (frozen), thawed
• olive oil
• 1 handful of cashew nuts
• 150 g tofu, natural
• 250 g soy cream
• salt and pepper
• basil
• rosemary
• Fat for the mold

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes

an extremely tasty vegan quiche

Knead flour, water, butter or margarine, and 1/2 teaspoon of salt into a shortcrust pastry. Cover and let rest in the refrigerator for half an hour. In the meantime, peel and finely dice the onion and garlic, finely chopping the spinach if necessary. Heat olive oil in a pan and fry the onion and garlic until translucent. Add the spinach for 2-3 minutes, then remove from the heat. Chop the cashew nuts into smaller pieces and briefly toast them in a pan without oil. Crumble the tofu, mix all the filling ingredients, and season with salt, pepper, basil, and rosemary. Grease and flour a quiche dish. Line it with the pastry and spread the filling evenly. Bake in a preheated oven at 200°C (top/bottom heat) for half an hour. Let it cool for a while and then carefully slice.