Tofu – Spinach – Olives – Quiche

Ingredients for 4 servings:

• 500 g flour
• 2 tbsp olive oil
• 1 pinch of salt
• Water, warm
• 1 kg leaf spinach
• 4 large tomatoes
• 100 g olives
• Oregano, freshly chopped and rosemary
• salt and pepper
• 500 g tofu, well squeezed
• 2 tsp lemon juice
• 2 tsp olive oil
• 1 garlic clove(s), squeezed
• ½ tsp salt
• Yeast flakes as desired
• 10 basil leaves, finely chopped
• Pepper, from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegan

Sift flour and form a well. Add oil and salt to the well and add enough warm water to make a smooth dough. Cover with a damp cloth and let rise. Roll out two-thirds of the dough and line a shallow springform pan. For the filling, briefly blanch the spinach and drain well. Mix with the tofu ricotta and season well with salt and pepper. Spread the filling in the pan and cover with a dense layer of tomato slices. Sprinkle with chopped olives and season with oregano, rosemary, salt, and pepper. Roll out the remaining dough and place it over the quiche, pressing the edges together firmly. Bake at 180°C for about 50-60 minutes. Tofu ricotta: Finely crumble the tofu with your hands. Add the lemon juice, garlic, salt, pepper, and basil and mix by hand until you have a crumbly mixture, similar to ricotta. Stir in the olive oil and nutritional yeast with a fork. Refrigerate until ready to use.