Vegan chard quiche with silken tofu

Ingredients for 1 servings:

• 180 g spelt flour type 1050
• ½ tsp salt
• 70 ml water
• 30 ml olive oil
• Flour for the work surface
• Fat and flour for the mold
• 250 g chard
• 1 onion(s)
• 1 clove(s) garlic
• 60 g tomatoes, dried in oil
• 10 Kalamata olives
• 2 sprigs rosemary
• 2 sprigs of thyme
• 2 tbsp olive oil
• 400 g silken tofu
• 2 tbsp cornstarch
• ½ tsp turmeric powder
• n. B. Kala Namak, approx. 1/4 – 1/2 tsp
• 1 tbsp nutritional yeast
• salt and pepper
• 1 tbsp pine nuts

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

For the dough, place all ingredients in a food processor and knead into a smooth dough. Alternatively, use the dough hook on a hand mixer or simply by hand to knead into a smooth dough. Then, cover and refrigerate. For the vegetables, wash the chard, drain well in a sieve, and cut into strips. Finely chop the onion and garlic. Heat the oil in a pan and sauté the onion over medium heat. Add the chard and garlic and continue to sauté over low heat until the chard leaves have wilted. Finely chop the tomatoes, olives, and herbs, add to the vegetable mixture, mix, and season with salt. Let cool. Meanwhile, for the topping, drain the tofu in a sieve. Place it in a tall bowl with the cornstarch, turmeric, kala namak, and nutritional yeast and puree until smooth using an immersion blender. Season the topping to taste with salt and pepper. Then stir in the vegetable mixture. Preheat the oven to 180°C (fan). Roll out the dough on a floured work surface slightly larger than the springform pan and place it in a greased, floured springform pan. Pull up a small edge, spread the filling on it, and fold any excess dough over the filling. Sprinkle with pine nuts. Bake in the preheated oven for about 30 minutes. It’s best to let it cool slightly after baking so the quiche is easier to slice. Note: Kala Namak is a sulfur salt that gives the quiche a typical eggy flavor. It’s very intense, so it’s best to season it carefully first and then adjust the seasoning to taste. It’s available at health food stores or organic food stores. The quiche also tastes good using regular salt instead of Kala Namak. But it’s worth trying.