Vegan quiche in green and red

Ingredients for 4 servings:

• 350 g spelt flour or wholemeal flour
• 150 g margarine, vegan
• 100 ml vegetable stock or water
• 1 tsp, leveled salt, if no broth is used
• 500 g tofu (pepper basil)
• 300 g soy cream (soy cream cuisine)
• 3 tbsp olive oil
• 10 basil leaves, fresh
• 1 bunch chives, fresh
• 8 cherry tomatoes or small vine tomatoes
• 2 small bell peppers, red and green
• 2 small onions
• salt and pepper
• 2 tbsp, leveled cornstarch
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

For the dough, mix the flour, water or stock, margarine and cornstarch and let it rest in the fridge for about 20 minutes. In the meantime, chop the basil and chives. Clean the tomatoes, peppers and onions and cut them into small pieces. Roll out the dough into a round shape and press it into the lightly greased quiche dish. Bake at 180°C (fan oven) for 20 minutes. Then puree the slightly chopped tofu with the soy cream and the chopped chives and basil. Then fold in the tomatoes, peppers and onion. Remove the dough from the oven and spread the prepared mixture over the dough. Bake for another 30 minutes at 180°C (fan oven). Then let the quiche rest in the open oven for about 10 minutes.