Vegan tomato quiche

Ingredients for 1 servings:

• 330 g whole wheat flour
• 150 g margarine, vegan
• 80 ml water
• ½ tsp sea salt
• 400 g cherry tomatoes
• 400 g silken tofu
• 2 tbsp olive oil
• 2 tbsp cornstarch
• 1 tsp sea salt
• 1 tsp turmeric
• 1 pinch(s) nutmeg, freshly grated
• some pepper, freshly ground
• 1 tsp thyme, fresh
• 1 tsp oregano, fresh
• 1 tbsp chives, fresh
• 3 tbsp fresh basil

Instructions

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

milk and egg free

For the quiche dough, mix all the dough ingredients into a smooth dough, cover, and let rest in the refrigerator for 30 minutes. For the filling, wash the tomatoes, dry them thoroughly, halve them, and set them aside. Puree the silken tofu with the oil, cornstarch, salt, and spices until creamy. Wash the fresh herbs, shake them dry, finely chop them, and stir them into the filling. Roll out the dough on a large piece of baking paper to the size of a quiche dish plus the edges, then slide the baking paper into the quiche dish. Press the dough into the dish and press the edges down firmly. Pre-bake in a hot oven at 200°C (top/bottom heat) for 10 minutes. Then spread the filling over the dough and top with the halved tomatoes, skin-side down (this way the water from the tomatoes doesn’t soak the quiche). Bake the quiche in the hot oven for another 20 minutes. Then reduce the temperature to 175°C and bake the quiche for another 15 minutes. Let the quiche rest for 10 minutes before slicing, then serve. Serve with a small mixed salad.