VEGAN QUICHE with tofu, mushroom, tomatoes and kale

Crust:

• 140g/about 1 cup all-purpose gluten free flour
• 1 tbsp/15g tapioca starch (or sweet rice flour)
• 1 tbsp/15g sugar
• 1/2 tsp psyllium fiber or xanthan gum (omit if already on flour blend)
• 1 tbsp oil
• 1 tbsp ground flaxseed mixed with 2 tbsps water
• 2 tsps lemon juice or apple cider vinegar
• 2.5 tbsps water

Mix all the dry ingredients in a bowl then gradually add oil, flaxseed mixture, lemon juice and water. Mix until a firm but not sticky dough forms (add a little extra water if needed). Press dough into a 7 inch tart pan and set aside.

Filling:

• 3 mushrooms, sliced and browned in hot pan
• 300g/10.5oz firm tofu, drained (extra firm if you can find it)
• 2 tsps all purpose seasoning
• 2 tsps nutritional yeast
• 1 tsp dried basil
• 2 cloves garlic, minced
• 1 stalk scallions, slice (plus extra for garnish)
• 1-2 tbsps gluten-free flour
• Handful of kale
• 4 grape tomatoes, sliced
• Black pepper, to taste

Blend together the tofu, garlic, scallions, nutritional yeast, basil, flour and seasonings until smooth and creamy. Stir in kale then pour into the tart shell, spreading evenly. Top with tomatoes, mushrooms and extra scallions.

Bake at 180F for 15 to 20 mins.

Cool slightly before slicing.