Broccoli Quiche

This recipe is for a 20cm quiche.

Ingredients:
Pastry:
175g wholemeal plain flour
75g vegan margarine
2 tbsp cold water

Filling:
225g firm tofu, crumbled (I used Clearspot smoked tofu)
250ml plant milk
1 tbsp plain flour or corn flour
1 tbsp vegetable oil
4 tbsp nutritional yeast
1/2 tsp English mustard
Salt and pepper to taste
2 tbsp chopped chives
80g broccoli florets
50g grated vegan cheese (optional - I used Blue-style Sheese)

Pre-heat the oven to 180°C/Gas Mark 4.
Rub the margarine into the flour until the mixture has the consistency of coarse breadcrumbs. Mix in the water. Roll the pastry out to a thickness of around 5mm. Cut around a 25cm plate to form a pastry circle. Place the pastry circle in the quiche tin, folding the edges of the pastry to fit. Prick the pastry base all over with a fork and bake for 15 minutes.

Whilst the crust is baking make the filling. Combine 1 tbsp of flour with 1 tbsp of oil in a saucepan over a low heat. Whisk in the plan milk to make a white sauce. Stir in the nutritional yeast and mustard. Add salt and pepper to taste. Take the pan off the heat and blend the sauce with the tofu. Stir in the broccoli, chives and vegan cheese (if using).

Pour the filling into the quiche crust, cover with kitchen foil and bake at 180°C/Gas Mark 4 for 20 minutes. Uncover and bake for a further 15 minutes.