Ingredients

• 1 pkt shortcrust pastry, blind baked for 10 minutes

Filling

• 1 pkt silken tofu, light press
• ½ pumpkin or butternut squash, cubed and roasted
• ¼ cup nutritional yeast
• 1 tsp Dijon mustard
• Salt and pepper
• Dash of plant-based milk to obtain a pouring consistency

Method

1. Preheat the oven to 180 deg C / 350 deg F.
2. Roll out the pastry and fit into an 8” pie dish. While the pastry case is blind baking, combine all the filling ingredients in a food processor and mix to fully combine. Add a splash or 2 of plant-based milk to help combine and achieve a pouring consistency. Pour into the prepared pastry case and bake in the oven for 35-40 minutes till the quiche is firm on top.
3. Serve with brussel sprouts - halved and roasted - and mixed with toasted pecans and chopped raw apple.