Vegan silken tofu and zucchini quiche

Ingredients

For 1 serving

• Whole wheat flour50 g
• Extra virgin olive oil1 tablespoon
• Silken tofu150 g
• Zucchini150 g
• Spring onions1
• Cornstarch5 g
• Turmeric1 pinch
• Basil3 g
• Saltto taste

Contains: gluten, soy,

In season: June – September

Method

1. Preheat the oven to 180 °C (conventional). In a bowl work the wholemeal flour with half the oil, a pinch of salt and cold water added a spoonful at a time, until you have a smooth, firm dough.
2. Roll it out into a thin disc and line a 12 cm tin, trimming the edges; prick the base with a fork.
3. Wash and trim the courgettes and slice them into thin rounds; slice the spring onion. Heat the remaining oil in a frying pan over medium heat and sauté them for 6 minutes, until the courgettes are lightly golden; season lightly with salt.
4. Blend the silken tofu with the cornflour, turmeric, basil and a pinch of salt until smooth.
5. Spread the courgettes in the pastry case, pour the cream over and level it.
6. Bake at 180 °C for 30 minutes, until the filling is firm in the centre and the pastry golden at the edges. Let it cool for 10 minutes: the tofu filling firms up as it cools.