Vegan Mushroom Spinach Quiche with Smoked Tofu

Preheat oven to 375ºF (190ºC). Prepare a round 9-10 inch (24cm) silicone backing dish. If you use a tart pan or a glass pan dish it needs to be slightly greased.

For the crust, take ground flax seed and mix it with 3 tablespoons water in a small bowl to gel up for 5 minutes.

Use a large bowl and mix almond flour, oat flour, salt, herbs, water and coconut oil together with the flaxseed. The dough must be sticky between your fingers before you work it evenly into the baking dish.
Poke a few fork holes in the dough so air can escape and bake it at until slightly gold for 7 minutes, then for 6 minutes at 350ºF (180ºC).

Take the crust out of the oven and prepare the filling while the crust cools down. Set the oven temperature back to 390ºF (200ºC).

For the filling, crumble tofu into a bowl. Add almond milk, nutritional yeast, herbs, salt and pepper into a bowl and use a hand mixer to create a smooth and creamy filling.

In a big skillet, add oil and saute leek, onion and garlic over medium heat for about 5 minutes. Add mushrooms and cook for about 10 minutes until most of the water is gone. Add sun-dried tomatoes and baby spinach and cook until spinach wilts.

Mix the tofu and sauteed vegetables together in the bowl and adjust seasoning. Spread the mixture evenly on the pre-baked crust. The quiche should cool down for 20 minutes before it can be sliced.