Name: Spinach Shiitake and Tomato Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Baking
Ingredients: 450 gram organic firm tofu (16 oz); 1/2 whole Cauliflower; 2 tablespoons of Plant Based Milk (Soy, Almond, etc); 2 tablespoon olive oil; 1 leek sliced; 1 medium onion, chopped; 4 large garlic cloves; 1 cup (8 oz) Shiitake Mushrooms; 2 cups Brown Mushrooms; 1 sprig fresh Thyme, finely chopped; 1 Red Pepper, chopped; 1 tablespoon fresh basil leaves, finely chopped; 1/2 cup oil-packed sun-dried tomatoes, finely chopped; 2 medium Tomatoes, chopped; 1 cup Spinach or Kale chopped; 3 tbsp nutritional yeast; 1 teaspoon dried oregano; 1/2 teaspoon Turmeric or grated fresh Numeric; 1 teaspoon Kala Namak Salt; 1/2 teaspoon Celtic Salt; Puff Pastry Sheets approximately 1 or 2 sheets for a 24cm (10in) Tart Dish

450 gram organic firm tofu (16 oz)

1/2 whole Cauliflower

2 tablespoons of Plant Based Milk (Soy, Almond, etc)

2 tablespoon olive oil

1 leek sliced

1 medium onion, chopped

4 large garlic cloves

1 cup (8 oz) Shiitake Mushrooms

2 cups Brown Mushrooms

1 sprig fresh Thyme, finely chopped

1 Red Pepper, chopped

1 tablespoon fresh basil leaves, finely chopped

1/2 cup oil-packed sun-dried tomatoes, finely chopped

2 medium Tomatoes, chopped

1 cup Spinach or Kale chopped

3 tbsp nutritional yeast

1 teaspoon dried oregano

1/2 teaspoon Turmeric or grated fresh Numeric

1 teaspoon Kala Namak Salt

1/2 teaspoon Celtic Salt

Puff Pastry Sheets approximately 1 or 2 sheets for a 24cm (10in) Tart Dish

Preheat oven to 175°C and 350°F

Prepare Tart dish to blind bake. Add the puff pastry into a greased Tart Dish, then place non-stick circle of baking paper or parchment paper on the top of the puff pastry. Do not cover the side this is to prevent the pie weights from sticking. If you do not have pie weights just use rice.

This prevents the base from puffing up during the first bake.

You bake only for 10 minutes, until the puff pastry is just changing to a golden brown.

Remove the pie weights or rice and paper.

Set aside the puff pastry base and prepare the filling.

Blend the cauliflower finely to a fine texture place. Put aside to continue making the filling.

In a fry pan, heat oil and add the leek, onion, garlic, oregano, turmeric, thyme, saute over medium heat for a few minutes.

Add and stir the chopped red pepper, shiitakes and mushrooms and cook on medium-high for about 10-15mins until all ingredients have. When all the ingredients have cooked with no vegetable juice remaining, add the sun-dried tomatoes, sun dried tomatoes, spinach or kale, nutritional yeast, Kala Namak and Celtic salt.

Stir until all these ingredients have cooked.

Next add the finely blended cauliflower, stir into the cooked mixture to ensure all the flavor and ingredients have mixed with the cauliflower.

When all the ingredients have mixed and cooked through, add the finely blended cauliflower to cook (approximately 5 minutes).

When all ingredients has cooked, put this mixture into the blender, food processor or user hand mixer, blend together with the firm tofu and plant based milk.

This is the filling for the Spinach Shiitake and Tomato Quiche.

Pour this Spinach Shiitake and Tomato Quiche mixture into the puff pastry base.

Top and decorate the Spinach Shiitake and Tomato Quiche with some of the Sun Dried Tomatoes, cooked shiitake slices and a little of the spinach or kale.

Bake the Spinach Shiitake and Tomato Quiche 175°C or 375°F for approximately 30 minutes, test to ensure the quiche is firm.

Remove from oven and serve with a delicious salad.