Vegan Quiche Lorraine

1. Rub a little butter around the inside of a 20cm/8” round, loose bottom tin and pre-heat the oven.
2. Put the flour, xanthan gum and salt into a large bowl and stir to combine.
3. Add the shortening and use a fork or pastry blender to work it into the flour until the mixture resembles breadcrumbs. Avoid using your fingers for this.
4. Stir in the water and bring the pastry together into a soft slightly sticky ball of dough - it will appear a little wet but will absorb the liquid while resting.
5. Cover the pastry and rest it in the fridge for 15 minutes.
6. Rub some oil around the inside of a 20cm/8” round baking dish or tart tin and pre-heat the oven.
7. Lightly dust the work surface with flour, roll the pastry into a 25cm/10” circle and carefully lift this into the prepared baking dish. Or, simply press the dough into the baking dish using your fingers.
8. Cut off any pieces of pastry hanging over the edge of the dish then using a fork, press around the outside of the pastry.
9. Prick the base of the pastry case with the fork.
10. To ‘blind bake’, lay a piece of baking parchment over the pastry, fill with baking beans.
11. Bake for 20 minutes.
12. Remove from the oven and leave to cool before removing the parchment and baking beans or flour.

Filling

1. Slice the onions and put them into a frying pan with the oil. Cook until the onions become translucent then remove from the heat.
2. Put the gram flour, xanthan gum, nutmeg, salt, and pepper into a bowl and stir to combine.
3. Add half of the milk and stir to make a smooth paste.
4. Beat in the remaining milk.
5. Cut the tofu into 1cm/¼” cubes and add this to the bowl.
6. Grate the cheese into the bowl.
7. Add the cooked onion and stir to combine.
8. Pour the filling into the prepared pastry case.
9. Bake for 45-50 minutes.