Gluten Free and Vegan Smoked Tofu Quiche Lorraine

Vegan Pastry

1. Put the flour, xanthan gum and salt into a bowl stir to combine and sieve into a mixing bowl.
2. Add the vegan butter and use a fork or pastry blender to work it into the flour until the mixture resembles breadcrumbs. Avoid using your fingers for this.
3. Stir in enough water to 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.
4. Cover the pastry and rest it for 15 minutes.
5. Rub some oil around the inside of a 20cm/8” round baking dish or tart tin and pre-heat the oven.
6. Dust the work surface with flour, put the pastry in the middle and sprinkle it with more flour.
7. Roll out the pastry into circle 5cm/2” larger than your dish and carefully lift it into the 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.

Blind Baking

1. Lay a large piece of parchment over the raw pastry, making sure all the edges are covered.
2. Scatter the ceramic baking beans (or rice or flour) over the parchment, spreading them evenly over the surface.
3. Bake for 12-15 minutes then remove from the oven and carefully lift the parchment and contents off the pastry. Return the pastry to the oven and cook for a further 5-6 minutes.

Smoked Tofu Filling

1. Put the gram flour, salt, pepper, nutmeg and xanthan gum into a bowl and stir to combine.
2. Add half the milk and whisk to make a smooth paste.
3. Whisk in the remaining milk.
4. Cut the tofu into cubes and add this to the bowl.
5. Grate the cheese into the bowl.
6. Pour the filling into the prepared pastry case.
7. Bake for 35-40 minutes.