Pumpkin, Chard, Olive, and Feta Quiche

Ingredients

Pastry

• 1 1/2 cups of plain flour 

• 1/2 a cup of vegan butter 

• 1 teaspoon of salt 

• 1/4 of a cup of cold water 

Filling

• 500g slightly firm tofu 

• 1/3 of a cup of nutritional yeast 

• 1 tsp of garlic powder 

• 1 tsp of salt 

• Heavy cracking of pepper 

• 1/3 of a cup of soy milk 

• 1/4 of a tsp turmeric powder 

Toppings

• 2 cups of roast pumpkin 

• 1/4 of a cup of pitted olives 

• 1/2 a cup of blanched greens (spinach, chard etc) 

• 75g of vegan feta 

• 1 teaspoon of rosemary 

• 1/4 of a cup of pine nuts 

Method

1. Skin and deseed about a quarter of a large pumpkin, aiming for about two and a half cups of raw cubes. This will cook down to about 2 cups. 

2. Toss the pumpkin cubes in a large bowl with a drizzle of olive oil and a pinch of salt 

3. Bake for 1 hour at 180

4. In a food processor place the flour, butter and salt and pulse for 1 minutes. 

5. Add the water one spoon at a time and pulse until large crumbs of dough form. 

6. Remove blade and press into a rough ball with your hands, turn it out onto the bench. 

7. Form into a tight ball and put it in the fridge for 20 minutes

8. On a lightly floured bench roll it out into a round about 3 ml thick and place it in a 10 inch pie dish.

9. Press it in firmly up all sides etc until the entire inside surface of the tin is covered. 

10. Lay a sheet of baking paper followed by baking beads on top of the pastry and bake for 40 minutes at 180

11. In a food processor blend all filling ingredients until very smooth. 

12. Assemble by pouring the filling into the pastry case and topping with the toppings, spreading them evenly, and finishing off with the pine nuts. 

13. Bake for 1 hour and let set for at least an hour after cooking.