Servings: 4 to 6

Crust: subheading: Crust:
2 cups (240g) All Purpose Flour 2 cups (240g) All Purpose Flour
1 tsp organic sugar 1 tsp organic sugar
1/2 tsp salt ½ tsp salt
3/8 tsp baking powder (or 1/4tsp + 1/8tsp) 3/8 tsp baking powder (or ¼tsp + ⅛tsp)
6 Tbsp water 6 Tbsp water
7 Tbsp vegetable oil 7 Tbsp vegetable oil
 
Filling: subheading: Filling:
1 14-16oz block of tofu, pressed 1 14-16oz block of tofu, pressed
* (extra firm works best) note: (extra firm works best)
4 Tbsp nooch 4 Tbsp nooch
1/2-3/4 tsp salt (start with less) ½ to ¾ tsp salt (start with less)
1 tsp kala namak 1 tsp kala namak
2 tsp prepared mustard 2 tsp prepared mustard
1/2 tsp baking powder ½ tsp baking powder
1 Tbsp cornstarch 1 Tbsp cornstarch
1 Tbsp oil 1 Tbsp oil
1 Tbsp lemon juice 1 Tbsp lemon juice
1 Tbsp apple cider vinegar 1 Tbsp apple cider vinegar
1 tsp garlic powder 1 tsp garlic powder
1 tsp onion powder 1 tsp onion powder
3/4 cup water ¾ cup water
3 Tbsp chickpea flour 3 Tbsp chickpea flour
 
Optional Filling: subheading: Optional Filling:
You can add any desired veggies to this. I usually do tomatoes and peppers. If using onions or garlic be sure to sauté them first. You can also reserve some (cooked or raw) for topping. You can also vegan cheese or ready made seitan. You can add any desired veggies to this. I usually do tomatoes and peppers. If using onions or garlic be sure to sauté them first. You can also reserve some (cooked or raw) for topping. You can also vegan cheese or ready made seitan.
 
Equipment: subheading: Equipment:
Food processor Food processor
Rubber spatula Rubber spatula
Mixing bowls Mixing bowls
9” pie dish 9” pie dish

For the Crust: subheading: For the Crust:
Preheat oven to 250°
Place dry ingredients in to a medium bowl and mix to combine. Add water and oil and stir with a fork. Once it’s mostly come together, finish kneading by hand in the bowl. Place the dough in the center of pie dish and press down and out. You want it to spread evenly across and up the sides. Pierce the bottom with a fork several times to allow steam release. Transfer to oven for 10 to 12 minutes. Remove crust when done and increase temp to 375°
For the filling: subheading: For the filling:
Sauté any desired veg and set aside. If using raw, keep in mind peppers and tomatoes will bake up in the quiche but onions and garlic need to be pre cooked.
Add everything from Tofu to water to the bowl of a food processor. Break tofu in to 3 large chunks. Process until smooth. Scrape down sides and add chickpea flour. Process for a few seconds more.
Turn out filling in to a clean bowl and mix in any veggies you may be using. Taste for salt. Once it’s seasoned well, pour in to prepared crust and even out surface. Decorate with any extra chopped vegetables on hand.
Bake at 375° for 1 hour, checking your crust at the 45 minute mark to make sure it's not burnt.
Allow to cool for 15 minutes before serving or cool completely and chill for leftovers. Serve with cheesy tahini sauce.

Tahini sauce: combine equal parts (2tbsp) tahini, lemon juice, nooch, and water. Season with salt. Adjust amounts to your liking.  Tahini sauce: combine equal parts (2tbsp) tahini, lemon juice, nooch, and water. Season with salt. Adjust amounts to your liking.