Ricotta Cheese, Spinach & Garlic Deep Pan Quiche
INGREDIENTS
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INGREDIENTS FOR PASTRY
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¾ cup plain unbleached flour
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¾ cup wholemeal/wholewheat flour
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1/3 cup margarine (non-dairy)
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a pinch of salt
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cold water (around 3-4 Tbsp)
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INGREDIENTS FOR FILLING
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1 350g (12 oz) pack firm silken tofu
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2 cups cooked spinach, drained from its water (I used fresh for this one, but frozen is fine)
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4 to 6 cloves garlic, finely chopped (I used the long garlic)
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4 tsp egg replacer (I used Orgram)
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¾ cup (180 mL) soya milk
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salt
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2 to 3 cups grated vegan cheese, depending on how cheezy you like it (I used my own, but you can use Daiya, or any other available brand)
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INGREDIENTS FOR TOPPING
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Olive oil for drizzling
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2 Tbsp pumpkin seeds
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1 tsp fennel seeds
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1 Tbsp flaxseeds
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