Spiced Vegetable Quiche

Pastry:

1. Rub together flour, salt and butter (I used @stork) till you have a fine crumble.
2. Add the yoghurt, bind and set aside for 10 mins.
3. Roll out and place in the pastry tin. Pierce the base with a fork. Bake for 20 mins. (I used baking beans but you don’t have to).

Filling:

1. Chop broccoli and asparagus down to an inch in size.
2. Sauté in coconut oil with asafoetida, salt, nutmeg and crushed chillies for 5 mins.
3. Half the tomatoes and add to the sauté for a further 3 mins.
4. Drain the tofu, blend up with remaining spices.
5. Add a layer of veg to the pastry, then the tofu and top off with the rest of the veg.
6. Bake for 40 mins.