Roasted Pepper And Pesto Quiche

Roasted Pepper and Pesto Quiche
Having started the day with a bowl of comfort we are finishing the day with a ray of sunshine.
1 red pepper
1 orange pepper
1 yellow pepper
1 carton of silken tofu
2 tbsp vegan pesto
1 tbsp of nutritional yeast
1/2 TSP onion powder
1/2 TSP turmeric
2 tbsp soya milk
2 TSP lemon juice
2 tbsp gram flour
1 pack of ready rolled puff pasty
Take pastry out of the fridge to warm to room temperature roughly 10 mins. Turn oven on the pre heat.
Chop up all the peppers and place to one side.
Place the silken tofu, nutritional yeast, soya milk, onion powder, turmeric, gram flour and lemon juice in a jug and blend together.
Take you flan tin and line with greaseproof paper. Unroll the pastry and line the tin. Place a further sheet of greaseproof paper over the top and weigh down with pastry beads. Place into the oven to blind bake for 10 mins.
Once starting to go golden brown take out of the oven and place the pesto into the middle and spread evenly across the bottom. Once spread add tofu mixture on top and place squares of peppers. Place back into the oven for a further 20 -25 mins. Top with a drizzle of olive oil and fresh basil leaves.
We served ours with rocket salad and celeriac slaw which we will put recipe on in our next post!
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