Vegan Spinach and Cherry Tomato Quiche

Preheat the oven to 200C/180C fan/gas 6. In a large bowl, combine the wholemeal flour, mustard powder, and a generous pinch of salt. Pour in the olive oil a little at a time, stirring until the mixture looks evenly sandy, then add 6-8 tbsp cold water gradually until a firm dough comes together.

Roll the dough between two sheets of baking parchment to a 3 mm thick circle large enough to line a 22 cm tart tin. Press it into the tin, trim the edges, and chill for 20 minutes. Line with parchment, fill with baking beans, and bake for 15 minutes, then remove the beans and parchment and bake for 10 minutes more, until the crust is dry and lightly golden.

Lower the oven to 160C/140C fan/gas 3. Add the drained tofu, nutritional yeast, turmeric, white pepper, onion granules, cornflour, and 1 tsp salt to a food processor. Blend while slowly pouring in the oat or soy milk until the mixture is thick and smooth, adding 1 extra tbsp milk only if needed to keep the processor moving. Transfer to a bowl, stir in the shredded basil, and taste for seasoning.

Warm 1 tbsp olive oil in a non-stick frying pan over medium heat. Add the spinach, cherry tomatoes, and thyme leaves, then cook for 2-3 minutes, just until the spinach wilts and the tomatoes begin to soften.