Tomato, Artichoke and Herb Quiche

This recipe was created by Nina from @naturally_nina

100g Savoury Bread Mix 
50g buckwheat flour
50g polenta
300g firm tofu
1/2-2/3 cup water
20g nutritional yeast
1/2 tbsp miso paste
1/2 tsp each onion + garlic powders
Handful of kale, thinly sliced
Handful of fresh parsley, chopped
Small handful of fresh dill, chopped
Juice of 1/2 a lemon
1/2 cup tinned artichokes, sliced
1 tomato, sliced
Black pepper

  1. Preheat oven to 200°C and line a loaf tin with baking paper.
  2. Combine base ingredients, adding just enough water to form a dough. Press into tin to make the crust, then bake for 15-20 minutes until golden.
  3. Meanwhile, add tofu, garlic and onion powder, miso, nutritional yeast, water and lemon juice to a blender and blend until super smooth. It should be like a mousse consistency!
  4. Stir chopped parsley, kale, dill and artichoke through tofu mix, then spread on top of base.
  5. Layer tomato slices on top, sprinkle with pepper and bake for another 20 minutes until golden.
  6. Allow to cool slightly before removing from tin and serving!