Preheat the oven to 200C / 390F.
We start off making the dough by mixing the vegan butter, mustard powder, self raising flour, salt and black pepper in a mixer. We now slowly add the cold water and continue mixing until you have a ball of dough.
Grease your quiche pan (a cake pan works too!) with a stick of vegan butter and dust your clean counter with some self raising flour to prevent your dough from sticking. Kneed the dough well, to activate the gluten.
Roll the dough out into a big circle and place it in the pan. Now allow the dough to rest in the refrigerator for 15-20 minutes so the crust will be more tender with less shrinkage.
For the filling we’re going to add mustard powder, nutritional yeast, ground turmeric, black pepper, cornflour, thyme, plant based milk (I like to use unsweetened soya milk for this recipe) and tofu into a blender. We puree this until the mixture is smooth.
In a hot frying pan we fry the leek, mushrooms and vegan bacon (optional).
And once that is all cooked we add the tofu mixture and mix this all well.
We can now take the base out of the fridge and evenly spread the mixture into the dough base.
I like to decorate this quiche with slices of cherry tomatoes and fresh basil leaves.
Cook the quiche in the oven for about 25-30 minutes and enjoy!
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