For the longest time it didn’t occur to me that I could actually make a vegan quiche, until one day I got the idea and decided to look up how people do it.
I used a rather large (26 cm) quiche form, so my quiche came out a bit flat.
In a food processor, combine the pressed tofu, soy milk, nutritional yeast, oregano, basil, salt, turmeric, rosemary, black pepper and kala namak salt.
Combine the tofu mixture with the onions, cherry tomatoes and garlic, as well as the artichoke hearts, olives and sundried tomatoes.