This vegan courgette and dill quiche is real summer meal. Shortcrust pastry filled with eggy tofu cream.
Mostly I make the shortcrust pastry dough at home but this time I was a lazy house manager and used ready shortcrust pastry sheet. I blind-bake a bit because it can go soggy from the filling.
The cream taste like egg because of the sulfurous taste of black salt or Kala Namak. I love to use fresh herbs and for me courgette and zucchini makes heavenly match with dill. The tofu cream is very easy. Just put the ingredients in a blender and make it smooth. I mix in some fried onions too to enhance the flavours.