This vegan courgette and tomato quiche is made with puff pastry instead of short crust. Filled with eggy tofu cream and layered with courgette, fried onion and tomatoes.
I normally make quiche with homemade short crust pastry. I was in a lazy mode and I had some ready to roll puff pastry in the fridge. It worked well, but it needs some blind baking (pre baking the pastry without the filling) otherwise the base will remain soggy. Better to place some baking beans into the pastry because can puff very unevenly and also it will shrink in the oven. If you don’t have baking beans you can use rice or dried beans also. I don’t have too.
The tofu filling taste very eggy because of the black salt or kala namak. It is a great replacement for eggs in the quiche. You can add some fresh herbs also to the filling. It will pair well with fresh dill, rosemary and thyme or basil.
I crumbled some vegan feta on the top but it’s optional. You can try with other type of vegan melting cheese or just leave it.