Mix ingredients. Add the flour, butter and water to a mixing bowl.
Knead the dough on a floured surface
Shape the dough into a ball and wrap with cling film. Place it in the fridge and let it rest for a minimum of 20 minutes, ideally an hour.
After letting the dough rest, roll it out into a large circle, big enough to cover your pie tin. You’ll want the dough to be about 3mm thick.
Oil your pie/tart tin and place the dough in it. Cover it with a sheet of foil or baking paper and fill it with ceramic baking stones. Bake for 10 minutes at 480 degrees Fahrenheit/250 degrees celsius.
Take the crust out of the oven and remove the foil and baking weights. Return the crust back to the oven and bake for a further 5 mins at 480 degrees Fahrenheit/250 degrees to get it nice and golden brown.
Add some oil to a heated pan on medium heat and add the garlic, onions and leeks.
Add the baby spinach to the pan and cook until wilted
Mix the VeganEgg powder with water in a high speed blender or food processor, and blend until thoroughly combined and keep it in the blender.
On top of the VeganEgg mixture, blend in tofu, gram flour, cream, milk, turmeric, nutritional yeast, a pinch of salt and a pinch of black pepper.
Add a layer of cheese, followed by sautéed vegetables, then egg custard. Add another layer of the vegetables, followed by cheese, then the egg custard. Garnish with the tomato halves.
Place in the oven for 30 minutes at 430 degrees Fahrenheit/220 degrees celsius.
Let the quiche rest for at least 15 minutes.