onion quiche

For the pastry:

• 300 g flour
• 150 g margarine (non-hydrogenated)
• 50-80 ml water
• 1 teaspoon baking powder
• 1 teaspoon salt

For the topping:

• 300 g silken tofu
• 200 g plant-based cooking cream
• 5 tablespoons of starch or rice flour
• 1 teaspoon salt

For the filling:

• 6 onions (white, red, yellow)
• 1 leek
• 2 tablespoons non-hydrogenated margarine or oil
• 1 teaspoon marjoram
• 1 tablespoon ground cumin
• salt and pepper
• 1 teaspoon ground nutmeg

1. Knead the dough.
2. Grease the edge of the cake tin with margarine and sprinkle with flour. Cover the cake tin bottom with baking paper.
3. Press the dough lightly into the bottom of the tin, lifting the edges 3 cm.
4. Use hand blender to mix the ingredients for the topping.
5. Slice onion into 2-3 mm thin slices.
6. Slice the leek in half length-wise and cut into narrow strips.
7. Melt margarine in a pan. Saute onions and leeks for about 5 minutes.
8. Season to taste.
9. Use a spoon to mix filling and topping. Add more spices for strong flavor if necessary.
10. Spread mixture onto pastry and bake in a preheated oven at 160° C for 30-40 minutes. If using muffin moulds, you don't need baking paper, just grease moulds with margarine, sprinkle with flour and bake for 15 minutes.
11. Serve warm or cold.