Mixed tomato basil quiche

Ingredients

• 160 g Cherry tomatoes, halved
• 160 g Yellow tomato diced
• 30 g Sun-dried tomato halvess
• 1 tbsp Melted coconut oil
• 2 tbsp Coconut milk, unsweetened
• 400 g Tofu
• 10 g Basil, fresh, chopped
• 1 pcs Homemade vegan pie crust
• 1/4 tsp Pepper, black ground
• 2 clove Garlic, chopped

Method

1. Heat oven to 180C.
2. Place the prepared crust in a quiche dish.
3. Place the tofu in a food blender.
4. Add the coconut milk, basil, and blend until smooth.
5. Season with black pepper.
6. Heat olive oil in a skillet.
7. Cook garlic until fragrant.
8. Toss in the tomatoes.
9. Cook for 3-4 minutes.
10. Transfer the tomatoes to the quiche crust and pour over prepared tofu mixture.
11. Bake the quiche for 35 minutes.
12. Cool before serving.