Tasty Tofu Quiche ‘Chinese style’

For the filling
1 block of tofu, onion, garlic, fresh ginger, seaweed, Chinese five spice, soy sauce, few mushrooms, a head of broccoli, (or any veg you fancy) soya milk & fresh coriander.

Mash tofu & put in bowl with enough soy sauce to flavour all the tofu. Add chopped garlic/ginger, leave to one side while you make the pastry
Take about a tablespoon of dried seaweed, soak in boiling water, should take about 10 mins, chop and add to the tofu while marinating
Chop onion & fry, add a teaspoon of 5 spice fry until onions are cooked
Add chopped broccoli & mushroom, cook for a couple of mins then add the fresh coriander, tofu, & mix together, add a little bit of soya milk to blend it all together.
Line a flan dish with the pastry (see below), add the filling & bake on gas mark 5-6 for 20-25mins.

Basic Short crust Pastry

Allow ¾ hour to prepare (including 20 mins to chill)
Ingredients
8 oz wholewheat flour
4 oz margarine
4-5 tbs iced (or very cold) water
Put a few ice cubes in a jug with a little water
Put the flour and the margarine in to a large mixing bowl, quickly use your fingers to rub them together until it’s a breadcrumb like texture – do this as quickly as possible, it’s best not to let the warmth of your hands melt the margarine
Gradually pour 3 tbs into the bowl and toss the mixture around
Next try to compress the mixture (squeeze together) if it holds, squeeze into a ball, then put back in the bowl & into fridge for 20 mins / if it doesn’t hold add a couple more tbs of water before putting into a ball
Then place dough onto a floured work surface & roll it to the size and thickness you want for your flan dish.
Put into your greased flan dish, add your filling and cook