Beetroot quiche

• 700g Beetroots
• 2 Garlic cloves
• 2 Bay leaves
• 1 tbsp Apple cider vinegar

For the dough:

• 150g Flour
• 60ml Unsweetened soya milk
• 40ml Extra virgin olive oil
• 1/4 tsp Salt

For the filling:

• 250g Tofu
• 200g Vegan yogurt
• 50ml Unsweetened soya milk
• 2 tbsp Nutritional yeast
• 2 tbsp Extra virgin olive oil
• 1 tbsp Cornflour (US: corn starch)
• 1 tsp Miso
• 1 tsp Salt

1. Peel the beetroots and cook them in a pressure cooker with the vinegar, garlic, bay leaves and enough water to almost cover them*
2. Prepare the dough in a bowl: add flour, salt, milk and oil
3. Mix with a fork at first, then knead by hand until all the flour has absorbed the liquid
4. Place in the fridge for at least half an hour then roll out thinly to obtain a disk of dough sufficient to cover the bottom and the edges of your mould
5. Trim excess dough with a rolling pin or knife and refrigerate for at least half an hour
6. Once the beetroots are cooked, leave to cool in the refrigerator and cut them into thin slices using a mandolin or a knife
7. Mix the filling together: tofu, yogurt, milk, oil, nutritional yeast, miso, salt and starch
8. Pour the mixture over the dough and level with a spatula
9. Arrange the beetroot slices on the surface in a circular pattern
10. Optional: sprinkle a pinch of salt on the beets and a spoonful of maple syrup will enhance their taste once fully baked