After a sweltering last week of 2008, this morning was the first one cool enough to do some cooking. This vegan quiche was still hot when the photo was taken. The filling is based on whizzed or mashed silken tofu, which sets firm when baked; you can add any vegetables. You just prebake a pastry shell for about ten minutes, then add the filling and bake for another twenty or twenty-five, at about 180 deg C.
I have made this quiche in the past when we had armsful of silverbeet from John's veganic garden. But today it's spinach, mushroom, onion and a scattering of corn kernels. There's a pinch of curry powder in it too, for extra flavouring.