In a mixing bowl, use your fingertips tp rub the vegan butter into the flour until the mixture resembles breadcrumbs.
Add the cold water and mix with your hands to form a smooth dough. If necessary, add a small amount extra water to bring the dough together.
Rest covered in the fridge for 30 minutes.
Prepare the vegetables
Prep the veg. Don’t chop it too finely, leave them a bit chunky for some bite.
Heat some olive oil in a frying pan and fry the onions on medium-high heat until translucent.
Add the rest of the vegetables, turn up the heat and fry until they have all browned a bit.
Turn down to low heat, add garlic and herbs. Season with salt and pepper and sauté for 2 more minutes. Set vegetables aside.
Prepare the pastry shell
Roll out the rested pastry with a rolling pin on a lightly floured surface to a rough circle 12″ or 30cm in diameter.
Use the rolling pin to transfer the pastry sheet onto a 10″ (25cm) quiche tin or dish. Gently press it into the base and sides of the dish (don’t stretch it as this can lead to shrinkage) and cut away excess pastry around the rim.
Use a fork to prick all over the base of the pastry to prevent it from puffing up when baking.
Blind bake in a preheated oven for 10 minutes at 200°C (390°F) fan.
Assembling and cooking
In the meantime, blend together all the ingredients for the vegan ‘egg’ filling.
Combine most of this mixture with the fried vegetables, reserving about two tablespoons.
Distribute the vegetable-’egg’ mix in the blind baked pastry shell, and spread the remaining egg mixture across the top.
Bake the quiche for 30 minutes at 200°C (390°F) in the fan oven.
For tips and variations see the post above.You can serve the quiche warm or cold. Leave it to cool and firm up for around 10 minutes before cutting into it. Store leftovers in a covered container in the fridge.