Ingredients:
2 cups all purpose flour
½ teaspoon kosher salt
8 tablespoons butter, cubed and chilled
¼ cup cold water, plus more a needed
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
1 cup tomato
1 package tofu
1 head of broccoli
¼ cup of corn
​½ cup cauliflower rice
1 zucchini
1/2 cup peas
lemon
½ teaspoon salt
½ teaspoon paprika
¼ teaspoon ground turmeric
Total cooking time:
2 hrs

Recipe:
  1. In a large bowl, mix together the flour and salt. Add the butter and work it into the flour using your hands, until only small pieces remain 
  2. Continue working with your hands until the dough has a shaggy texture
  3. Add 3 tablespoons of water and mix until the dough is moist enough to hold together, add more water as needed one tablespoon at a time
  4. Form the dough into a disc and wrap in plastic wrap and refrigerate for 30 mins
  5. Preheat the oven to 350˚F 
  6. Heat the olive oil in a large skillet over medium-high heat, add diced zucchini, broccoli florets, and cauliflower rice, ½ teaspoon kosher salt, and ½ teaspoon pepper and cook for another 5 - 10 mins 
  7. Add the tomatoes and cook for 1 minute, once slightly softened remove the pan from the heat
  8. Lightly dust a clean surface with flour and roll out the dough, turning it frequently so it doesn’t stick, to a 12-inch round, about ⅛-inch thickness
  9. Gently transfer the crust to a 9-inch pie dish and trim any excess dough around the edges
  10. Fold the edges of dough back underneath itself, then crimp using an index finger knuckle on one hand and the thumb and index finger on the other hand
  11. Crumple a piece of parchment paper, then spread it out in the center of the crust, and add dried beans to the center and spread toward the sides of the crust to add weight and keep crust from puffing up 
  12. After baking the crust for 15 minutes, carefully remove the weights by lifting out the parchment paper, then bake for 5 more minutes
  13. While the crust is baking, carefully pour the tofu into a fine-mesh strainer set over a bowl and let water to drain for 10 mins
  14. Add the tofu, remaining ½ teaspoon salt, remaining ½ teaspoon pepper, black salt, paprika, and turmeric to a blender until smooth
  15. Spread half the sautéed vegetables evenly over the bottom of the crust, pour the tofu purée over the vegetables, then add the remaining vegetables on top
  16. Bake for 40-45 minutes, until the center is fully cooked, crust is just beginning to brown
  17. While the quiche is baking, bring a large pan of salted water to boil and blanch the peas for 3 mins
  18. Add the peas to a blender along with a little water and blitz the peas for 2 - 3 mins until smooth, adding more liquid in small additions as needed
  19. Pour the purée into a fine-mesh strainer to get you a silky-smooth finish
  20. Taste and season with salt and a squeeze of fresh lemon juice
  21. Let the quiche cool for at least 30 minutes before slicing to allow the filling to set
  22. Once set, fill the green pea puree in a squeeze bottle and plate