Spinach and tomato quiche

Pastry

• 250 g wheat flour
• 120 g vegan margarine, cold, cut into pieces, plus extra for greasing
• 60 g water, cold
• ½ tsp fine salt

Topping and preparation

• 1 - 2 garlic cloves
• 30 g soy flour, full fat, as egg replacement
• 60 g water
• 400 g silken tofu, drained
• 30 g olive oil
• 2 tbsp nutritional yeast
• 1 tbsp starch
• 1 tsp fine salt
• ¼ tsp freshly ground black pepper
• ¼ tsp ground nutmeg
• 200 g spinach leaves, frozen, defrosted, well drained, roughly chopped (see tip)
• 2 tbsp breadcrumbs, vegan
• 150 g cherry tomatoes, cut in half
• 30 g flaked almonds