Vegan Sun-dried Tomato and Artichoke Quiche

Gluten-free Pastry

• 150 g almond flour (see tip)
• 120 g buckwheat flour
• 1 tsp dried parsley
• 1 tsp dried oregano
• ½ tsp fine sea salt
• 1 Tbsp ground linseed
• 1 Tbsp olive oil, plus extra for greasing
• 4 ½ Tbsp water

Filling

• 240 g tinned artichoke hearts, drained, halved
• 100 g sun-dried tomatoes in oil, drained, roughly chopped
• 50 g fresh baby spinach
• 5 sprigs fresh basil leaves
• 3 Tbsp nutritional yeast flakes
• 1 tsp dried oregano
• 1 pinch dried chilli flakes
• 1 ½ tsp fine sea salt
• 2 pinches ground black pepper
• 400 g firm tofu, pressed for 15 minutes (see tip), then broken in pieces
• 1 Tbsp almond milk
• 100 g onions, quartered
• 3 garlic cloves
• 20 g olive oil