Spinach and tomato quiche

Pastry

• 120 g vegan margarine cold, cut into pieces, plus extra for greasing
• 250 g wheat flour
• 120 g vegan margarine cold, cut into pieces
• 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