4 persons or as a side dish

Ingredients: 600 grams of chard, 6 cloves of garlic, 1 red onion, 1 package of (silken) tofu, 2 tbsp nutritional yeast, 1 tbsp apple cider vinegar, 1 teaspoon paprika powder, 1 tbsp gold syrup, 1 tbsp mustard, 1 package vegan puff pastry, salt and pepper to taste.

Step 1

Preheat the oven to 200 degrees and line the bottom of the cake tin (23 cm) with baking paper. Defrost the puff pastry sheets by placing them separately on a plate.

Step 2

Roughly chop the chard and rinse well. Then put the chard in parts in the food processor and turn it on. When it is finely chopped, remove it from the bowl and continue with the next portion. Store the finely chopped Swiss chard in a bowl or bowl.

Step 3

Finely chop the onion and 3 cloves of garlic. Add some oil to the wok and fry the onion and garlic briefly. Then add the chard. Fry briefly and then turn the heat down.

Step 4

In the food processor, add the (silken) tofu, nutritional yeast, paprika powder, 3 cloves of garlic, mustard, apple cider vinegar and gold syrup. Turn on the food processor and when you have a smooth emulsion it is ready. Taste to see if it suits your taste. Otherwise, add black pepper and Himalayan salt.

Step 5

Pour the 'sauce' over the chard and stir well.

Step 6

The puff pastry sheets have now been thawed. Make the base of this in your quiche dish. Poke some holes in it. Now spoon the filling into the quiche dish.

Step 7

Place the quiche dish in the oven for about 30-35 minutes.

Step 8

Cut the cake into 4 pieces or into several pieces as a side dish. Delicious with a fresh salad.

You can also easily freeze the quiche in pieces for a later time.