Prepare your pastry, then grease a 12 hole baking tin. Line each hole with enough pastry to come up the sides slightly. For thicker shortcrust pastry, blind bake for 3-5 minutes.
Blend the butternut squash with the tofu, then add the nutritional yeast, black pepper and nutmeg. Season with salt as required (stir in cheese if using). Spoon into prepared pastry cases.
Add any fillings and gently push into the quiche mix.
Bake at Gas Mark 6 (400f / 200c) for 15-25 minutes. The quiches are ready when they are beginning to brown on top.
Allow to cool slightly before removing from the tin. Enjoy!
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