DESCRIPTION

Quiche is a true comfort food for a lot of people and is extremely versatile: it can be made in a thousand different ways, including gluten-free (as it is here), with all the flavor of a shortcrust pastry!
Red cabbage and cheesy tofu make an excellent pairing on the palate and to the eye, with the lower white layer topped by a striking violet layer. Let your imagination run wild when carving the top, or do like I did and make it look like a pumpkin to give it that autumn appearance!

PROCEDURE

1. Clean the red cabbage and cut it into short, thin slices. Also slice the onion and thinly slice and chop the garlic cloves.
2. In a nonstick saucepan, combine the red onion, garlic, a generous drizzle of extra virgin olive oil and two tablespoons of fennel seeds, and sauté over medium-low heat.
3. When the onion is wilted, add the red cabbage and vegetable stock cube. Pour in a glass of water and let cook with a lid on.
4. Meanwhile, in a food processor combine the tofu, nutritional yeast flakes, extra virgin olive oil, fine salt, black pepper, and as much water as needed to make a smooth, homogeneous cream.
5. Retrieve a roll of puff pastry from the refrigerator and lay it inside a round baking dish. Spread the tofu cream cheese evenly over the entire base.
6. Preheat the oven to 180 degrees.
7. When the purple cabbage is mostly tender, turn off the heat and transfer it over the tofu cream in the baking dish.
8. Take the second roll of puff pastry out of the refrigerator and lay it on the work surface to carve the pastry with a knife to form the outer skin of a pumpkin or the eyes and mouth. It can be given the design you like best, carving favorite subjects even with the help of pastry molds.
9. Lay the pastry sheet on the baking sheet, closing the edges. If it is too wide, remove the outer profile with the knife.
10. Bake for the minutes indicated on the package of puff pastry rolls.
11. Once the quiche is ready, serve it piping hot in slices.