Step 1

Preheat oven to 200C/400F and remove shortcrust pastry from the fridge.

Step 2

Thinly slice onions and add to a pan with 1 tbsp oil. Leave to cook on a low-medium geat for 35-40 minutes, stirring occasionally.

Step 3

Gently unroll the pastry and lay over a 9 inch pie dish. Gently push pastry into the sides of the dish. Cut off any excess pastry but leave about 1/2 of overhang. Gently prick the pastry with a fork. Place in the fridge for 20 minutes,

Step 4

Add the tofu (roughly break it up) and all the remaining ingredients (minus the cheese) into a blender. Blend until smooth. Pour into a bowl and add the caramelised onions and grated cheese, mix well. You can set aside a bit of the onions and cheese to top if you wish.

Step 5

Take the pastry out the fridge, place parchment paper over the crust and then top with baking beans. Pop in the oven for 15 minutes, remove the parchment paper and beans and bake for another 5 minutes. Turn down oven to 180C/360F

Step 6

Pour the filling into the pastry and bake for 35- 40 minutes. The top should be golden and the filling should be soft but firm to touch. If it is too wobbly, give it another 5 minutes.

Step 7

Remove from the oven and leave to sit for 10-15 minutes before serving and cutting.

Step 8

To reheat quiche, place in the oven for 10-15 minutes at 200C/400F or microwave for a couple of minutes.