Pre-heat the oven to 190℃
Roll out pie base and place into pie dish
Heat the oil in a large pan over medium heat
Sauté the onions for 3-5 minutes (until sof and lightly browned)
Add the garlic and sauté until fragrant, and lightly browned (± 1 minute)
Now add the mushrooms and sauté for 5-7 minutes, they should turn soft and brown
Then add the spinach and cook until it is wilted (± 3 minutes)
Finally add salt and pepper (optional)
Remove from heat and set aside
Break up the tofu into a food processor bowl, add the herbs and spices, milk, and flour. Process until smooth (± 2 minutes). If the texture is too thick to smooth out you can add another Tbsp of milk, just enough to get it moving
Scrape the tofu mixture into a mixing bowl, fold in the mushroom/spinach mixture and combine well
Place the mixture in the pie base and spread evenly. Add the cut tomatoes on top and gently press them down to sink down into the mixture
Bake for 30-40 minutes, until the quiche is firm and golden
Remove from the oven and let it cool for ± 10 minutes before cutting (this is to let the tofu set)
Enjoy