• Preheat the oven to 180°C (320°F). Grease or line a 23cm (10 inch) pie or quiche dish.

To make the crust:

• Add the pumpkin, chickpea flour, ground chia and salt to a food processor. Process until smooth and it resembles a thick and sticky paste. If the mixture is too dry, add a little water and process again.
• Scoop the mixture into your pie/quiche dish (you don't have to wash the food processor yet). Using very wet hands or a spoon, spread the pumpkin mixture on the bottom and sides of the dish. The crust should be about 6 mm (¼ inch) thick. If the mixture sticks to your hands or spoon, wet them again and repeat.
• Bake the crust in the oven for 5 minutes until it is *just* dry to the touch. If in doubt, err on the side of underbaking rather than overbaking the crust.

To prepare the filling:

• Add the onion and oil (or water) to a saucepan over medium heat and saute for 5 minutes. Add the spinach (or greens) and balsamic vinegar then saute until cooked through. Set aside.
• Add the tofu, dairy free milk, nutritional yeast, tahini and spices to your food processor. Process until it forms a smooth paste. If the mixture hasn't broken down, add more milk and process again.
• Remove the blade of the food processor. Add the sauteed onion and greens and mix through using a spoon. Season with salt and pepper to taste.

To assemble, bake and serve the quiche:

• Spoon the tofu filling into the pumpkin crust and smooth the top. Scatter the cooked beetroot on top and press them into the filling.
• Bake the quiche for 15-20 minutes or until the filling is golden and has set. The filling should firm up a little (if you touch the centre, it should spring back a little and not feel like there's any liquid filling inside).
• If desired, spoon the vegan cheese on top of the tart. Season with extra salt and pepper.
• Serve the quiche warm or cold with a side salad. Store leftovers in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.