The ingredient list is malfunctioning. So you need:

*1 Block Tofu - only use 3/4
*5 mushrooms, diced
*1 mushroom, sliced
*1/2 red onion, diced
*2 tbsp soy milk (add more if needed)
*250g Shortcrust Pastry (approx)
*2tbsp oil
*Salt & Pepper, to taste
*1tsp Curry Powder
*Flour for rolling pastry

Preheat oven to 180°c

Roll out pastry on floured surface and line chosen dish.

Make it quite thick to mimic thick crust of quiches.

Cover with cling-film and chill in fridge while you prepare filling.

**DO NOT TRIM EDGES OF PASTRY YET**

(I used the lid of a casserole dish as I don't have a flan tin or anything)

While oil is heating, dice onion and 5 mushrooms.

Cook until soft and starting to brown.

Add peas and spinach to pan and cook for 5 minutes.

**I use frozen peas and spinach, so the recipe may alter a little with fresh spinach**

While the vegetables are cooking- drain the tofu and pat dry with paper towels.

Dice and place in blender with soy milk, curry powder and salt & pepper.

Blend until smooth.

When vegetables are cooked- add 4/5 of the vegetables to the tofu in the blender.

Pulse a few times until fully combined. You may have to manually mix together while in blender, then pulse again.

Spoon mixture into a mixing bowl and add the rest of the fried vegetables.

Combine and add salt, pepper and curry powder to taste.

Remove pastry-lined dish from fridge and add filling until level with the pastry.

Now trim edges of pastry so tidy.

Slice 1 mushroom thinly and press slices into top of quiche for decoration.

Place quiche into preheated oven for 45-60 minutes.

Take out and leave to cool for 90 mins then cover and chill in fridge for at least 2 hours.

Enjoy! :D