Preheat the oven to 180 degrees (top and bottom heat). Line a quiche tin or tart tin (approx. 32 cm in diameter) with baking paper.

Put the flour in a bowl and add the flakes of butter and ½ teaspoon of salt. Rub together with your hands until the mixture resembles breadcrumbs. Then add 1 egg and quickly bring everything together to form a dough.

Roll out the dough evenly, place it on the baking tray and chill in the fridge.

Cut the smoked tofu into small 5 mm cubes. Cut the leek in half lengthways, wash thoroughly and slice diagonally into thin strips.

Heat the oil in a frying pan and fry the leek and tofu over a medium heat for about 5 minutes, stirring constantly. Then leave to cool.

Whisk the remaining 3 eggs and the vegan cream in a bowl, stir in the leek and tofu, and season generously with 1 teaspoon of salt and pepper.

Spread the filling over the pastry and bake the quiche in a preheated oven for about 35 minutes.