Pre-heat over to 180C
Generously oil a spring form quiche tin with marg
Combine flour and butter with hands and use the water to create a very firm pastry dough
Press the dough into the quiche tin to form a thin layer including the sides and prick the bottom a few times with a fork
Cover the pastry with greaseproof paper and fill with dry beans or rice to blind bake for 10 minutes then remove the greaseproof paper and rice and cook for a further 5 minutes. After this take the pastry out of the over and set aside
Whilst the pastry bakes, chop and fry onion for 5 mins
Add tofu, vinegar and seasoning to a food processor and whizz up for a minute
Add the tofu mix to the onion and fry for 5 minutes then add the cheese and cream and fry for a further 5 minutes.
Add the tofu mixture to the pastry lining and cook for 30-35 minutes.
Once cooked, allow to cool for 30 mins before removing from tin and serving.