My wonderful mum – who has been the inspiration for much of my baking, and certainly gave me her love of cooking – recently turned 60.

She had a most delightful High Tea at her home to celebrate and I was asked to do the baking for those with special needs. So much fun to make little treats!

One of the ‘normal’ foods that was served was quiche. Quiche is delicious, no question, but normally full of gluten, egg and dairy – So I came up with my version and it was really well received …. even my carnivorous husband who knew what was in them!

The filling for the tart was based on this one from Minimalist Baker.

• 2 handfuls of diced pumpkin
• garlic olive oil
• 1 tsp fresh, chopped rosemary
• 1/2 tsp pink salt
• a few grinds of black pepper.

Preheat your oven to 200C, brush the pumpkin with the oil and sprinkle with rosemary, salt and pepper.

Bake for about 40 minutes or until golden and roasted.

• 2 sheets ready bought puff pastry (that fits your diet)
• 300g silken tofu (medium firm)
• 3 tbsp hummus
• 2 tsbp nutritional yeast
• 1/2 tsp pink salt

Remove the tofu from its package, drain and pat dry.

Into your blender/food processor/thermal cooker place the tofu, hummus, nutritional yeast and salt. Process until smooth (Speed 4, 20 seconds)

Cut the pasty and place into greased muffin tins.

Spoon the tofu mixture into the pastry cases.

Top with pumpkin, pressing it down into the mix, and add some pine nuts if your diet allows.

Place into a preheated moderate oven and bake for about 25 minutes.

Serve warm or cool. These also reheat well and will last 2-3 days in an airtight container in the fridge.

You can make a bigger version too – blind bake your pastry in a pie dish, add in your desired veggies (I added spinach to this version)  and then top with the tofu mix.

Enjoy!