Preheat oven to 190˚C/375˚F/Gas Mark 5

Line a loose-bottomed fluted flan tin

Combine the flour and salt in a bowl then add the butter and flaxseed. Rub together with your fingertips until completely mixed and crumbly. Continue with this stage until the dough comes together

Transfer onto a work surface and continue kneading until a smooth dough forms. If the dough is too crumbly then add a tablespoon of water (only add bit by bit)

Roll out the pastry on a lightly floured surface to fit your tin. Spread the pastry evenly around the tin with your thumb and fingers. Trim the top and prick it a few times with a fork

Place in the refrigerator to chill until needed

Heat some oil in a large frying pan with a lid, on a low-medium heat, and add the leeks. Pop the lid on and leave for 10 minutes

Remove lid, add the mushrooms and salt and pepper and heat for 5 minutes

Turn up the heat to medium and heat for a further few minutes

Add the garlic, fresh or dried parsley. Cook for a further couple of minutes and turn off the heat

Set aside until needed

Using a high-speed blender, blend all the ingredients together until very smooth

Remove the pastry case from the fridge and spoon a bit of the leek/mushroom mixture into the bottom. Crumble half of the blue cheese over the base. Add half of the tofu mix and until evenly spread. Repeat this stage again until all of the vegetables, tofu mix and cheese have been used up. Make sure you crumble some of the cheese and layer some of the veg on the top of the quiche

Sprinkle the vegan cheddar cheese over the top, if using

Cover the top of the quiche with foil or greaseproof paper and bake for 20 minutes. Remove the foil/greaseproof paper and bake for another 15-20 minutes or until golden and the cheese is bubbling. Enjoy