Vegan Quiche with "Feta"

For the dough, knead flour, 1 tsp salt, vegan butter, and water for about 5 minutes until a smooth dough forms. Add the water gradually until the dough reaches the desired consistency. Chill the dough in the refrigerator for 30 minutes.

Preheat the oven to 180 °C (fan-assisted) and grease a quiche dish.

Purée soy yogurt, tofu, cornstarch, nutritional yeast, lemon juice, and nutmeg. Cut the onion into small cubes and the spinach into strips. Halve the artichoke hearts, dice the vegan feta, and roughly chop the hazelnuts. Add everything to the tofu-soy yogurt mixture and mix. Season with salt and pepper.