Crustless Stuffing Quiche

1. ​Preheat oven to gas mark 5/375°F/190°C. Line and grease a shallow roasting dish.
2. Mix drained tomatoes with the stuffing, then add half the cheese and keep to one side. Keep the tomato juice to add to the gram flour mixture later.
3. Fry the onions and peppers until tender, then add to the stuffing mixture.
4. In a bowl, add the gram flour, one of the cups of stock and the tomato juice. Whisk this together well and cook on a medium heat. When the mixture begins to thicken, add the remaining stock. Then add the nutritional yeast and herbs.
5. Once all the mixture has been combined, lower the heat and stir continuously for 2–3 minutes until the mixture becomes quite thick and glossy. Then add to the stuffing mixture.
6. Pour into the prepared pastry case, levelling with a spatula, and top with remaining cheese. Bake in the oven for 30–40 minutes.
7. Allow to cool fully before serving. If dish is chilled for at least 2–4 hours before serving it will become denser.

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