• Before starting, pick which version you want to prepare. One or the other: the tofu-based OR the cashew-based filling.
• Preheat the oven to 350 °F (175°C).

Pie Crust

• Make the dough. Place the flour, butter, salt, and water in the bowl of a food processor (fitted with the dough blade) or stand mixer fitted with the paddle attachment.

  Process for 15-30 seconds or until it forms a smooth dough.
• Grease a pan. Lightly grease an 8-inch pie pan with butter.
• Flatten and push the dough into the pan. Flatten the dough between two sheets of parchment paper, using a rolling pin, into a 10-inch round. Transfer the dough to the prepared pan and press it into it. Cut off the excess dough if needed. Using a fork, poke holes in the bottom of the tart several times.

Filling

• - Tofu version: Add the firm tofu, kimchi brine, cornstarch, nutritional yeast, sugar, and pepper to a food processor. Process for 15-30 seconds until it forms a smooth cream.

  - Cashew version: Add the drained soaked cashews, kimchi brine, water, cornstarch, nutritional yeast, sugar, and pepper to a blender. Blend on high speed for 15-30 seconds or until smooth.
• Transfer to a mixing bowl. Transfer the cashew or tofu cream to a mixing bowl. Roughly chop the kimchi and add it to the cream. Add the chopped scallions as well.
• Stir to combine. Using a spoon, stir to combine everything. The filling should be chunky and have the consistency of a thick pancake batter.
• Assemble. Transfer the kimchi filling to the pie crust and spread it into an even layer. Arrange a few extra pieces of kimchi on top of the filling (This is mostly for decoration.)
• Bake. Finally, bake the quiche in the lower part of your oven for 45-50 minutes or until the crust and top of the filling are golden brown. Garnish with chopped scallions and serve warm!