First, combine flax meal and water in a small bowl and stir.

Leave it for 5-10 minutes until it is thick.

In the meantime, whisk the dry ingredients together: Almond Flour, Tapioca Flour, and Salt together in a medium to a large bowl.

Add in the thickened Flax, and mix until the dough ball forms. You will need to use your hands.

The dough should be damp but not stick to your fingers (if it is too sticky, add a little more almond flour but not too much)

Place the dough ball between 2 sheets of wax paper, and roll the dough out with a rolling pin until it becomes wide enough to cover the base of your pie tin.

Peel off the top layer of wax paper, and gently place your pie tin on top of the dough.

Flip the tin over, and remove the other sheet of wax paper, which should now be on top.

Use your fingers to press the dough evenly into the pie tin (it should be damp but not sticky). Next, poke several holes in the dough using a fork.

Place the pie tin in the freezer for 30 minutes; during this time, turn the oven on to 400F.

Cover the dough and bake for 15 minutes.

Reduce oven temperature to 375 degrees

Uncover, then cook for an additional 10 minutes.

Now, add your filling.

Boil 1 cup of water and add the sun-dried tomatoes (set aside while preparing the other vegetables). This softens the sun-dried tomatoes to make them easier to cut and cook.

In a large sauté pan, sauté onions and mushrooms until onions are translucent and mushrooms are browned. Add little vegetable broth if sticking occurs.

Add chopped red pepper and mushrooms and cook for 5 minutes, stirring often.

Add a little water or vegetable broth to prevent sticking.

Drain and chop sun-dried tomatoes.

Add sun-dried tomatoes to the sauté pan and stir until combined

Remove from heat

Using a food processor: add tofu, nutritional yeast, chickpea flour, salt, and pepper.

Process until smooth.

In a bowl, combine tofu mixture and fold in sautéed vegetables

Add chopped olives

Pour into pre-baked crust; bake for 30 minutes uncovered.

Let quiche cool for 10 minutes before cutting it into pieces.

Drizzle with Tahini Sauce (optional)

I served with a salad