Pre-heat the oven to 180ºC.
Line your dish with pastry, prick the base a few times with a fork and carefully trim the edges. Cover the pastry with a layer of baking paper (I used the paper from the pastry roll) and fill with baking beans.
Bake at 180ºC for 15-20 minutes or until firm and lightly golden.
Meanwhile, make the filling. Drain the tofu and add to a food processor with the nutritional yeast, gram flour, garlic granules, yoghurt and kala namak. Blend until mostly smooth.
Put the spinach and watercress into a large bowl and cover with boiling water. Leave to wilt for a minute and then drain well, squeezing out any excess liquid. Roughly chop the wilted greens, again getting rid of any liquid.
Add the chopped greens back into the large bowl along with the tofu mixture. Season with black pepper (the kala namak should be enough salt).
Remove the beans and paper from the pastry. Spoon in the quiche filling and gently spread it with the back of a spoon, making sure it’s filled right up to the edges.
Bake at 180ºC for around 25-30 minutes or until the top is dry and darker yellow and the filling is firm.
Once cool, carefully turn out from the pie dish onto a plate, serve and enjoy!