Preheat oven 375 degrees F. In a large bowl, combine flour and salt. Cut in non-dairy butter until mixture looks like breadcrumbs. Add water and mix until the dough comes together into a ball. You might need more or less water so add 1 tablespoon at a time!

Roll out dough in between two parchment paper. Remove the top layer of parchment paper. Invert your quiche pan or pie dish, over the exposed dough. Carefully flip the quiche pan or pie plate with the dough on top. Remove excess dough and place crust into the refrigerator.

To prepare veggies, heat oil in a large skillet over medium heat, add onion, garlic, green onions and saute until tender, about 3 minutes.

Add zucchini, bell pepper, Italian seasoning, and cook until vegetables are slightly tender about 5 minutes. Set aside in a large bowl to cool slightly.

In a blender or food processor, add cashews, water, nutritional yeast flakes, tapioca starch, onion powder, garlic powder, turmeric, and salt. Blend until smooth and creamy. Break the tofu into pieces and add, blend, or pulse until smooth.

Pour filling into the bowl of veggies and mix well. Remove the quiche crust from the refrigerator and add the filling. Smooth top and bake uncovered in the oven for 40 minutes or until firm to the touch. Remove from oven and allow to cool for about 10 minutes. Enjoy!