For the quiche with lentils and corn, first prepare the dough. For the dough, dissolve yeast in the lukewarm soy milk.
Add flour, soy spread, salt and sugar and knead for about 5 minutes. The dough should be soft but not sticky.
Cover and let rise in a warm place for 30 minutes. Then roll out the dough round and line an 18 cm diameter springform pan with it.
Raise the edge about 4 cm. Let rise again in a warm place until it has risen considerably (15-30 minutes).
For the filling, finely chop onions, garlic and ginger. Wash lentils well and rinse several times. Saute onions in hot oil until translucent.
Add lentils and garlic and sauté briefly. Pour in soup, stir in tomato paste and ginger and simmer for 10 minutes.
Preheat oven to 200 °C top and bottom heat. Wash and halve cocktail tomatoes. Add corn and yeast flakes to lentils and season with salt and pepper.
Spread the filling on the dough, flatten, top with the tomato halves and sprinkle with the herbs.
Bake the quiche with lentils and corn for about 30 minutes and let rest for 10 minutes.