Cheesy Broccoli & Tomato Quiche

Pastry

1. Preheat oven to 190˚C/375˚F/Gas Mark 5.
2. Line a loose-bottomed fluted flan tin.
3. Combine the flour and salt in a bowl then add the butter and flaxseed. Rub together with your fingertips until completely mixed and crumbly. Continue with this stage until the dough comes together.
4. Transfer onto a worksurface and continue kneading until a smooth dough forms. If the dough is too crumbly then add a tablespoon of water (only add bit by bit).
5. Roll out the pastry on a lightly floured surface to fit your tin. Spread the pastry evenly around the tin with your thumb and fingers. Trim the top and prick it a few times with a fork.
6. Place in the refrigerator to chill until needed.

Vegetables

1. Fry the onion in a little oil for around 5 minutes or until softened. Add the garlic and then fry for a further 2 minutes. Set aside.
2. Meanwhile, steam the broccoli florets for around 3-5 minutes until just slightly crunchy, not soft. Set aside.

Filling

1. Using a high-speed blender, blend all the ingredients together until very smooth.

Topping and assembly

1. Arrange the broccoli, tomato slices and onion/garlic mix around the pastry case evenly.
2. Pour the filling mixture on top, distributing it evenly with a spatula.
3. Evenly distribute the vegan cheese over the top then add the cherry tomatoes followed by a drizzle of olive oil.
4. Cover with foil and bake in the oven for 20 minutes.
5. Remove from the oven, take off the foil and place back in the oven uncovered for a further 20 minutes or until the top is slightly browned and the cheese has melted.
6. Allow to cool a little before cutting and serving.

Serving suggestions: asparagus, baked potato, coleslaw, crusty bread, fried potatoes, garlic bread, new potatoes, olives, potato salad, quinoa, roasted vegetables, salad dressing, selection of salads, steamed vegetables, vegan feta, vegan mayonnaise