Tomato & Spring Onion Quiche

Pre-heat the oven to 200°C and lightly grease the quiche tins.

Drizzle the tomatoes with a little oil and roast in the oven for 20 minutes.

To make the quiche base

Add all the ingredients to a food processor and blend for a few minutes until combined and it forms a dough when all pressed together. Lightly flour the surface and roll out the pastry until about ½ cm thick.

Line each quiche tin with pastry by cutting a circle around a plate or bowl that’s slightly larger than the circumference of the tins. Press the pastry into the fluted edge, allow the excess to fall over the top edge, and trim the away the hanging pastry. Gather the cut away pastry and gently re-roll the remaining pastry until you’ve lined all your tins.

Place the quiche tins on to a baking tray. Then gently line each tin with baking parchment (screw the paper into a tight ball as this means it will sit more easily within the pastry case) and fill with baking beans. Place the tray on to the middle shelf of the oven and bake for 10 minutes. Take the bases out of the oven and remove the paper and baking beans.

To make the filling

Meanwhile to make the tomato and spring onion filling, lightly sauté the spring onions in a frying pan for a few minutes, then set to one side.

Add the eggs, cream, nutritional yeast and salt and pepper to the food processor and blend until smooth then, stir through the cooked spring onions.

Carefully pour the filling into each case, to about ¾ full, gently place about 7 roasted cherry tomatoes into each quiche and poke in the torn basil leaves. If the quiches have space top them up with any remaining filling. Place the quiche tins on a baking tray and cook in the oven for 20 minutes until golden.

Eat immediately, or allow to cool and store in the fridge – eat within 2 days.