Prepare a 10 inch shortcrust pastry case (6 oz flour, 3 oz sunflower spread) you can blind bake the pastry first if you like, I don't always do that.
Slice and fry 1 medium onions with a bit of olive oil and a generous splash of balsamic vinegar.
You will also need:
1 litre of soya milk
4-6 eggs
1 block of vegan cheese
4 roasted red peppers with skins removed, and cut into pieces
6 pieces of sun dried tomoatoes
4 pieces of marinated artichoke.
A handful of fresh basil
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(I slightly undercooked this one as I intedn to keep it till tomorrow and reheat it in the oven. I was in a rush as well and didn't arrange the veg prettily!) |
Mix the cheese, eggs and milk in a jug
Once the onions have softened place them in the pastry case
Arange the peppers, sundried tomoatos, artichokes and basil in the pastry case.
Pour the milk, egg etc mix over the onions
Bake in a hot oven (180 C with fan) for 30-40 min
Eat hot or cold, keeps well in the fridge for up to 3 days
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