INGREDIENTS:

• 3 tomatoes (diced)

• 1 TBS fresh chives

• 1 garlic clove (crushed)

• 1 tsp lemon zest

• 1 onion (diced)

• 300 g spinach

• 220ml almond milk

• 4 eggs (beaten)

• ¼ tsp black pepper

• Pinch of nutmeg

• 12g corn starch

• 10ml olive oil

• 200g shortcrust pastry

METHOD:

1. Roll out pastry and ease it onto loose bottom round quiche dish (23cm)

2. Press down to flatten dough, especially around the edges and trim off excess

3. Refrigerate it for at least 10 min as this will help the crust hold shape when cooking

4. In the meantime, heat oil and sizzle the onions until golden, add garlic and spinach

5. Cook until water has evaporated, then transfer cooked ingredients into clean bowl to cool

6. Combine almond milk with starch and then add beaten eggs, stir until well combined

7. Add the tomato and spinach mix into the egg and milk mix, stir well

8. Pour the entire filling now evenly over the crust base

9. Bake in pre-heated oven (175 degrees fan forced) for 50 min

10. Ensure the eggs are cooked through and quiche isn’t wobbly but firm.

Enjoy!