Vickys Onion & Mushroom Quiche, Gluten, Dairy, Egg & Soy-Free

Combine the pastry ingredients with enough water to make a dough and knead gently until smooth

Roll out and line a loose bottom 23cm tart tin, cover with cling film and refridgerate for 30 minutes

Preheat oven to gas 6 / 200C / 400F, remove cling film, line the pastry case with baking paper and baking beans and bake for 15 minutes

Remove beans and paper and bake for a further 10 minutes

Heat the oil in a pan and fry off the onion and mushrooms until tender

Discard fat and liquid and sprinkle into the pastry case with half of the cheese

Whisk together the egg substitute, flour, cream and milk and pour over, sprinkling the remaining cheese on top

Lower oven to gas 2 / 160C / 325F and bake for 35-40 minutes or until filling is set and top is golden brown

Stand for 10 minutes before removing from tin

Serve hot or cold with boiled potato or salad. Change up the veg, I've used broccoli, leek, tomato, peppers, sweetcorn - whatever you like!