Vegan Coronation Quiche

Preheat the oven to 175 degrees C. Blend all the ingredients for the 'eggy' mixture together until completely smooth. Fold in most of the cooked veg and cheese, saving some of each for the topping at the end.

Line a tart tin (around 23 x 2.5cm) with baking paper, scrunching it up beforehand helps it stay in place. Lower the pastry into the case. Once it's all neatly arranged, trim the edges, ensuring the pastry doesn't drop lower than the sides of the tin. Prick some holes in the base of the pastry using a fork.

Place another piece of parchment on top of the pastry then tip in enough uncooked rice/dried beans to cover the base. Place into the oven for 20-25 minutes then remove from the oven, remove the rice/beans then place back into the oven uncovered for another 15 mins.

Remove the pastry from the oven once light golden brown. Scatter some grated vegan cheese over the base then spoon in the 'eggy' mixture and smooth out the top, making sure it's evenly spread. Scatter over the remaining cheese, then veggies and lightly press them into the top of the quiche. Bake for around 30-35 mins until firmed up. Serve warm or cool down and refrigerate until you're ready to eat.