Tomato & chard quiche

Lay the pastry sheet on its paper on a work surface. Roll out slightly until large enough to line a deep 20cm fluted tart case. Line the case, leaving 2-3cm pastry overhanging the edges. Prick the base all over with a fork and chill for 30 minutes.

Preheat the oven to 200ºC, gas mark 6. Line the pastry case with baking parchment and baking beans; blind bake for 20 minutes. Remove the paper and beans and bake for another 8-10 minutes until light golden.

Meanwhile, heat 1 tbsp sun-dried tomato oil in a large frying pan. Add the onion, the chard stalks and a pinch of salt, then fry for 4-5 minutes until soft. Add the chard leaves and fry for 2-3 minutes until wilted. Take off the heat and stir in the tomatoes.

Use a serrated knife to trim the excess pastry from the tart case, then spoon ⅔ of the vegetables evenly onto the base. In a large jug or mixing bowl, whisk together the Oggs, nut drink and ⅔ of the cheese alternative, then pour over the vegetables. Spoon the remaining vegetables over the top. Sprinkle over the remaining cheese alternative and bake for about 40 minutes until set. Cool for 1 hour. Serve warm or at room temperature.