Delightful Mediterranean Quiche

Preheat the oven to to gas 6, 200°C, fan 180°C. Unroll the pastry and use to line a 23cm/ 9 inch flan ring. Make sure you push the pastry right into the sides, leaving a 1cm overhang all the way round to allow for any shrinkage. Trim off the excess pastry. Put the pastry case in the fridge to chill for 15 mins.

Scrunch up a piece of nonstick baking paper, then open out and put on top of the pastry in the flan tin. Top with baking beans or dried rice then blind bake for 10 mins. Remove the paper and beans and bake for a further 5 minutes until golden. Allow to cool for 5 mins before carefully trimming off the excess pastry to give a neat finish. Make your quiche filling. Chop the courgette and sweet peppers. Heat a little oil in a frying pan and fry the veg for about five minutes. Season with pepper and salt.

Put the Alpro Plain Soya alternative to Greek Style yogurt and the three eggs in a bowl and whisk well. Add half the grated Parmesan and a few chopped basil leaves. Stir and season with nutmeg, freshly ground pepper and salt. Cut the cherry tomatoes in half and put to one side.

To assemble. Brush the pastry base with the pesto and spread the cooked veg over the top. Pour over the cheesy Alpro mixture and sprinkle with the rest of the grated Parmesan cheese. Cover with the halved cherry tomatoes and bake for about 35-40 minutes until golden-brown. Slice into segments and serve with fresh basil leaves and a green salad. Bright, vibrant and full of Mediterranean sunshine.