Easy Loaded Veggie Vegetarian Quiche

Preheat the oven to 180°C.

Roll out the shortcrust pastry into a lightly greased 9-inch pie dish. Prick the base with a fork, place a sheet of baking paper over it, fill with baking beans and bake blind for 15 minutes.

Meanwhile, heat the oil in a frying pan, add onion, garlic, bell pepper, and zucchini. Sauté over medium heat until onion is translucent and vegetables are tender, about 5 minutes.

In a separate bowl, beat together the eggs and almond milk.

Remove the pastry case from the oven, remove the baking beans and paper.

Spread the sautéed vegetables evenly over the baked pastry.

Pour the egg mixture over the vegetables.

Sprinkle with grated cheddar and season with salt & pepper.

Put the quiche back into the oven and bake for 35-40 minutes, or until the quiche is golden brown and the filling is set.

Remove from the oven and let it sit for a few minutes before slicing and serving.