285g wholemeal flour (for a less crumbly pastry, use half wholemeal four and half all-purpose flour)
1 tblsp baking powder
140g slightly salted butter, cubed
3-4 tblsp cold water
Preheat the oven to 170c/fan 150c/gas 5.
Gently sautee the red onion in a little olive oil for 5 minutes on low heat.
Add the wine and garlic and cook for a further 2 minutes.
Place the tomatoes on a baking tray, lightly season with salt and pepper and roast in the oven for 15 minutes.
Sift the flour, baking powder and salt into a mixing bowl, pouring any left over bran on top. Using the tips of your fingers, rub the butter into the flour until it resembles breadcrumbs. Gradually add the cold water and mix lightly until the dough forms a ball. Knead gently, then wrap in clingfilm and place in the refridgerator for 20 minutes.
Take the tomatoes out of the oven and leave to rest to one side.
Meanwhile, In a mixing bowl, pour in the soya milk, 200g of the grated parmesan, the juice and zest of the lemon. Add the eggs, mixing thoroughly. Add the spinach.
Take the dough from the fridge and roll out onto a lightly-floured surface and use to line a 12-inch fluted flan tin with a removeable base (metal is better to use, rather than ceramic, as it conducts more heat and produces a better pastry base) Gently push the pastry down into the edges. Make a few fork pricks and fill with ceramic beans (alternatively, you can place a round of baking parchment on top and fill with dry rice)
Bake in the oven for 10 minutes or until lightly golden.
Remove the pastry base from the oven and spoon over some of the garlic and onion, sprinkle over 100g of the parmesan, then half of the custard mixture, continue this process until all mixture has been used.
Finish the top with the remaining 100g of parmesan, sprinkled over the top and a few basil leaves scattered.
Bake in the oven for 40-45 minutes (remember the quiche will cotinue to cook once you have taken it out of the oven)
Allow to cool in the tin, then remove to a wire cooling rack and drizzle with olive oil.
Serve immediately with fresh leaves or a warm potato salad. Refridgerate for up to 4 days (if you can resist)