Preheat the oven to 175C.

To make your linseed 'egg' mix the milled linseed with the water and 'whisk' to get air into the mixture. Set it aside for circa 10 minutes, whisking occasionally, until it thickens.

Grind the oats, almonds and sunflower seeds. They don't have to be finely ground, I use a blender.

Mix the ground crust ingredients in a large bowl, add the oil and start the kneed into dough. Lastly add the 'egg' mixture which should have thickened by now and continue to kneed until you reach the desired consistency. 

Grease a quiche tin lightly with oil then add the crust, spreading it out evenly. Making sure it goes up the sides (otherwise you'll get very thick bits of crust there and they won't cook so well.)

Bake the crust for 30 minutes

While the crust is cooking put the goo mixed with the cayenne and oregano in a pan with the spring onion greens and stir until browning.

Add the peppers and stir occasionally, until browning.

Meanwhile put the tofu, tamari and turmeric in a blender and blend well

Once the peppers have browned add the olives, sundried tomatoes and spinach to the pan until the spinach wilts.

Add the tofu to the pan, so that it soaks up all the flavours, mix well.

Remove the crust from the oven but leave it in the quiche dish. Add the 'filling' and return to the oven for a further 30 minutes

Enjoy!