Preheat the oven to 175C.

To make your 'egg' mix the milled linseed/flax 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 pumpkin seeds. They don't have to be finely ground, I use a blender.

Mix the ground crust ingredients in a large bowl, add the goo and start to 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 20-25 minutes

While the crust is cooking start making the filling: Put the goo into a large frying pan with the spring onion greens and chives, stir until softening then add the broccoli florets and green beans and stir occasionally while cooking on medium heat for 7-10 minutes, until they’ve lost their edge but are still a little crunchy. 

In the meantime put all the ricotta ingredients into a blender and blend well to combine. 

Finally add the spinach to the frying pan and stir just until it starts to wilt. Then turn off the heat, add the ‘ricotta’ mix (to the pan) and stir well to combine.

Remove the crust from the oven, fill it with the mix, I don’t push mine down as I find that makes it too dense, just scoop it in and roughly spread it. Then pop it back in the oven for a further 30 minutes.

Voila!

You can either set it aside to cool a little before serving or cook it in advance, pop it in the fridge and then serve cold (my preferred way to have it) with a side salad.

Enjoy!