Artichoke tomato quiche

Ingredients

• 10 pcs Artichoke hearts
• 240 g Cherry tomatoes, halved
• 60 ml Coconut milk, unsweetened
• 180 g Coconut cream, unsweetened
• 4 pcs Eggs
• 1 tbsp Olive oil
• 1/2 head Onion, diced
• 2 pcs Garlic, chopped
• 1 pcs Homemade vegan pie crust
• 1/2 tsp Fine sea salt
• 1 tbsp Lemon juice, fresh

Method

1. Heat oven to 180C.
2. Place the pie crust in a quiche pan.
3. Bake the crust for 12 minutes.
4. In a meantime, heat olive oil in a skillet.
5. Add the onion, garlic and artichoke hearts.
6. Cook for 5-7 minutes.
7. Add the lemon juice.
8. Transfer the mixture to a baked quiche crust.
9. In a bowl, whisk the eggs with coconut milk coconut cream, and salt.
10. Pour the mixture over the prepared filling and top with halved cherry tomatoes.
11. Bake for 30-40 minutes or until golden.
12. Cool before slicing.