This wholesome and nourishing quiche with a crisp crust is full of seasonal vegetables and plant-based protein. It's perfect for lunch and dinner or picnics and potlucks.

1. Preheat the oven to 200 degrees celcius and line a large tray with baking paper.
2. Remove the skin from the pumpkin and chop into 2cm cubes. Drizzle over 2 tablespoons of olive oil, toss to coat and season with salt. Spread out evenly on the tray and roast for 20 minutes or until softened and beginning to caramelise.
3. Meanwhile, begin the pastry. Place the buckwheat flour, almond meal, tapioca flour, salt and cumin into a medium bowl and stir to combine. Add the olive oil and use a knife in a cutting action until it comes together. Add the iced water and use your hands to knead it in the bowl into a dough.
4. Press the dough evenly into a greased or lined tart tin (I use a 20cm loose bottom tart tin) and prick a couple of times with a fork. Lower the oven temperature to 180 degrees and place into the oven to bake for 10-15 minutes.
5. While the tart shell bakes, heat the last tbsp. olive oil in a frying pan over medium heat and peel and finely dice the onion and garlic. Fry onion and garlic for 10 minutes or until softened.
6. Roughly chop the spinach and basil and add it to the pan and stir until just wilted. Set aside. Drain the cherry tomatoes.
7. Put a layer of the spinach mixture into the bottom of the tart, then a layer of pumpkin, tomatoes and feta. Repeat this with another layer of each, finishing with the feta.
8. Whisk the eggs and salt and pepper and carefully pour over the filling. Place the tart into the oven to bake for 25-30 minutes or until set and beginning to turn golden.
9. Remove from the oven and allow to cool slightly in the pan before serving. Serve with rocket or a side salad of your choice. Enjoy!

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