Step 1: Place Flora Buttery spread, flours, parsley and water into a bowl and mix with a wooden spoon to form a ball. (If too dry add a little more water, if too wet, add a little more flour.)
Step 2: Lightly brush a 23cm flan tin with melted Flora Buttery spread.
Step 3: Line flan tin with pastry by taking small amounts of pastry and pressing it evenly over the base and sides of the tin. Place in the refrigerator while preparing the filling.
Step 1: Heat Flora Buttery spread in a non-stick frying pan over a medium heat. Add onion, mushrooms, zucchini and cook, stirring constantly, for 5 minutes, cool.
Step 2: Place flan tin on a baking tray and spread cooked vegetable mixture over the base. Arrange slices of tomato over the vegetables.
Step 3: Place eggs in a bowl and whisk until creamy. Add milk and cheese, mix until well combined and pour over the vegetables in the pastry case.
Step 4: Bake on the middle shelf of the oven at 200°C for 15 minutes and then reduce oven temperature to 180°C and bake for a further 20-25 minutes. Quiche is cooked when the filling is set and the pastry is golden brown.
Hint: Serve hot or cold with salad or vegetables. For variety add 1-2 teaspoons of dried herbs to the pastry