Summer garden vegetable flan

We had some left over wholemeal pastry in the freezer from last weeks empanadas....
so I was in the mood for a tart(of the savoury variety),or flan or quiche and with the everyflowering spinach and overgrowing chard.. this lunchtime meal was born.
Hail the tart!
Long live the flan.

Added with a simple salad of raddicheta(an argentinian? salad leaf,slightly bitter and perhaps from the same family as dandelion leaves),spring onions ands a simple vinegrette.It was trully delightful.

For a swiss roll sized tray...lets say 7x10 inches..
Pre bake(bake blind)wholemeal pastry.
Ingredients...
4 eggs
2 red peppers sliced and sauted
4 fat mushrooms sliced and sauted
about half pint soya milk
2 large onions
wee handful green olives cut in half
colinder full of spinach and chard freshly picked from the garden
half a cup frozen corn(or fresh if lucky enough to have some)
cupful of fresh peas from garden lovingly podded and passed the quality control by anouk
a good handful of unknown strong french cheese(please use cheese of choice)
Small quality of soft smoked cheese diced and scattered on top
dried thyme

What a misch mas way of writing the ingredients!...
Saute the onions.
Saute (or roast) the peppers.
Saute the mushrooms.
Wilt the chard and spinach in a wee bit of oil,salt and garlic.
Cook the peas and sweetcorn.
Arrange the vegetables evenly and artistly in a pre-cooked flan case.
Place grated cheese on top.
Beat the eggs...then add milk,dried thyme and salt and pepper-and pour over the vegetables and cheese.
Bake in a preheated oven 180.c until golden brown and firm in the center.

options..
you could use tofu instead of eggs...add some dried boullion powder(organic if possible),a wee bit of dried mustard and a splash of soya sauce.
instead of smoked cheese ..add crispy smoked tofu
Add soya milk and you,ve got a vegan summer pie.
enjoy!