Vegan Coronation Quiche

Roll out the pre-made pastry and dust with a little flour. Carefully place the pastry into the tart case and press down into the edges of the pastry case.
Line the pastry case with baking paper and fill with baking beans (rice works well as well) and bake in a hot oven (190 degrees) for 15-20 minutes until the pastry is part cooked.
Remove the pastry case from the oven and let it cool slightly. Lower the temperature of the oven to 160 degrees.
In a bowl, whisk together the egg replacement, vegan cream and grated cheese. Don't forget to season with a pinch of salt and pepper. In a frying pan, gently fry the spinach until wilted.
Once done, set it aside on a paper towel to absorb any excess liquid. Place the broad beans in a bowl of boiling water and allow to cook for 4-5 minutes.
Now, it's time to assemble the quiche! First, layer in the cooked spinach and broad beans. Finely chop the tarragon and layer over the veggies. Gently pour in the liquid mixture, being careful not to overfill the pastry case.
Top it all off with more grated vegan cheese and a final crack of black pepper. Place the quiche into the oven to bake for 40-45 minutes until it's cooked through. Let it cool for a bit, then serve either warm or cold.