You’ll need a 27cm quiche tin.

To make the base, blitz the cauliflower in a blender until it forms “breadcrumbs”. Then add the almonds, egg and thyme, season well and blitz briefly again to form a wettish dough/pastry.

If you like you can throw in a few other fresh herbs like oregano or marjoram; there are no rules here.

Grease the tin and press the ‘dough’ into it to form the base, bringing it up at the sides just as you would pastry as you want to contain the filling.

Then bake the base blind in the oven at 180 degrees Celsius for about 15 minutes – or until just starting to colour at the edges.

While that is cooking, make the filling by simply whisking all the ingredients together in a bowl and seasoning well.

When the base is done, pour in the filling and place the whole thing on a baking tray to contain leaks, if any, when it is in the oven.

Return it to the oven and bake for 30-35 minutes until golden and still a bit quivery as the egg will continue to cook out of the oven.

Food cooked and styled by Domini Kemp and Gillian Fallon