For the filling
350g cherry tomatoes
150ml almond milk
60g olives (sliced)
For the pastry
200g rice flour
100g unsalted butter
100g ground almonds
6tbsp cold water
Then add the water and egg before quickly mixing it all together with your hands. Once combined you should be able to shape the dough into a ball. Wrap this ball of dough in cling film and leave in the fridge for several hours.
After about 4 hours (more time if you have it to spare) take the dough out of the fridge and roll flat. The thickness is up to you. Place the dough into the baking tray, lining it completely. Ensure there are no gaps in the dough! Blind bake the pastry in the oven at 180c (356f) for 20 - 25 minutes. You want the pastry to be golden brown, not just light brown.
While the pastry is baking cut the bacon into small slices and fry until crispy. Once the bacon bits are crispy pat them dry with kitchen towel to remove any moisture.
Now you need to put the grated cheese, crispy bacon, dried tomatoes and chopped olives in the pastry tray. I like to do it in layers: tomatoes, cheese, bacon, olives then tomatoes, bacon, olives, cheese. Mix 5 eggs and the almond milk together as though you were going to make scrambled eggs. Carefully pour the scrambled egg/milk mixture into the pastry over the other ingredients. Make sure you do not spill any over the edges as this will make an unfortunate mess when cooking.
Put the quiche back in the oven at 170c for about 30 minutes. Serve warm or leave to cool and serve cold.