Blind bake the pastry for 10-15 minutes (tip: use baking beans or baking chain);
Quickly peel or brush clean the mushrooms; slice;Wash and dry the tomatoes; cut in halves;
Wash and dry the snow peas; cut into half-inch sized pieces;
Mince the chives;
In an oil-free frying pan, heat quickly the mushrooms to allow them to sweat and dry a little bit; let them drain in a colander to remove excess water;
In a large bowl, pour the soy milk creamer and crack the eggs; season with salt and pepper;
Whisk until the mixture is well frothy;
Add in the mixture the mushrooms and the snow peas; add some of the chives; combine;
Pour the filling into the pastry; arrange the tomatoes; sprinkle with chives and aromatic herbs;