Gluten-Free Vegetable Quiche - Bloomcooking

Ingredients

• 1 1/3 cups Gluten-Free Flour Mix (170 g)
• 3/4 cup Almond Flour (80 g)
• 1/2 cup Cold butter plus 1 Tbsp (125 g)
• 1 Egg, large
• 2 Tbsp Ice Water (30-40 mL, adjust as needed)
• 1/2 tsp Salt (3g)
• 1 Zucchini, medium, sliced and salted to drain
• 10 Cherry Tomatoes 10-12, halved
• 2 Tomatoes, medium dice
• 5 Eggs
• 1 Leek, finely chopped
• 2 Garlic cloves, minced
• 1 cup Fresh Basil (packed)
• 1/2 cup Vegan Parmesan (60 g)
• 3 Tbsp Olive Oil (45 mL)
• 1/2 cup Plant-based Yogurt (120 mL)
• 1 tsp Dried Oregano (1 g)
• 2 Tbsp Pine Nuts (20 g)
• Salt to taste