Crust:

• 1 1/4 cup (3 dl) gluten free flour
• 1/2 t salt
• 125 g vegan butter
• 2 T cold water

Filling:

• 1 small leek, cut in thin slices
• 1/2 red onion, chopped
• 2 garlic cloves, minced
• 1 zucchini, cut in small cubes
• 1 red bell pepper, cut in small cubes
• 5 Swiss chard leaves, remove stem and cut in pieces
• salt and pepper to taste
• 1 T olive oil
• 2 eggs
• 3/4 cup +2 t (2 dl) dairy free milk of your choice (I use oat milk)
• 1/2 cup (1 dl + 1T) dairy free cheese
• salt and pepper to taste

Mix the butter with the flour and salt. Mix with your fingers till it sticks together. Add the water and shape the dough into a ball.

Press the dough into a pie dish, 10″/25 cm in diameter. Put the pie dish in the refrigerator for 30 minutes.

Preheat the oven to 450F/225 C

Bake the pie shell in the oven for 12-15 minutes. In the meantime prepare the filling.

Heat olive oil in a frying pan on medium-high heat. Sauté the leek, onion and garlic for about five minutes. Add the bell pepper and zucchini and sauté for another five minutes. Put in the Swiss chard and cook till wilted.

Mix the eggs with the milk, salt and pepper in a small bowl.

Add the filling from the frying pan to the baked pie shell. Sprinkle with the cheese and last pour the egg mix over the filling. Bake for 15-20 minutes or until the egg mix is firm. Serve with a salad on the side.

Quiche is best if allowed to sit for a little before serving. Right out of the oven it can still be a little “liquidy”.