Leek Quiche

You will need one medium springform pan. 

For the crust

• 120g / 1 cup rice flour 
• 100g / 3/4 cup garbanzo bean flour
• 100g / about 3.5 oz. cold unsalted butter (I prefer European-style for its nicer flavor) 
• a pinch of himalayan salt
• 4 tablespoons of cold water 
• optional 2-3 tablespoons of ground or whole flax seeds 

For the filling

• 2 large leeks 
• 470ml / 16 oz. sour cream (for a dairy-free version substitute with Vegan Gourmet sour cream)
• 3 eggs
• Salt and pepper or any other desired spice to taste
• 50g / about 1/2 cup of grated cheese (or dairy-free cheese)
• 4 garlic cloves

Preparation time:  approximately 30 minutes
Baking time:  approximately 40 minutes

1. Mix together flour, butter, water, ground or whole flax seeds and a pinch of salt to make the dough. If needed, add more water or rice flour. Cover the dough and leave for about 30 minutes in the fridge.
2. Preheat the oven to 400F.  Wash the leeks and cut into small thin slices (small rings). Pour a couple of spoons of oil into a frying pan, add the leeks, cover and fry on medium heat for about 5 minutes.
3. Whisk the seasoning into the sour cream.  Taste it to check for desired flavor, then add in the eggs, leeks, cheese and crushed garlic. Mix all together with a whisk.
4. Grease the baking form with butter (or oil).  Place the dough in the baking form and to create the shell, spread it evenly on the bottom and about half an inch or an inch up along the sides. 
5. Pour the leek mix into the dough shell in the baking form. Bake for about 40 minutes. Serve warm with fresh salad and enjoy.  :)

TIP:  When frying the leeks, add diced bacon.