Zucchini 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 table spoons of ground or whole flax seeds 

For the filling

• 2 yellow small zucchini 
• 2 green small zucchini 
• 470 ml / 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) 

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 zucchini and cut into thin slices (rings). Pour a couple of spoons of oil into a frying pan, add the zucchini, 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, zucchini and cheese. 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 zucchini mix into the dough shell in the baking form. Bake for about 40 min. Serve warm with fresh salad and enjoy.  :)