Gluten-Free Vegetable Quiche

Preparing the Crust:

1. Combine Dry Ingredients: In a large bowl, mix together the gluten-free flour, almond flour, and salt.
   
2. Incorporate Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

3. Add Egg and Water: Beat the egg lightly and mix into the flour and butter mixture. Gradually add ice water, starting with 30 mL, mixing until the dough begins to come together. Add more water if necessary.

4. Chill: Form the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
   
5. Pre-bake: Preheat the oven to 350°F (180°C). Roll out the dough and fit it into a 9-inch pie pan. Prick the bottom with a fork, line with parchment paper, fill with pie weights, and bake for 15 minutes. Remove weights and bake for another 5 minutes.
   

Preparing the Filling:

1. Prepare Vegetables: After salting the zucchini slices, pat them dry. In a skillet over medium heat, sauté the leek and garlic in olive oil until soft.
   

2. Combine Eggs and Flavors: In a large bowl, whisk the eggs with plant-based yogurt, oregano, and salt. Stir in the sautéed leek and garlic, fresh basil, diced tomatoes, and vegan Parmesan.

   
3. Assemble Quiche: Spread the zucchini slices evenly over the pre-baked crust. Pour the egg mixture over the top. Arrange tomato and cherry tomato.
   

Baking the Quiche:

1. Bake: Place the quiche in the oven and bake at 330°F (170°C) for 35-40 minutes, or until the filling is set and the top is lightly browned.
   
2. Cool and Serve: Let the quiche cool slightly before slicing. sprinkle with pine nuts and fresh basil. Serve warm or cold