Calories: 464
Fat (of which saturated fat): 30 g (6 g)
Carbohydrate (of which sugar): 41 g (3 g)
Salt: 0.9 g
serves 4
dough
1 3/4 cups gluten- and wheat-free flour blend
1/2 cup dairy-free soy spread
1/4 cup snipped chives
pinch of salt
1/4 – 1/2 cup cold water
filling
2 tablespoons olive oil
1 small red onion, cut into wedges
2 zucchini, cut into
3/4-inch chunks
8 cherry tomatoes, halved
1 extra-large egg, beaten
3/4 cup unsweetened dairy-free soy milk
salt and pepper
For the dough, place the flour, spread, chives, and salt in a food processor and process to fine crumbs. Mix in just enough water to bind the mixture to form a firm dough.
Roll out the dough on a lightly floured surface to line a 9-inch loose-bottom tart pan. Prick the bottom with a fork and chill in the refrigerator for 10 minutes.
Preheat the oven to 400°F and preheat a baking sheet. To prevent the pastry shell from becoming soggy, line it with parchment paper and pie weights or dried beans and bake in the preheated oven for 10 minutes. Remove the paper and weights and bake for an additional 5 minutes. Reduce the oven temperature to 375°F.
For the filling, heat the oil in a saucepan and cook the onion and zucchini, stirring often, for 4–5 minutes, or until softened and lightly brown. Invert into the pastry shell with the tomatoes.
Beat the egg with the milk and season well. Pour into the pastry shell. Bake in the preheated oven for 35–40 minutes, or until golden brown and set. Cool for 10 minutes before turning out. Serve the quiche warm or cold.