Ingredients:
(serves 4) A V B Gf Ef
1 sheet of gluten-free puff pastry
6 zucchini
2 cloves of garlic
2 Tbsp. Evoo
2 Tbsp. vegetarian egg replacer
4 Tbsp. water
2 Tbsp. organic heavy whipping cream
4 oz. of creamy goat cheese
1 Tbsp. mint leaves, minced
Salt
Pepper
Preheat the over at 420 degrees F. Wash and dry the zucchini. Remove and discard the two ends, then cut into thin rounds. Peel the garlic, cut in half and sauté in the Evoo. When the garlic starts turning golden, add the zucchini, salt and pepper, and sauté until cooked but not soft, about 10 minutes, stirring often. Remove the garlic and stir in the minced mint.
While the zucchini are cooking, in a big bowl mix the egg replacer with 4 Tbsp. of water and the cream. Add the zucchini and stir to blend the ingredients.
Cut a piece of parchment paper, sprinkle it with a little flour and roll the dough directly on the paper, until it’s 11 inches in diameter. Transfer the rolled dough into a 9-inch non-stick quiche pan by holding the corners of the parchment paper. Fill the dough with the zucchini mix and fold the sides of the dough over filling. Bake until the dough turns golden, about 20 minutes.
Cut the goat cheese into small dollops and put them on the quiche when it’s still hot.
Cut into slices and serve warm.