Onion leek quiche Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 1 uncooked pie shell, 20 cm (8 ")
• 30 ml (2 tbsp) olive oil
• 1 large white onion cut in half, then finely sliced
• 150 g (1 1/2 cups) leeks, cut into fine rings
• 2  garlic cloves, crushed or minced
• 15 ml (1 tbsp) balsamic vinegar
• 15 ml (1 tbsp) fresh chives, finely minced
• 7,5 ml (1 1/2 tsp) fresh thyme, chopped
• 4 large eggs
• 125 g (1/2 cup) pant-based milk substitute** of your choice
• 3,5 ml (3/4 tsp) salt
• Pepper, to taste

PREPARATION

1. Prepare the pie crust according to your chosen recipe, cover, and refrigerate for 12 hours.
2. Conventional method : preheat the oven to 180 °C (350 °F).
   Hypotoxic method : preheat the oven to 110 °C (230 °F).
3. In a large skillet, heat the oil and cook the onion, leek, and garlic on low heat for about 5 to 8 minutes, or until vegetables are tender. Add the chives, and thyme, cook for another minute just for the flavors to blend. Remove from heat and put aside. Add the balsamic vinegar,  
4. In a medium bowl, combine eggs, plant-based milk substitute, salt and pepper. Whip vigorously until frothy.
5. Spread the onion and leek mixture in the pie crust, then pour the egg mixture on top.
6. Cook on the oven's lower rack for the amount of time your method requires, or until the quiche seems stiff and the crust is golden underneath.