Gluten-free vegan mushroom and zucchini quiche

Grease a pie dish (24 cm in diameter) with plant-based margarine, then sprinkle with rice flour.

For the dough, mix the flours with the salt and nutritional yeast flakes. Crumble in the margarine, then knead into an elastic dough with 1 tbsp water.

Roll it out into a 26 cm diameter circle on a rolling board sprinkled with rice flour.

Loosen the bottom of the dough with the back of a knife, and gently place it into the pie dish. Prick the top with a fork. Bake almost until done at 180°C. Approx. 15 minutes (depending on the oven).

Prepare the ingredients for the vegetable ragout. Soak the dried porcini mushrooms in enough water to cover them. Meanwhile, peel, chop, and julienne the zucchini. Peel, halve, and slice the onion. Heat olive oil in a pan, sauté the onion, add the zucchini and the drained mushrooms. Season. Sauté until done.

Mix 4 tbsp of gluten-free Easy Egg vegan egg mix powder with 320 ml of water until lump-free, and finally mix in 1 tsp of rice flour.

Stir the vegetable ragout into the "egg", and pour it over the pie crust. Bake until done at 180°C.

Let it rest for 5 minutes after taking it out of the oven, after which it can be easily sliced and easily lifted out of the dish with a cake server.