Add flour, almond flour, chickpea flour, potato starch and sea salt to a bowl and toss until combined. Add the diced butter to the flour and use your fingers to mix the dough into a rough breadcrumb consistency.
Add the water, little by little, and work it together into a dough. Flip it out on a floured workspace and shape it into a thick disk. If it feels crumbly, add 1-2 tbsp extra water. Gather the dough into a disk, wrap in clingfilm and chill for about 30 minutes.
Filling
Finely chop the onions and garlic. And sauté in a pan with olive oil. 2-5 min.
Add bean weed and broccoli flowers. Saute 5-8 minutes.
Place the chilled dough between two baking papers and use a rolling pin to roll out the dough until you got a rough circle. Carefully transfer it to a 27 cm tart pan. Trim off any excess dough then use a fork to prick it a few times.
In a large bowl, whisk together milk and eggs. Add onion broccoli mix and feta cheese and gently combine. Pour into the quiche crust.
Place in the oven and bake for 40 minutes until golden. Serve the quiche warm.
Notizen
You can probably veganize this by leaving out the eggs and replacing the feta cheese with tofu and nutritional yeast. But I have not tried it yet. Let me know how the quiche tasted. I´m looking forward to your creations.