Step 1

Prepare the dough: Process GF flour, salt, butter cubes and thyme in a food processor using short bursts (pulses) until a crumbly mixture is obtained. Add a beaten egg and process in pulses until you get a ball of dough. If the dough is dry and crumbly, add a tablespoon of cold water; if it is sticky, add another tablespoon of GF flour and process for a few more seconds.

Step 2

Take dough out of food processor and shape into a pita. Wrap in plastic wrap and transfer to refrigerator for 1 hour.

Step 3

While dough is cooling, prepare filling: heat two tablespoons of oil in a medium-sized pan. Add chopped leeks and sautee on low-medium heat until they are translucent. Set aside to cool.

Step 4

Once dough has cooled, cut a large piece of parchment paper. Roll out the dough on a large piece of parchment paper to a circle about ½-inch (1-cm) thick; cut a 12-inch round shape for a 9-inch pan, and use the rest for an individual quiche in a ramekin, or a 14-inch round for an 11-inch pan. Transfer the dough to the pan and press it to the bottom and sides. Prick dough with a fork and freeze for another half an hour.

Step 5

Preheat the oven to 180 degrees.

Step 6

In a bowl combine yogurt, eggs, leeks, thyme leaves, salt and pepper.

Step 7

After half an hour, remove quiche form from freezer. Arrange pear slices in spiraling circles. Cover with brie cheese slices. Pour quiche mixture. Top with remaining whole thyme sprigs.

Step 8

Bake for 35-45 minutes, until the dough is completely golden and the top of the quiche has browned around the edges.