Tomato and Vegetable Quiche

Pastry

• 40 g unsalted butter, diced, frozen for 20 minutes, plus extra for greasing
  or 40 g lard, diced, frozen for 20 minutes, plus extra for greasing
• 150 g wholemeal flour
• 2 Tbsp water, ice cold
• 1 pinch fine sea salt

Filling

• 1 garlic clove
• 60 g onions, quartered
• 50 g red peppers, cut in pieces
• 25 g olive oil
• 70 g courgettes, cut in pieces (1 cm)
• 50 g frozen green peas
• 50 g leeks, sliced (1 cm)
• 50 g grated mozzarella
• 10 cherry tomatoes, halved
• 120 g soy cream
• 2 large eggs
• 2 pinches fine sea salt, or to taste
• 2 pinches ground black pepper, or to taste
• 2 pinches ground nutmeg, or to taste
• ¼ tsp dried oregano
• 8 - 10 fresh basil leaves, to taste, for serving