To make the crust, take flour, salt and cold butter in a bowl. Mix the butter with flour to get the breadcrumb like texture.
Start adding cold water, 1 tablespoon at a time, to bind the mixture and prepare the dough.
Cover the dough with cling wrap and let it rest in the refrigerator for 30 min.
Meanwhile, heat a pan. Add olive oil. Put crushed garlic and saute for 1 min. Now add all diced zucchini and boiled sweet potato. Saute for 2 more minutes.
Add chopped mustard leaves, Pineapple pieces, basil, and salt. Stir it for 1 more minute and switch off the flame.
Add fresh cream and garlic powder. Mix well. Our stuffing is ready
Keep the oven for preheating at 180°C. Now take the dough out from the refrigerator and roll it into a sheet of a ¼ inch thickness. Cut the small round discs.
Line it in greased tart molds. Prick them well. Bake them in a preheated oven at 180 °C for 12-15 minutes.
After 15 minutes take out the baked crusts from oven and fill each of them with prepared stuffing. Cover the stuffing with grated cheese and bake again for another 10 minutes.
Once baked, take them out and demould. Place them on a wired rack to avoid sogginess
Your scrumptious eggless quiche is ready to serve.