Green Quiche
an ideal summer breakfast / brunch / lunch, with the ingredients of your choice.
Here is my version of it. Feel free to use this recipe for the base and then experiment by yourself. ;)
ingredients
For a 24 cm pie dish:
Pie crust dough
coconut oil (approx. 90 g)
buckwheat flour (80 g)
spelt flour (110 g)
flaxseed “egg” (ground flaxseeds (2 tbsp) + warm water (6 tbsp)) or egg
salt (1/2 tbsp)
Filling
leek (2 small)
spinach (approx. 400 g)
toasted nuts (a handful) / nut butter
nutmeg (for a taste)
garlic powder
*cheese (sheep milk/…)(approx. 30 g)
Topping
zucchini (1 small)
*pine nuts
sestavine
Za 24 cm model za pito:
Testo
kokosovo olje (cca. 90 g)
ajdova moka (80 g)
pirina moka (110 g)
laneno “jajce” (mleta lanena semena (2 žlici) + topla voda (6 žlic)) ali jajce
sol (1/2 žlice)
Nadev
por (2 majhna)
špinača (approx. 400 g)
praženi oreščki (pest) / mandljev namaz
muškatni orešček (malo za okus)
česen v prahu
*sir (ovčji/…)(cca. 30 g)
na vrhu
bučka (1 majhna)
*pinjole
Method
pie crust dough
Whisk flour and salt. Add 75 g of softened (not quite liquid!) coconut oil and flaxseed “egg” (or regular egg).
*flaxseed “egg”: stir ground flaxseeds in water and set aside for about 5 minutes
Knead with your hands until the dough begins to clump. If necessary - add more coconut oil - this time in liquid phase. Form a ball and shape the dough into a disc. Cover and place in the refrigerator for about 30 minutes.
After the cooling time, spread the dought evenly with your hands in a greased cake tin. Shape the edges and prick the base a few times with a fork.
BAKE #1
Bake at 200°C for 15 minutes.
filling
nuts
Put the nuts in a food processor and mix them to a smooth paste - nut butter.
leek
Cut the leeks into half-round pieces. Sauté untill they look soft and glassy. Salt the leeks.
spinach
Sauté the spinach until it loses water. Add garlic powder, nutmeg and a little salt. Then drain and squeeze well to remove excess liquid.
When you have prepared all the ingredients for the filling, you can start by spreading pumpkin seed spread (optional) over the partially baked dough. Combine nut “butter”, spinach, leek and grated cheese - try to check the taste and spread the filling over the pumpkin seed spread.
BAKE #2
Bake at 190°C, 10 minutes.
topping
Chop zucchini into halves / quarters, sauté and season.
After you have taken the quiche out of the oven (for the 2nd time), top it with sautéed zucchini. If you like pine nuts, sprinkle some of them over the quiche.
bake #3
Bake at 190° C, until the crust becomes crispy - about 10 minutes.
