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. ;)

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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)

    **pumpkin seed spread

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)

    **namaz iz bučnih semen

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.

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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.

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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.

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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.

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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.

enjoy in this vivid and delicious dish!

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Bon Appétit!