Something baked and something savoury, am I well? You might ask … Yes, I am! I eat savoury food as well! And no I’m not a vegan, but I prefer a plant based diet. So for today a quick lunch post. I was inspired by the lovely Bazilika and her amazing quiches. I used her recipe, but made a gluten free version and a different filling. My first quiche was a total success, after a morning struggle with the dough, but all turned out delicious, crunchy and healthy!
- 1/2 cup cold butter, cut in 1 tablespoon pieces
- 1/2 teaspoon salt
- 1 large egg yolk
- 1 tablespoon ice water
- 1/4 cup almond meal
- 1/4 all purpose gluten-free flour mix (you can use kamut or any other if not gluten intolerant)
- 3/4 cup light buckwheat flour
- Add butter pieces, flour and salt to a food processor and pulse until combines and smooth. Add egg, water, almond meal and pulse until combined. With cold hand form the dough into a ball. Wrap dough with the waxed paper and refrigerator for at least 30 minutes before rolling. If you are making the dough to freeze, wrap tightly in plastic paper, followed by plastic wrap and place in a freezer bag. Roll the dough between 2 sheets of lightly floured waxed paper. Gently turn upside down onto tart pan or pie plate. Add the baking paper onto the tart pan and fill it with 1kg of beans … yes, beans 🙂 Bake in preheated oven 180C for 10 minutes.
- 3 cups cottage cheese
- 4 Tbsp sheep yoghurt
- 3 eggs
- a bunch of asparagus
- 1 leek
- wild garlic
- 1/3 cup sheep cheese
- Saute chopped leek and asparagus. Mix it with all of the above ingredients. And add it onto the crust. Bake for another 30-40min at 180C. Let it cool and serve with green salad.
Inspiration from the quiche master Bazilika