Seedy Crust Quiche
![Seedy Crust Quiche](http://scoopwholefoodsshop.com/cdn/shop/articles/seedycrustquiche_b1d7c12d67_{width}x.png?v=1703659131)
Ingredients
For the crust
Teff Flour, Sunflower Seeds, Organic Flaxseeds, Organic Sesame Seeds, Organic Chia Seeds, fine Himalayan Sea Salt
For the filling
12 organic free range eggs
1 cup Cashew Cream (1/4 cup soaked or Activated Cashews blended until smooth with 3/4 cup water)
1/2 cup Nutritional Yeast or grated Parmesan
Salt and Pepper
Fillings of your choice such as Caramelised Onions or Leaks, Sautéed Kale/Spinach/Silverbeet, Cooked Bacon, Ham, Tomato, Pumpkin
Instructions
- Preheat oven to 180C and line a large springform cake tin. Tip out jar of teff cracker mix into a large bowl or add all dry ingredients together and mix well.
- Add olive oil and 1/2 cup water. Mix to form a dough. Tip into a lined tin and press down to form your crust. Try your best to create an even thickness on the base and sides.
- Poke with a fork a few times and place in oven to precook for 10mins. In the meantime prepare your filling.
- Whisk together the eggs and cashew cream, then add nutritional yeast/parmesan and season well with salt & pepper.
- Once the base is precooked, pour in a layer of your egg mix followed by your choice of filling. Top with more egg mix before adding the remainder of your filling.
- Add more cracked pepper to the top and optional Parmesan. Bake for approx 40 mins or until golden on top.
- Serve hot or cold. Store in an airtight container in the fridge for 5 days. An easy healthy meal for lunch during the week. Serve with a side salad.