Seedy Crust Quiche
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.
