Ingredients
Method
- Preheat oven to 180°C.
- Prepare a pie dish by brushing with oil.
- To make crust put steamed/roasted pumpkin/sweet potato into a bowl and mash with a fork.
- Begin adding a small amount of buckwheat and combine,
- Continue adding buckwheat, you can mix dough with your hand or a fork, until you have a firm dough that is not sticky, but not too dry.
- Using a rolling pin, roll out the dough on a floured surface until a 1/4 cm thick and place into the bottom of your pie dish.
- You can get as fancy or as simple as you like with the dough. I like my egg mixture to cover the entire crust so it doen't matter if you leave the crust untrimmed, because you won't see it.
- Brush crust with olive oil and bake in oven for 10 minutes. It might look dry and cracked when it comes out.
- To make egg mixture crack eggs into a bowl, add blended coconut cream, nutritional yeast, herbs, garlic and salt and pepper and whisk until well combined.
- To the cooked crust, add your chosen filling ingredients ensuring they are evenly spread on the bottom. If using parmesan cheese, sprinkle on top of filling ingredients.
- Carefully pour egg mixture over filling ingredients.
- Bake in oven for approximately 40 minutes or until set in the middle.
- Once cooked, leave to cool for 10 minutes before cutting.
- Serve and enjoy on its own or with a salad.
Notes
*You can saute crushed or minced garlic instead of garlic powder.
**Filling Ideas - Salmon chunks, cooked bacon pieces. Sauteed onion, mushroom, zucchini, kale, leek (choose your 2 - 3 favourites), roasted pumpkin pieces. Always saute or cook (roast) any vegetable you add to your quiche. If you add it raw, the liquid from that vegetable will make the egg mixture runny and the quiche will not set properly.
***If you are not dairy free, throw in a 1/2 to 1 cup of shredded cheese instead. You can use milk or cream instead of Coconut Cream.