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מתכון טבעוני קיש כוסמת סלק ואגסים

Buckwheat Beet and Pear Quiche Vegan GF

We have a quiche salad here: 
Crust made of sprouted green buckwheat and pecan; Layers of beet and pear topped with vegan goat-style cheese. 
Delicious, nutritious, vegan, and gluten-free❣️
Servings 4

Equipment

  • 8.66-Inches tart pan, greased 22 cm

Ingredients
  

About Four Mains / Six Starters

    Buckwheat Pecan Crust

    Filling

    • 4 small cooked beet you can get cooked beet in the supermarket
    • ½ tsp lemon zest by taste, to sprinkle over beet
    • 1-2 pears
    • 1-2 Tablespoon olive oil
    • ½ tsp of each: garlic powder, dried thyme
    • salt, ground black pepper by taste
    • ½-¾ pack vegan goat style cheese or almond feta cheese

    Sauce

    • ½ cup unsweetened almond milk
    • 1 Tablespoon cornstarch or potato starch, diluted in two Tablespoon of water

    • salt and pepper by taste

    For Serving

    • roquette, green salad

    Instructions
     

    Pre Preperation

    • Soak the buckwheat overnight. The next day, filter and rinse well; Place on a tray in one layer for germination and drying. After a few hours, the buckwheat will germinate small curls. Please make sure the buckwheat is dry.

    Crust

    • Preheat the oven to 180 degrees Celsius (356 F).
    • In a high-speed food processor, grind dry buckwheat and pecans until you get coarse crumbs. Add tahini, water, lemon zest, salt, spices, and agave syrup, and process until a dough forms.
    • Using your hands, line a greased tart pan with a diameter of 22 cm (8.66 -Inches; press the dough firmly to the base and sides.

    Filling

    • Slice the beets into 4-5 mm (0.2 inches) thick slices and place on top of the crust; brush the beets with olive oil, salt, and pepper, and sprinkle with lemon zest and dried thyme.
    • Cut the pears in halves, remove the cores (no need to peel), slice them into 1 cm thick (0.4 inches), place the pears on the beet layer, brush with olive oil, and sprinkle salt pepper, and dried thyme.
    • Slice the cheese about half a centimeter thick (0.2-inch), and cut each slice in half. Arrange the cheese slices between the pears (about one cheese slice between two pear slices); place 2-3 slices of cheese in the center of the pan. Brush with olive oil.
    • Mix almond milk with salt, pepper, and diluted cornstarch, and gently pour over the filling.
    • Place in the center of the oven and bake for 30-35 minutes until golden. Remove and let cool for a few minutes on a wire rack.

    For Serving

    • Sprinkle chopped rocket over the quiche and serve. You can accompany the dish with a green salad and wine.
      מתכון טבעוני קיש כוסמת סלק ואגסים

    Notes

    Tip: Make a double amount of sprouted dried buckwheat - keep in the freezer in an airtight bag until use.
    Tried this recipe?Let us know how it was!