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❣️
1Tablespooncornstarch or potato starch, diluted in two Tablespoon of water
salt and pepperby 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.
Notes
Tip: Make a double amount of sprouted dried buckwheat - keep in the freezer in an airtight bag until use.