You’ll Need Baking Paper, and a 20 cm baking dish.

   For the crust you need:

                Plain Flour  (1/2 cup)

                Buckwheat Flour (1/2 cup)

                Rolled Oats  (1/3 cup)

                Sunflower Seeds (3 Tablespoons)

                Pumpkin Seeds (3 Tablespoons)

                Olive Oil or Butter (75 grams)

                Salt  (1/2 teaspoon)

                One Egg

                Yogurt (1 Tablespoon)

               

Place plain and buckwheat flour, rolled oats, sunflower seeds, and pumpkin seeds in food processor and blend until roughly ground.

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Add salt (1/2 teaspoon), and butter or oil.  Process into a breadcrumb like texture.

 

Add the egg and yogurt and process until the mixture forms pea-like balls.

 

Press a little of the mixture between your fingers, and if it holds together without crumbling, it is ready to use.  If it is too dry, add another tablespoon of yogurt and process again.

 

Line the baking dish with baking paper.

 

Press the crust mixture evenly over the bottom and sides of the lined dish.

 

Cover and place in the fridge for 30 minutes to allow the crust to rest (Can be stored up to 48 hours in the fridge).

 

Bake the crust for at 180 C for 15 minutes.

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For the filling you’ll need:

                Baby Beetroot cut into cm cubes (1/2 cup)

                Grated Tasty or Parmesan cheese (2/3 cup)

                Frozen Peas (2/3cup)

                Smoked Salmon cut into small pieces (50 grams)

                Five Eggs

                Cream or Coconut Cream (1/2 cup)

                Salt (1/2 teaspoon)

                Cracked pepper

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Scatter the grated Tasty or Parmesan cheese on the base.

 

Then:    

Cubed beetroot,

Frozen peas,

Smoked Salmon pieces.

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In a separate bowl, mix:

                Five eggs

                Cream or Coconut Cream

                ½ teaspoon of salt

                Cracked Pepper

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Pour the mix into the crust.

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Bake at 180C for 30 minutes

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Let cool for 10 minutes

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Lift out of the dish by the baking dish.

(This makes the quiche easy to cut and leaving behind a dish that doesn’t need cleaning).

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Voila!