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Butternut Squash, Spinach And Feta Buckwheat Quiche Recipe

Written on Wednesday, April 26, 2017 | 4:13:00 PM



Serves : 10 servings 

Ingredients : 
- 125g buckwheat flour
- ½ tsp sea salt
- 60g coconut oil, must be really cold or Lactose-free butter
- 3 tbsp water

For the filling
- 4 eggs
- 250g roasted butternut squash, peeled and chopped
- 100g feta cheese
- 120ml lactose- or dairy-free milk
- 3 tbsp brown rice flour
- ½ tsp baking powder
- ½ tsp dried basil
- ½ tsp salt
- 1 small handful of chopped basil
- ¼ tsp black pepper
- 2 large handfuls of spinach

Preparation Method :
1) Preheat the oven to 180°C (gas 4) and grease a 26cm tart tin with a little butter. Make the crust by mixing the flour and salt in a bowl. With a fork, cut the butter or coconut oil if using, into the flour until the butter is the size of peas. Add the water in 1 tablespoon at a time and mix to combine. The dough should start to come together, but if too dry, add an additional tablespoon of water. When you can form the dough into a ball, roll out into a circle gently with a rolling pin, and transfer to the tart tin, pressing the dough into the bottom and the sides until it resembles a crust. Poke a few holes in the crust with a fork and bake for 10 minutes.

2) In a mixing bowl, beat all of your filling ingredients together. Pour the egg mixture over the crust and bake for 40–45 minutes or until the centre is set and no longer jiggles when you move it. Allow to cool for a few minutes before serving and enjoy hot or cold.




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