TIME FOR PREPARATION: 30 minutes + 45 minutes for baking | DIFFICULTY: EASY | SERVES 4
INGREDIENTS
For the dough, you need the following:
– 65 grams of oat-flakes
– 50 grams of almond flour
– 2 teaspoons of psyllium (if you don’t have it, you can use the same amount of potato starch)
– Pinch of salt
– 2 teaspoons of olive or sunflower oil
– Bit of water
For the filling, you need the following:
– 200-300 grams of kale or any other vegetable (you can add more or less, based on your preference)
– 250 grams of curd cheese
– 2 eggs
– 150 grams shredded cheese – you can use Gruyere or Mozzarella, parmesan, cheddar or any other cheese you like
– Salt
– Black pepper
– ½ teaspoon ground cumin
– ½ teaspoons of dried garlic
– Pinch of ground nutmeg
INSTRUCTIONS
Making the dough:
The first thing you need to do is to prepare flour from oat flakes. Put oat flakes in a mixer or chopper and chop until the flakes turn into flour.
Add the flour to the mixing bowl and add the rest of the ingredients: almond flour, salt, psyllium or potato starch, oil and two teaspoons of water.
Mix the dough; if it’s crumbling, add one or two tablespoons of water. When you finish preparing it, the dough should be moist and slightly sticky; it can’t be dry! It can crumble a little, don’t worry. It will come together later.
When you’re happy with your dough, take it from the bowl to the pad and create a ball.
Then, wrap it in plastic wrapping and let it rest until you make the filling. Dough wrapped like this can easily stay in the fridge for several days.
Prepare the filling:
Clean and dry your veggies. If you’re using kale (savoy cabbage), cut the leaves into circa 5 cm pieces and put them in the chopper. Chop the leaves into smaller pieces and add to the bowl. You can easily use the bowl where you made the dough.
Add curd cheese, eggs, grated cheese, salt, black pepper, ground cumin, dried garlic and nutmeg.
Mix thoroughly using a kitchen robot (or by hand) so that all ingredients and flavours can come together nicely. In the meantime, heat the oven to 200°C.
Prepare the quiche:
Take the doubt from plastic packaging and place it on baking paper.
Then, flatten the dough out using your hand and add another sheet of baking paper on top.
Now you can comfortably roll the dough using the roller; roll the dough until it’s 3-4 millimetres thick. While rolling the dough, you can adjust the shape of the pie using your hands to keep the round shape.
When you finish rolling the dough, remove the top baking paper sheet and keep the one below the dough.
Prepare a round baking dish, 24 cm in diameter and place the dough on baking paper. Carefully use scissors to cut away the edges.
Now add the filling, and you can bake the pie for about 45 minutes.
The top of the pie has to be nicely golden in colour.
