This tart is packed with colour. The hazelnuts gives this quiche a lovely nuttiness, which balances off really nicely with the savoury filling. Chard has a stronger flavour than spinach and is equally nutrient-dense.
Makes enough for a 9inch (23cm) round dish
For the pastry:
- 1 cup (150g/51/2 oz) buckwheat flour
- 1 cup (100g/3/12 oz) finely ground hazelnuts
- ¼ cup (30g/1 oz) arrowroot
- ½ tsp. Himalayan salt
- 2 ½ tbsp. macadamia oil
- 1 large egg, lightly beaten
- 1 ½ tbsp. water
- 1 tbsp. apple cider vinegar (unpasteurised)
For the filling:
- 1 tbsp. olive oil
- 1 small brown onion, thinly sliced
- 2 garlic cloves
- 200g (7 oz) rainbow chard, coarsely chopped
- finely grated zest of 1 lemon
- Himalayan salt and freshly ground pepper
- 100g (3 ½ oz) soft goats cheese
- 150g (5 ½ oz) cherry tomatoes, halved
- 1 small handful basil leaves, coarsely chopped
- 1 small handful thyme leaves, coarsely chopped
- 6 large eggs
- 2/3 cup (160ml/ 5 ½ fl oz) almond milk
Preheat the oven to 200°C. / 400°F
Lightly grease a 23 cm (9in) loose-based fluted flan (tart) tin with coconut oil. Refrigerate.
Prepare the pastry:
Place the buckwheat flour, ground hazelnuts, arrowroot and salt in a large bowl and stir to combine. Add the macadamia oil, egg, water and vinegar and stir to form a sticky dough.
Press the dough evenly into the base and sides of the prepared tin. Prick the base several times with a fork. Bake for 15 minutes, or until crisp and golden brown.
Prepare the filling:
Heat the oil in a large frying pan over a low heat. Cook the onion and garlic, stirring occasionally, for 10 minutes, or until softened and beginning to caramelise. Add the chard and cook for 1-2 minutes, until wilted. Remove from the heat. Add the lemon zest and season with salt and pepper.
Assemble the quiche:
Scatter half of the goat’s cheese over the base of the quiche. Arrange the chard and onion mixture over the top. Scatter with tomatoes, basil and thyme. Scatter with the remaining goat’s cheese.
Lightly beat the eggs together in a medium bowl. Add the almond milk and beat to combine. Season with salt and pepper. Pour the egg mixture into the quiche.
Bake for 25-35 minutes, until the egg is set and the top is golden brown. Leave in the tin for 10 minutes to cool slightly. Remove from the tin and slice to serve.