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Author Notes: This is a bit of an unusual quiche: creamy, without mountains of butter, sweet, without a bit of added sugar, and with a salty kick. And gluten free to boot. —Hummuvation
For the pastry
- 70 grams chickpea flour
- 70 grams buckwheat flour
- 20 grams unsalted butter
- 2 tablespoons plain yoghurt
- 1 egg
- Preheat the oven to 200C.
- Put all the ingredients in a food processor and blend until well combined and starting to clump together*. Grease a small cake tin with butter (or line with baking paper), then spread it with the pastry. Bake for around 10-15 minutes, or until the pastry has hardened and precooked.
- *This won't make a quiche pastry in the traditional sense of the word: it'll be a lot more wet and difficult to work with. Don't worry about it - it'll turn out well.
For the filling
- 200 grams butternut squash
- coconut oil, melted, to grease
- 100 milliliters full fat milk
- 2 teaspoons umeboshi paste
- 1 handful sun-dried tomatoes
- 1 garlic clove
- 2 eggs
- 1 handful raisins
- 1 handful sun-dried tomatoes, chopped
- 1 handful hazelnuts, chopped
- 1 handful coriander, chopped
- 1 egg
- Rub the squash with some coconut oil, then roast for 30-40 minutes, until tender and beginning to char. Remove and allow to cool, then transfer to a food processor and blend with the remaining filling ingredients, from .
- Spread the hazelnuts, raisins, sun dried tomatoes and coriander on the pre-cooked pastry base, then pour in the squash filling. Top with the remaining sun dried tomatoes, then bake at 200C for around 25 minutes, until the outside of the filling is set but the middle is still a little wobbly.
- Crack an egg on top, then bake for another 5-10 minutes, until just set but still creamy. Serve with a salad.