Weather you are vegan or not, this quiche is well worth a try. Crust 1.5 cups spelt flour 3 tablespoons olive oil 5-8 tablespoons ice water ⅛ teaspoon salt
Pulse the flour and salt together in a food processor. Slowly add the oil one tablespoon at a time, pulsing until slightly crumbly. Then add the water one tablespoon at a time until the dough becomes hydrated and malleable and is no longer crumbly. Refrigerate until ready to use.
Filling 1 cup sunflower seed (soaked for 2-3 hours and strained) 1 15oz can of chickpeas with the liquid 1 tablespoon olive oil ⅓ cup sauerkraut juice (vegetable broth or water will work as well.) ¼ teaspoon salt ½ teaspoon pepper ½ teaspoon paprika ½ teaspoon garlic powder ¼ teaspoon turmeric powder 1 ½ tablespoons Dijon mustard
Blend everything together in a high powered blender until smooth and creamy.
200g Purple Deadnettles (washed) 3 medium onions 4 cloves garlic
Sautée the onions in a bit of olive oil over medium high heat until they begin to brown. Add the garlic. Stir well and cook for a minute longer. Reduce the heat to medium. Add the deadnettles, cover with a lid and allow to wilt- stirring and pushing on them regularly to encourage them to wilt.
Putting it all together Preheat oven to 350°F. Roll out the pie crust and place in a pie pan or springform pan. In a large bowl mix together the deadnettles with the chickpea and sunflower seed filling. Spread the mixture on top of the crust. Bake for 1 hour and 15 minutes. For best results allow to cool before cutting. Serve along with a big wild salad.
Makes 8-10 servings.
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