Gluten Free Buckwheat and Tomato Quiche
This quiche is loaded with nutrients, full of color, and surprisingly easy to make. I nailed the recipe on my first try, which hardly ever happens, especially when baking. The buckwheat crust lends a nuttiness that is something you don’t typically find in a quiche, and holds up really well so you don’t even need to pre-bake it. I chose buckwheat not only for it’s rich dark color which serves as a beautiful contrast to the eggy filling, but also because buckwheat is a complete protein meaning that it has all 8 amino acids. Despite the name, buckwheat has no wheat and is gluten free. So while this is not a vegan quiche, it is gluten free! I made this dish inspired by the plethora of summer tomatoes I had on hand, but this is something you can enjoy year round.
Ingredients (crust):
1 cup (160 g) buckwheat flour
4T (60g) cold coconut oil or vegan butter (I use Miyokos)
2.5 T cold water
pinch salt
2 T potato starch
Ingredients (filling):
3.2 oz goat cheese
3 eggs
5 chive stems (thinly sliced)
Small bunch of Swiss chard leaves, roughly chopped
2 cloves garlic, minced
1 T olive oil
1 tomato
1/8 tsp salt
1/8 tsp pepper
Method (crust):
Add the buckwheat flour, potato starch, and coconut oil or butter to a mixing bowl. Add the cold water 1 T at a time and begin mixing until it comes together in a ball. Spread it thinly (1/4”) across a 8” pie tin and refrigerate for 1 hour.
Meanwhile, heat up a pan with 1 T olive oil and add the garlic. Sauté for one minute and then add the Swiss chard leaves. Continue to cook at medium heat for another 3 minutes or until the leaves have wilted. Turn off the heat and let the green cool.
Beat the eggs and mix in the salt and pepper.
Once the crust has chilled, pre-bake the crust at 350 F for 20 minutes.
While the crust is baking, mix the egg mixture with the chard mixture. Add in the goat cheese in small sized chunks and mix all together.
Put the mixture into the pre-baked crust and top with tomato slices.
Bake again for 40 minutes at 350 degrees F.
Let the quiche cool for at least 15 minutes to let it set before cutting into it.