Spinach Quiche with Seaweed

INGREDIENTS

Crust

200g flour

80g olive oil

½ tsp salt

50g water

300g Spinach

 

Filling

15g dried Seaweed (equivalent to 75g soaked)

1 large carrot (2 small)

1 onion

1 garlic clove

1 cup chopped olives

Olive oil q.s.

1 bay leaf

Pinch of salt

½ tsp soy sauce and vinegar

 

Cream

2 packages of soy cream

½ cup wheat/spelt flour

1 tbsp chickpea flour (optional)

1 tbsp linseed

Garlic powder, turmeric powder, black pepper and sea salt q.s.

  • Easy

  • 2 servings

  • 40 min

  • Economical

INSTRUCTIONS

Soak the dried seaweed in cold water for 15-20 minutes, allowing it to expand. Drain the water by running the Seaweed under running water.

Crust: mix all the ingredients in a bowl until it forms a dough and then shape it into a ball. Roll out the dough in a circle between two sheets of parchment paper just the size to cover the bottom of a pie pan. Preheat the oven to 180ºC.

Filling: Sauté the spinach, the onion in half-moons, the chopped garlic, the bay leaf and the carrot in small pieces until the onion is tender. Season with a few drops of soy sauce. Add in the seaweed and the olives and add a little water. Let it cook for about 10 minutes.

For the cream, put all the ingredients in a tall glass and beat them all using a hand blender or a whisk.

Place the seaweed filling on top of the crust, pour the cream over the filling and smooth.

Bake for about 30 min.

Go to Top