2¼ cups buckwheat flour
2 sprigs rosemary
6 tbsp. olive oil
½ tsp. Himalaya salt
4 tbsp. water
¾ cup pumpkin seeds
1/3 cup sunflower seeds
150 g creamy goat cheese
4 handfuls baby spinach, finely chopped
12 slices Parma ham, cut into smal pieces
3 sprig rosemary, finely chopped
Salt and pepper
Preheat oven to 170ºCelsius
Pulse the buckwheat flour, rosemary, olive oil, salt, water, and half the pumpkin seeds until smooth texture, set aside.
Then pulse the rest of the pumpkin seeds and sunflower seeds for a few seconds, but still some texture for the crust.
Mix it all together, then add the eggs and use your hands so it starts to come together. Roll it out with a rolling pen and press it into 8 small quiche pans or 1 big quiche pan.
Bake for 20 min or until golden.
Mash the goat cheese with a fork, then add the eggs and mix well so the cheese and eggs get blended well together. Add the chopped spinach, rosemary and Parma ham in the mixture and seasoning with sat and pepper.
Pour the mixture into the pre-baked quiches and bake again for 20 min at 175º Celsius.
I have used the same crust recipe for this quiche as the Ratatouille Tart, I just changed the filling, because I bought this nice goat cheese and felt like a quiche. I had a big piece of extra dough in the freezer from last time I made the Ratatouille Tart so very easy to make these 4 quiches. For the 4 small quiches I only used 1/2 the ingredients for the filling.