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Buckwheat Crust Quiche (GF)

Bobo DXB
Oct 17, 2017
2 min read

My Dad being Russian, Kasha or buckwheat has always been part of our family meals in salad or just as a side with 1 scoop of butter... the smell is enough to bring me back 25 years ago (OMG that long !). Buckwheat is also quite used in Bretagne, a lovely french region where they use it to make yummy salty crepes.

Buckwheat is interesting at different level : first of all, it is Gluten Free (for the intolerants, it offers a great alternative to wheat). Second of all, buckwheat is not a grain, neither a wheat, but a plant cousin of rhubarb as surprising as it sounds. Looking to cut the carbs ? Opt for buckwheat !

I was looking for some alternative to wheat flour for salty quiche crust and gave a try to buckwheat. The result is wonderful ! Even tho the crust is a bit more crumbly, its delicate nutty taste wins over this very small disappointment.

I made this recipe with sweet potatoes and brocolis but do not hesitate to be creative with the garnish : asparagus, potatoes, tomatoes, courgettes... everything works !

Ingredients :

For the crust :

100g unsalted organic butter at room temperature
200g buckwheat flour
1/4 tsp xanthan gum (optional)
6 Tbsp filtered water at room temperature
1 pinch of salt

For the garnish :

2 medium sweet potatoes
1 big bunch of brocolis
3 organic eggs
40cl of crème fraiche
1/2 cup of milk (cow or almond or rice)
salt&pepper
1 tsp nutmeg (optional)
1/2 cup grated cheddar (optional)

Instructions :

Wash, peel and cut the sweet potatoes in small cubes. Wash and cut the head of the brocolis. Cook the sweet potatoes into salted boiling water for about 20mn or until soften. When potatoes start to soften or 5 mn before remove them from the stove, add the brocolis (they should not be over cooked). Drain the water and set aside.

Pre-heat the oven at 180 degrees.

In a robot, or in a bowl, pour the buckwheat flour, the xanthan gum, the water, salt and butter and mix until the dough form a ball. Roll the dough out into a greased tart pan using your hand (the dough is too crumbly to use a rolling pin). Jab the crust using a fork.

Fill with the vegetables.

In a bowl, beat the creme fraiche, milk and eggs. Add the salt, pepper and nutmeg and pour over the vegetables. Sprinkle grated cheddar and cook for about 35mn.

Serve with a green salad !

PS : I am looking for idea for non dairy options for quiche that does not involve soya... e-mail me or comment if you have any suggestion. Thanks :)