Buckwheat Quiche with Pumpkin, Spinach, Basil, Feta and Cherry Tomatoes

I have been making this dish as a frittata for years and it is absolutely delicious! The addition of a crisp crust adds a wonderful texture and allows us who cannot eat gluten a chance to have pastry! Full of seasonal vegetables and protein from the eggs and almond meal, this dish is both wholesome and nourishing. Be sure to choose a vibrant orange pumpkin to ensure it is sweet and caramelised once roasted. This quiche is perfect for lunch and dinner or picnics and potlucks. If you are short on time you can omit the crust and simply make it as a frittata. I also love swapping the filling for beetroot, kale, goat's cheese and hazelnuts, but I will post that as another recipe!

Filling:

500g pumpkin

3 tbsps. extra virgin olive oil

1 onion

1 clove garlic

100g baby spinach

½ cup basil

200g cherry tomatoes

100g feta

6 free-range eggs

Salt and pepper

Pastry:

1 cup buckwheat flour 

¾ cup almond meal

¼ cup tapioca flour (also known as ‘arrowroot’)

½ tsp. salt

1 tsp. cumin

½ cup olive oil

¼ cup iced water

1. Preheat the oven to 200 degrees celsius and line a large tray with baking paper.

2. Remove the skin from the pumpkin and chop into 2cm cubes. Drizzle over 2 tbsps. olive oil, toss to coat and season with salt. Spread out evenly on the tray and roast for 20 minutes or until softened and beginning to caramelise.

3. Meanwhile, begin the pastry. Place the buckwheat flour, almond meal, tapioca flour, salt and cumin into a medium bowl and stir to combine. Add the olive oil and use a knife in a cutting action until it comes together. Add the iced water and use your hands to knead it in the bowl into a dough.

4. Press the dough evenly into a greased or lined tart tin (I use a 20cm loose bottom tart tin) and prick a couple of times with a fork. Lower the oven temperature to 180 degrees and place into the oven to bake for 10-15 minutes.

5. While the tart shell bakes, heat the last tbsp. olive oil in a frying pan over medium heat and peel and finely dice the onion and garlic. Fry onion and garlic for 10 minutes or until softened.

6. Roughly chop the spinach and basil and add it to the pan and stir until just wilted. Set aside. Drain the cherry tomatoes.

7. Put a layer of the spinach mixture into the bottom of the tart, then a layer of pumpkin, tomatoes and feta. Repeat this with another layer of each, finishing with the feta.

8. Whisk the eggs and salt and pepper and carefully pour over the filling. Place the tart into the oven to bake for 25-30 minutes or until set and beginning to turn golden.

9. Remove from the oven and allow to cool slightly in the pan before serving. Serve with rocket or a side salad of your choice. Enjoy!