Beetroot Chard Quiche

Method

1. Preheat the oven to 180°C (350F)
2. Prepare 9" tart tin with removable base. You can grease and line the base, but the pastry is quite greasy and it's not necessary. It will easily come out.
3. In a medium bowl whisk together ground almonds, chickpea flour, tapioca flour, coconut sugar and sea salt.
4. Using your hands rub in the coconut oil until mixed in. Now add 1 tbsp of water at time until you have a smooth soft dough. Don't overwork it, rather just bring it together.
5. Press the dough directly into the tart tin and work your way around the base and up the sides to form a crust.
6. Pierce the base few times with a fork and bake for 10 minutes.
7. Remove from the oven and leave to cool down. If the base puffed up gently press it down.
8. Filling:
9. Place well drained tofu into large bowl, add creme fraiche, chickpea flour, sea salt and freshly ground black pepper and blend until smooth. Set aside.
10. Peel and thinly slice red onion.
11. Wash and cut chard into smaller pieces.
12. In a large pan saute red onion with little oil for about 5 minutes. Add chard and saute just until wilted, about 5 minutes. Leave to cool down. If there is any liquid in a pan from the chard drain it before adding to the tofu mix.
13. Peel, wash and cut the beetroot into small pieces. Set aside.
14. Rinse and finely chop the dill.
15. Mix all the filling ingredients together. Check for seasoning. Add extra tbsp of chickpea flour if needed. I've used 1tbsp in my mix but if you like more denser quiche you can add little more.
16. Spoon into the crust and smooth out the top.
17. Bake for about 45 minutes until set.
18. Remove from the oven and leave to cool down for about 20 minutes before removing from the tart tin.
19. Serve warm or cold.

Recipe Notes

If you have beetroot with the greens you could use it instead of the chard or use a mix of both. If you can't find creme fraiche you can use little extra tofu and add 2 tbsp or so plant-based milk to help with the blending.