Asparagus and white bean quiche
Ingredients:
For the base:
1 ¼ Cup pumpkin seeds
¼ Cup ground flax seeds
½ Cup water
2 Tbsp arrowroot powder (Or tapioca flour)
Salt to taste
For the filling:
½ Cup cooked quinoa
1 Cup cooked white beans
1 Tbsp lemon juice
2-3 Cloves garlic
1 Tbsp olive oil
½ Tsp black pepper
½ Pack asparagus, blanched
Salt to taste
Instructions:
1. Preheat oven to 350 F. Grease 6 mini tart pans or 1 large tart pan, set aside.
2. For the base mix flax seeds with water. Stir well and set aside. Ground pumpkin seeds into flour and mix it with arrowroot powder and salt. Add the flax seed mixture and mix well until dough is formed.
3. Spread the mixture in the tart pan. Bake for 10-15 mins. Set aside to cool.
4. Heat the olive oil in a large frying pan over medium heat. Add the garlic, black pepper and the salt and cook 2-3 mins, stirring occasionally. Add the beans. Stir well and cook for 3-4 mins.
5. In a food processor add the cooked beans, quinoa and lemon juice. Process until smooth.
6. Spread the mixture into the tart crust. Top with the blanched asparagus.
