Leek and mushroom quiche
Preheat oven to 200 °C. Lightly grease a 25 cm pie pan with oil.
Once the quinoa has been soaked, rinse it well, and let it drain thoroughly. Put it in a blender. Add garlic powder, salt, baking powder and water. Blend on high speed until it all starts to come together. Now add psyllium and blend for another 10 – 15 seconds.
One note on psyllium: Adjust all seasonings and spices before adding psyllium because once you add it, the mixture starts to get really thick, really fast.
Press the mixture evenly into the pan, working your way outward and up the sides of the pan. Poke a few fork holes in the dough so air can escape.
Bake for 15 minutes. Set aside. While crust is baking prepare mustard cashew cream and the filling.
Mustard cashew cream
Place everything into a high-powered blender and blend on high speed. Adjust seasonings.
Heat olive oil in a large skillet over medium heat. Add mushrooms and leeks; sauté 5 minutes or until moisture evaporates, stirring frequently. Adjust seasonings.
Add chopped swiss chard and stir for another couple of minutes until the leaves are wilted and most of the liquid has cooked away.
Now add cashew cream to your filling stirring constantly until the filling thickens.
Remove from heat and pour the filling over your crust.
Bake for another 15 – 20 minutes on 180 °C until the crust is golden and crispy and the top is firm.
Let it cool briefly and then serve it with some fresh rosemary.