- Start by heating some salted water in a saucepan. When boiling add the quinoa and cook according to packet instructions for around 10-12 mins, avoid overcooking. When ready, drain away as much water as possible.
- Line a loose bottom tart tin (23cm diameter x 3.5cm height) with baking parchment.
- Place drained quinoa in a bowl. Add the egg and cheddar for the crust. Mix until well blended and pour into the tart tin. Use a spoon to spread the mixture evenly over the bottom and sides. Press the quinoa so it forms a dense layer and then chill in the fridge for 30 mins.
- When the crust is chilled, preheat the oven to 200ºC / 180ºC fan / gas mark 6. Put another baking sheet on top and add some baking beans. Cook blind for 20 mins.
- Mix all the ingredients for the filling, except the tomatoes, in a bowl. Season with salt and pepper. Pour the mixture into the crust. Add the tomatoes on the top and cook in the oven for 30-40 mins until set and golden.
Duration It takes 45 mins to prepare and 50mins to cook.
Ingredients (Organic) For a serving of 4 people.
For the filling:
200g crème fraîche
100ml semi skimmed milk
2 eggs
75g extra mature cheddar, grated
1 table spoon of wholegrain mustard
200g mixed cherry tomatoes, halved
For the crust:
160g quinoa
1 egg
75g extra mature cheddar, grated
