Spinach quiche with buckwheat and linseed crust

How did you spend your weekend? I spent mine locked in study mode, summarising textbooks, working on assignments, sending my back into spasms. My actual leisure time I devoted to preparing kick-ass dinners. Last night I made a more traditional layered version of Vegan Yum Yum's rolled lasagna. It didn't photograph very well, but was exceptionally delicious. Tonight I pulled out my rolling pin and whipped up an enormous spinach quiche. I based this on a couple of recipes. The crust was inspired by Chef Jeenas' recipe for Buckwheat pastry. I didn't have enough buckwheat for 3 cups, so substituted 2 cups plain flour instead. (I was disappointed because the original recipe would have let me use the xantham gum I've had sitting in the pantry for ages.) Buckwheat and linseed pastry
Makes enough for one large single crust or 1 covered pie
1 cup buckwheat flour
2 cups plain flour
1 tsp salt
7 tbs oil
1/4 cup linseeds
cold water

In a large bowl mix the flours, linseeds and salt together. Add the oil and rub to form crumbs. Add the cold water a little at a time, mixing with your hands after each addition. Add enough water so the dough forms a ball that isn't sticky. If you add too much water add enough flour to cut the stickiness.
On a floured surface roll the pastry out to around 3mm thickness. Lightly grease your pie pan and transfer the dough to the pan. Gently push the dough into the edges of the pan and trim the excess from the edges. Try not to stretch the dough too much as this will make the pastry shrink. It's now ready to be filled. Preheat oven to 180°C...

The filling I based on a recipe Kerry used back in Newcastle. This recipe was a little fussy and I was missing half the ingredients so I got creative.

Spinach filling
1 tbs oil
1 onion, diced
2 cloves garlic, finely chopped
250g frozen spinach, or one large bunch fresh spinach - leaved removed and chopped
1 tsp fresh thyme leaves
1 tsp salt or veggie stock powder
290g (one morinaga aseptic pack) firm silken tofu
1 tsp lemon juice
1 tsp rice wine vinegar (optional)
1/2 tsp Cayenne pepper
salt and pepper

In a deep fry pan heat the oil and add the onion and garlic. Cook over a medium heat until soft (be careful not to brown it!) Defrost spinach (if frozen) in microwave. Drain of excess water and add to the pan. Sprinkle with salt/stock powder and thyme leaves and stir fry until spinach is hot/wilted. Remove from heat.
Using a food processor or blender, combine the remaining ingredients until smooth and creamy. In a large bowl combine the tofu mix with the spinach, salt and pepper and mix well. Spread filling evenly in the pastry shell. Pop it in the oven and bake for about 45 minutes or until crust is golden. Remove from the oven and let sit for about 10 minutes, slice and serve.

This really will not disappoint. The tofu/spinach filling is so thick and creamy, and this pastry recipe has a great crisp texture. If you celebrate gluten freedom follow the original pastry recipe, since buckwheat is naturally gluten free. This is even better the next day. Peace out.