This buckwheat quiche recipe is from a wonderful cookbook by Didi Emmons called Wild Flavors. We love it because the buckwheat adds a nutritional punch, and a unique, slightly crunchy texure. Our version is a bit lighter, with milk instead of heavy cream, and we have removed some steps to make this a simple recipe to prepare. Instead of buckwheat, you may use leftover, cooked rice (white or brown). Try serving this for lunch or dinner with a simple green salad.
Ingredients
Eggs
- 6 large
Milk
- 1 cup fat-free (skim) dairy milk, or unsweetened plant-based milk
Nutmeg
- ¼ teaspoon, ground
Thyme
- ½ teaspoon fresh, or ¼ teaspoon dried (or other herb of choice)
Cheese
- ½ cup grated parmesan or cheese of your choice
Greens
- 1 cup frozen spinach or other greens
Black_pepper
- to taste
Salt
- ½ teaspoon
Oil
- 2 Tablespoons olive, avocado, canola, or oil of your choice
Buckwheat
- ¾ cup buckwheat groats (also called kasha), uncooked, or 1 ½ cups cooked barley or rice
Instructions
Step 1
Preheat your oven to 350 degrees Fahrenheit.
Step 2
Combine all ingredients besides buckwheat in a large bowl. Whisk together until eggs are well combined.
Step 3
Add oil to an 8" skillet and tilt the pan so the oil coats the bottom of the pan. Pour in the buckwheat groats, and rotate the pan so the buckwheat sticks to the oil.
Step 4
Pour egg mixture over the buckwheat, then bake for 30 minutes.
Step 5
Allow the quiche to cool in the skillet so that the buckwheat crust continues to cook and soften up. It will still have a slight crunch to it when served, as if it were al dente.