SUSTAINABLY GROWN AND PACKAGED IN TASMANIA BY THE TASSIE HEMP SHOP
HEMP AND ALMOND
CRUSTY QUICHE BASE
Author: Kate Schmidt
Preparation time: 20 minutes
Cooking time: 30-40 minutes
250g Almond meal
¼ tsp salt
¾ tsp baking powder
125ml of Tasmanian Hemp Seed Oil
80ml of milk (Almond, Hemp or Cow’s milk)
1 tsp lemon juice
100g of Tasmanian Hemp Hearts
Preheat oven at 180 degrees.
Add almond meal, salt, baking powder and stir until combined.
Stir in Tasmanian Hemp Seed Oil, use fingers to mix together. This will take 3-5 minutes.
Continue to add in other ingredients- milk, lemon juice and Tasmanian Hemp Hearts. Mix until a dough forms. You may need to add in more milk or Hemp Seed Oil.
Once the dough is a good consistency, roll into a ball and place in baking paper and put it in the fridge for 10 minutes.
After 10 minutes in the fridge the dough will become firmer. Remove from fridge and allow it to sit.
Flatten out the baking paper and sprinkle almond meal flour over the space. Use a rolling pin to flatten out the dough and add more flour as required.
Spread a thin layer of butter or vegan margarine around the quiche dish to prevent it from sticking.
Transfer the dough from the baking paper to the quiche dish. This can be done by wrapping the dough around the rolling pin and carefully transfer.
Add desired fillings to your quiche and cook for 30-40 minutes on 180 degrees. Options for fillings may include 10 eggs, dash if cream, spring onion, asparagus, parmesan cheese, tomatoes, mushrooms, spinach, fetta and bacon or salmon.