Mix all the ingredients for the base with about 4 tablespoons of cold water in a bowl with your hands to form a crumbly dough. Grease the tart pan and spread and press the dough into it. Place in the fridge for 30 minutes and preheat the oven to 180°C.
In the meantime, roughly chop the spinach and/or chard leaves for the filling. Separately cut the stalks of the chard into pieces of about 1 cm. Heat the olive oil in a pan and add the chard leaves. Season with salt and pepper and simmer until soft, about 5 minutes, stirring occasionally. Add the spinach and chard leaves and let them wilt briefly. Remove the pan from the stove and set aside. Whisk together the eggs, milk, crushed garlic, salt and pepper in a bowl and set aside to cool.
Bake the base in the preheated oven for 15-20 minutes until golden brown, take out and let cool slightly for 10 minutes.
Place the filling on the base, pour the egg milk over it. Spread grated cheese or yeast flakes and seeds on the quiche.
Bake the quiche for another 25-30 minutes.
Serve with beetroot & ginger cabbage and possibly a salad. Bon appetit!
For a round tart - about 25-28 cm in diameter
For the ground:
For the filling:
Swiss chard or spinach
2-3 cloves of garlic
cheese or nutritional yeast
1 handful of seeds (e.g. sunflower and pumpkin seeds)
salt, pepper, lemon juice
1 glass of Love Craft herb beetroot ginger
4 large handfuls of lettuce and your choice of dressing