PUMPKIN QUICHE WITH HAZELNUT TEMPEH
For the quiche crust:
165 g spelt flower (optionally exchange 100 g af spelt flower for 100 g hazelnut flower)
1 tsp baking powder
pinch of salt
50 g cold plant-based butter (in little pieces)
Main ingredients (flexible quantities):
Mix the dry ingredients. Then add the little chunks of butter and the broken egg, and massage into a smooth dough. Put it in foil in the fridge and let it rest for 30 min.
Grease the baking thin (35 x 11cm) with butter, especially in the corners. Put the dough in the shape. Puch with a fork in the dough to create little holes. Bake blind for 20 - 30 min at 160°C. Cover with a piece of baking paper to prevent the crust from turning too dark. Use baking stones or beans to keep the dough flat while baking.
Add the fried/ baked tempeh at the bottom of the quiche (I think the hazelnut should speak for itself so I just want to only give it salt and pepper and some lemon juice).
Make a pumpkin puree by just cooking/ steaming the pumpkin and put it in a blender with about 2 tbsp shiro miso, 1/2 thumb of grated ginger, salt and pepper, a squeeze of little lemon juice. Put on top of the tempeh.
You can put in back in the oven for another 5 min to serve it all warm. Add roasted hazelnuts, lemon zest and oxalis leaves (optional) right before serving.