Vegetable corn quiche

Ingredients for 4 servings:

• 200 g buckwheat, ground
• 200 g brown rice, ground
• 100 g millet, ground
• 250 g margarine (Deli Reform)
• 2 tsp sea salt
• 1 pinch(s) of cane sugar
• Fat, for the molds
• 3 tbsp Tomato paste, up to 5 tbsp
• 150 g feta cheese, sheep’s cheese, goat’s cheese, diced
• 180 g red bell pepper(s), very finely diced
• 1 can/n corn kernels (425 g)
• 300 g cheese, goat cheese, semi-hard cheese, coarsely grated
• Paprika powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free / cow’s milk-free / egg-free

Mix all ingredients, from buckwheat flour to salt, and chill for about 20-30 minutes. Grease small pizza pans or glass baking dishes, cover the bottom with shortcrust pastry and form a rim, spread tomato paste over the bottom, and fill in the order indicated above. Finally, sprinkle a little paprika granules over the cheese. Bake for about 40-50 minutes at approximately 170°C (convection oven), without preheating, until golden brown.