Ingredients

For the crust

• 250g Quinoa (cooked)
• 1 Eggs
• 1 tbsp Buckwheat flour

For the filling

• 1 tbsp Olive oil Plus more for greasing the tin
• 175g Courgette Finely sliced
• 2 Garlic cloves Minced
• 1 tsp Thyme (dried)
• 100g Peas (frozen)
• 4 Eggs
• 300g Cottage cheese
• ½ tsp Sea salt Fine
• 1/8 tsp Black pepper

Method

Gather and prepare your ingredients. Preheat the oven to 180°C/160°C fan. Lightly grease a 16cm springform cake tin.

Place the quinoa, egg and buckwheat flour into a bowl. Mix to combine. Press into the dish using the bottom and sides of a measuring cup. Bake for 15 minutes, until golden and solid.

Heat the olive oil in a frying pan. Add the courgettes with a light sprinkle of salt and pepper. Cook for 5-7 minutes, until softened. Make sure their liquid evaporates or the tart will not set. Add the thyme, garlic and peas and cook for a further 2-3 minutes, until fragrant and the peas have defrosted.

Place the eggs, cottage cheese, salt and pepper into a bowl and blend or whisk well until combined.

Arrange 2/3 of the fillings on the bottom of the crust. Pour the topping over and arrange the remaining vegetables on top. Bake for 30-35 minutes until it no longer jiggles in the centre. Allow to cool before serving.