Pumpkin, quinoa and spinach pie with almond crust

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Source: The Wholesome Life

Ingredients

Yields: 8 slices (8 Servings)

Savory Crusts r_f38ef728-65ad-7ab5-eabb-97d12936f140718
    4 1/4 cups Almond Meal 403.75g
    3 Eggs 132g
    Pinch Salt 0.2g
    3 tbsps Olive Oil 40.5g
    3 tbsp Flax Meal 19.5gFilling: gr_5ea44adc7f52b
    1/4 Roasted Pumpkin Pieces
    4 cups Cottage Cheese 904g
    2 Onions 220g
    1/2 tsp Ground Ginger 0.9g
    1/2 tsp Ground Cinnamon 1.3g
    1/2 cup Cooked Quinoa 92.5g
    handful Fresh Basil
    1/2 cup Hummus
    4 cups Baby Spinach 120g

ALWAYS check labels before buying or consuming!

CRUST: Preheat oven to 350°F(180°C). Grease dish and sprinkle with almond meal. Mix all ingredients by hand until dough forms. Roll between two sheets of parchment paper, peel off top sheet, place back on then peel off bottom sheet. Place in dish, trimming at top of rim. Refrigerate. FILLING: In frying pan, fry onions in a little oil, then add spices and spinach until wilted. Transfer to bowl to combine with cottage cheese and basil. Spread hummus all over bottom of crust, then spinach mixture on top, then quinoa, and finally arrange pumpkin pieces. Bake 40min.

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Necessary Equipment: Oven
Tips: Comfort

Oven