With pleasure I’am publishing today a recipe of a dear friend (Sandra Baronchelli).

It was a long time that I noticed her healthy recipes

Today when I saw her vegan quiche with potatoes and cabbage, I asked for permission to publish it in pescenudo.it

Sandra has promptly sent me her recipe and so, after a few hours from having his baked pie, the recipe is available to everyone who will try to imitate it.

Vegan quiche with potatoes and cabbage

ingredients:

180 g 0 soft wheat flour milled stone,

70 g Buckwheat flour

100 ml water

35 ml extra virgin olive oil

½ teaspoon baking soda

1 dash white wine

1 teaspoon coarse wholemeal Cervia salt freshly ground

1/4 Cabbage

3 medium potatoes

Vinegar

Optional:

vegetable cream and 2 eggs (for a vegan version)

For the stuffing:

In a pan simmer 10 min cabbage coarsely chopped with a little ‘extra virgin olive oil, a dash of vinegar, a little water and salt to taste.

In another pot same procedure for potatoes sliced, (not cook them too much because then they’re going in the oven).

For the base:

Mix the flour milled wheat stone, Buckwheat flour, water, olive oil, baking soda, a dash of white wine and the big wheel Cervia salt freshly ground.

Making the dough rest for half an hour in the refrigerator.

With a rolling pin, roll out the dough. Lay it on a sheet of paper from the oven and with the wheel to cut a 32 cm diameter disc about. Lift the baking paper and place it on the cake of 26 cm in diameter. Adhere the base to the edges and prick with a fork.

Stuffed with potato and cabbage filling. For those who want more traditional you can add vegetable cream or if you want to make vegetarian 2 eggs.

Close the edges of the dough slightly inside.

Bake in a preheated oven at 200ºC for 30 minutes.

Let cool, unmold and serve.

Sandra: “for the success of each dish is important that the products are good, healthy and natural, in that flour, oil … must be purchased directly from producers or from trusted suppliers!”