⅓ cup quinoa
¾ cup water
1 teaspoon ground cumin
½ teaspoon ground turmeric
8 large stalks silverbeet, tough stems cut out
½ cup cream
250 grams cottage cheese
1 cup grated tasty cheese
2 cloves garlic, crushed
finely grated zest
1 large lemon
sea salt and freshly ground pepper
20cm fixed base cake tin, greased and base lined with baking paper
Preheat the oven to 180°C.
Place the quinoa in a fine sieve and rinse well under cold water to remove the bitter coating from the grains.
Place in a small saucepan with the water and spices. Bring to the boil then simmer gently for 12 minutes, stirring occasionally so it doesn’t catch on the base of the pan. Spread out on a large plate to cool.
Wash the silverbeet well then cook in a large saucepan of boiling salted water for 5 minutes.
Drain then refresh in cold water and drain again. Spread out on a clean tea towel then roll up tightly and squeeze out the water. Chop finely.
Whisk the eggs and cream in a large bowl and season generously.
Stir in all the remaining ingredients, along with the quinoa and silverbeet, then tip into the cake tin.
Bake for 30 minutes or until the filling is set in the centre and the tart is puffed and golden.
Cool in the tin for 30 minutes before removing.