Cusqueñita Quinoa Tart
Cusqueñita Quinoa Tart is a delightful fusion of traditional Andean flavors with contemporary culinary techniques. Originating from the Incan heartland of Cusco, this dish pays homage to ancient grains and local ingredients, bringing a piece of Peruvian heritage to your table. The creamy texture of the tart, coupled with the nutty flavor of quinoa, offers a unique taste experience. Perfect for brunch or a light dinner, this tart can be an exotic addition to your culinary repertoire.
Ingredients
- Quinoa - 1 cup
- Onion - 1 medium, finely chopped
- Garlic - 2 cloves, minced
- Spinach - 2 cups, chopped
- Eggs - 3
- Milk - 1 cup
- Cheese (preferably a local variety like Andean cheese or use mozzarella) - 1 cup, grated
- Olive Oil - 2 tablespoons
- Salt - 1 teaspoon
- Black Pepper - to taste
- Mixed Herbs - 1 teaspoon
- Shortcrust Pastry - enough to line a 9-inch tart tin
Preparation
Step 1: Prepare the Quinoa
Rinse the quinoa thoroughly under cold water. In a saucepan, combine the quinoa with 2 cups of water. Bring to a boil, then reduce the heat to a simmer and cover. Cook for approximately 15 minutes or until the grains have absorbed the water and are tender. Set aside to cool.
Step 2: Preheat the Oven
Preheat your oven to 180°C (350°F) to ensure even baking.
Step 3: Sauté the Vegetables
In a skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until they turn translucent and aromatic. Stir in the spinach and cook until wilted. Remove from heat and allow to cool slightly.
Step 4: Prepare the Filling
In a large bowl, beat the eggs and milk together until well mixed. Stir in the grated cheese, cooked quinoa, sautéed vegetables, salt, black pepper, and mixed herbs. Mix until all ingredients are well incorporated.
Step 5: Assemble the Tart
Roll out the shortcrust pastry and gently press it into a 9-inch tart tin, trimming any excess around the edges. Pour the quinoa mixture into the pastry shell, spreading it evenly.
Step 6: Bake the Tart
Place the tart in the preheated oven and bake for 25-30 minutes or until the filling is set and the top is golden brown. You can use a cooking timer to keep track of the baking time. Once done, let it cool slightly before serving.
Enjoying the Cusqueñita Quinoa Tart
The Cusqueñita Quinoa Tart is best enjoyed warm, surrounded by family and friends. Pair it with a light salad and a glass of chilled white wine to enhance the flavors. Traditionally, you may also enjoy it topped with a dollop of sour cream or accompanied by a spicy salsa for a Peruvian touch. This tart not only satisfies hunger but connects you to the rich tapestry of Peruvian culture and cuisine.