Beetroot quiche

Blend the seeds into a fine flour, mix with water and salt, press into a form lined with baking paper, and prick with a fork. If the dough starts to tear, moisten your hands, and it will be easier to work with.

Pre-bake the crust in a preheated oven at 180 °C for about 7 minutes.

Grate the beetroot, mix with sour cream and crumbled Balkan cheese. Place the mixture onto the pre-baked crust. Bake for another 30 minutes.