Base tart

Ingredients:

2 cups quinoa seeds
4 cups water
2 laurel leaves
2 tablespoons grated cheese
1 chopped garlic
½ teaspoon of grated nutmeg
1 tablespoon oil
a pinch of sea salt

Preparation:

Boil water with the laurel leaves and sprinkle the quinoa. Cook for 15 minutes on a low heat until the water evaporates.

Take the laurel leaves away and add the oil, the grated cheese and season with salt and nutmeg. The chopped garlic is optional.

Once lukewarm, pour the preparation in a baking tin with oil, smashing with the hands wet and refill.

Bake until the preparation is firm and remove from the oven.

For the filling:

Corn:

Ingredients:

1 onion into strips
400 g corn cooked and without the grains
2 tablespoons cream cheese
½ cup grated cheese
Sea salt
Different kinds of ground pepper
2 tablespoons of sesame seeds.

Preparation:

Brown the onions, incorporate the corns, the cheese, salt and pepper and cook for 5 minutes. Incorporate the seed. Remove from the heat. Once lukewarm, add the eggs and integrate. Pour the filling over the quinoa base and bake for 10 more minutes.