There is something so satisfying about making your own homemade Quiche from scratch. My Green Goodness Quiche is very easy to make and I know you will love the oaty nutty base and its creamy fluffy filling loaded with all your favourite green vegetables. You can serve this quiche up for breakfast, lunch or dinner. I love taking mine on our family picnics and serving with a crispy fresh salad.
Base:
Ingredients:
1 cup rolled oats
1 cup almond meal
1/4 cup spelt flour
2 Tbsp arrowroot powder
1/2 tsp sea salt
4 Tbsp extra virgin coconut oil
2 Tbsp cold filtered water
Directions:
Place the rolled oats into the food processor and process until you create a flour-like consistency.
2 Transfer to a bowl, add in the remaining dry ingredients and mix to combine.
3 Add in the coconut oil, and with your hands mix until the mixture is a crumbly consistency.
4. Add in the cold water 1 Tbsp at a time and mix until the mixture comes together and creates a dough.
5. Shape into a ball and wrap in cling wrap and place in the fridge for at least 15 minutes
6 Preheat the oven to 170°C.
7 Remove dough from the fridge and unwrap. Grease your baking dish (ideally one with a removable base)
with coconut oil.
8 Using your hands, press the mixture evenly to cover the base and sides. Prick with a fork and place in the oven for 10-15 minutes until slightly golden (Just keep an eye on it so it does not get too brown)
9 Remove from the oven and set aside while you make the filling.
Filling:
Ingredients:
5 organic free range eggs
1/4 cup plant based milk
100g of sheep milk feta (or feta of your choice)
1/2 tsp sea salt and pepper to taste
1 glove garlic
1 cup spinach leaves
1 cup kale leaves
4-5 cavolo nero green leaves (chop the white stem off at the bottom)
1/3 cup green peas (slightly cooked)
1/2 leek
You can also add 1 sliced courgette
Directions:
In a bowl whisk 5 eggs, add in your milk and crumble in your feta. Mix well and set aside while you make your green filling.
Chop your garlic and leeks. In a pan on a medium-low heat add a 1 Tbsp of coconut oil and sauté your garlic for 1-2 minutes, then add your leeks (you can also add your courgette at this point) and sauté until softened. Before moving the pan from the heat add the cavolo nero greens and sauté for a further 2-3 minutes. Whiste you are sautéing your greens, slightly cook your green peas.
Remove the pan from heat and add in your spinach and kale and combine until they begin to wilt. Allow the mixture to slightly cool before adding to the egg and feta mixture.
Add all the greens and peas into the mixture and mix well.
Pour the mixture into your tart base.
Place in the oven at 170 degrees and bake for 35 minutes or until top is fluffy and slightly golden.
Allow to cool slightly before slicing.
