I love quiche, particularly because we always have excess eggs to use up as well as plenty of fresh spinach, silverbeet and leeks growing in the garden. Quiche is a great, hearty, vegetarian meal that is generally well tolerated by kids and is quite economical. I've been trying out several different gluten free crust recipes and I believe I've finally found one I'm happy with!
silverbeet & mushroom quiche with oat crust
(serves 4-6)
crust:
70g almonds
150g rolled oats (gluten free if required)
50g Parmesan
50g rice flour
50g butter/coconut oil
50g cold filtered water
Himalayan salt
quiche:
1 garlic clove, diced
1 leek chopped finely
200g mushrooms, washed, skin left on, sliced
120g fresh silverbeet or spinach, leaves only, cut into thin strips
5 eggs
1/2 cup milk
60g feta, optional
salt and pepper
Method for crust
Preheat oven to 180 degrees. Grease a tart tin 24cm and put aside.
Place almonds, oats, parmesan and rice flour into thermomix bowl or food processor and mill for 40 seconds/speed 9. May need longer in a food processor. Scrape down edges. Repeat if required. Add butter/oil and mix 7 seconds/speed 7. Add water and mix 5 seconds speed 5 or until pastry forms a dough.
Transfer into the prepared tin and spread out in base of tin and up around sides until evenly pressed across entire tin. Bake in oven to 20 minutes or until slightly browned.
To make quiche filling place a large frying pan over medium heat. Add some olive oil or ghee for frying and add garlic, onion/leek & mushrooms. Fry 5 minutes until slightly brown and mushrooms have cooked down. Add silverbeet/spinach and fry several minutes until it has cooked down. Remove from heat and set aside.
In a separate bowl place eggs, yoghurt, milk & salt and pepper. Whisk together until evenly combined.
Place sliverbeet & mushroom mix into base of cooked pie tart. Pour over egg mix and sprinkle feta on top if using.
Cook in oven for 25 minutes or until golden on top and firm. Serve with a salad if desired.
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