09/02/2023
If you haven't yet visited Paul and Hayley at Airlie Health Hub, we highly recommend you do soon! They are a wonderful addition to our already vibrant Health Community in the Whitsundays...They also carry our own brand of Magnesium Rub if you run out!
Anyone for Quiche?
This wholesome and nourishing quiche with a crisp crust is full of seasonal vegetables and plant-based protein. Perfect for lunch and dinner.
TIME: Prep: 40 min. Bake: 30 mins.
SERVES: 4 - 8 people
INGREDIENTS:
🌿 Can be found at our store 🌿
🌺 Found elsewhere 🌺
500g pumpkin
🌿 3 tbsp organic extra virgin olive oil
🌺 1 onion
🌺 1 clove garlic
🌺 100g baby spinach
🌿 ½ cup fresh basil
🌿 ½ tin organic cherry tomatoes
🌿 100g feta
🌿 6 free-range eggs
🌿 Salt and pepper
Pastry:
🌿 1 cup organic buckwheat flour
🌿 ¾ cup organic almond meal
🌿 ¼ cup organic tapioca flour
🌿 ½ tsp Celtic sea salt
🌿 1 tsp organic cumin powder
🌿 ½ cup organic extra virgin olive oil
¼ cup iced water
METHOD
Preheat the oven to 200 degrees celcius and line a large tray with baking paper.
Remove the skin from the pumpkin and chop into 2cm cubes. Drizzle over 2 tablespoons of olive oil, toss to coat and season with salt. Spread out evenly on the tray and roast for 20 minutes or until softened and beginning to caramelise.
Meanwhile, begin the pastry. Place the buckwheat flour, almond meal, tapioca flour, salt and cumin into a medium bowl and stir to combine. Add the olive oil and use a knife in a cutting action until it comes together. Add the iced water and use your hands to knead it in the bowl into a dough.
Press the dough evenly into a greased or lined tart tin (I use a 20cm loose bottom tart tin) and prick a couple of times with a fork. Lower the oven temperature to 180 degrees and place into the oven to bake for 10-15 minutes.
While the tart shell bakes, heat the last tbsp. olive oil in a frying pan over medium heat and peel and finely dice the onion and garlic. Fry onion and garlic for 10 minutes or until softened.
Roughly chop the spinach and basil and add it to the pan and stir until just wilted. Set aside. Drain the cherry tomatoes.
Put a layer of the spinach mixture into the bottom of the tart, then a layer of pumpkin, tomatoes and feta. Repeat this with another layer of each, finishing with the feta.
Whisk the eggs and salt and pepper and carefully pour over the filling. Place the tart into the oven to bake for 25-30 minutes or until set and beginning to turn golden.
Remove from the oven and allow to cool slightly in the pan before serving. Serve with rocket or a side salad of your choice. Enjoy!
📃 Recipe courtesy of Krystel Manning
