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Babiche Martens
For this straightforward quiche, which you can eat cold or warm, use a tin of chickpeas to change up the texture of the pastry and to provide a pleasant surprise. If you choose to use a gluten-free flour, you may need a little extra oil. The filling is simple and fresh utilising free-range eggs and vegetables from the market, while the lemon on the kale adds a little zing.
For the quiche
1 tin | Chickpeas, approx. 400g, drained |
½ cup | Plain flour |
½ tsp | Salt |
3 Tbsp | Olive oil |
For the filling
1 Tbsp | Butter |
1 | Onion, chopped |
2 cloves | Garlic, crushed |
½ | Red peppers, diced |
100 g | Feta, crumbled |
3 cups | Baby kale, reserve 1 cup for serving |
6 | Eggs |
¾ cup | Milk |
½ cup | Chopped parsley |
1 tsp | Salt and freshly ground black pepper |
1 Tbsp | Lemon juice |
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Directions
- Preheat an oven to 180C.
- To make the pastry, into a food processor place the chickpeas and flour. Blend until it resembles fine breadcrumbs. Add the salt and oil and mix again until dough like. Roll on a lightly floured bench until ½ cm thick. Line a 22cm tart tin and bake blind for 20 minutes.
- For the filling, melt the butter in a frying pan. Add the onion, garlic and pepper, cooking until softened. Remove from the heat and add the feta and kale. Place into the tart tin.
- Beat the eggs, milk, parsley, salt and pepper together then pour into the tin. Bake in the oven for 35 minutes or until set in the middle.
- Toss the remaining kale in a little lemon juice and place on the top of the tart before serving.
More autumnal recipes from Angela
- Plum ice cream sandwiches
- Smashed eggplant on grilled turkish bread
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