I have always loved a quiche. My mum would make the most delicious pastry and quiches when I was young however, as I got older and realised that gluten didn't work too well for me, I decided to try out new tart bases. This base is really easy to make and gives the tart a nutty flavour. This combination is also high in protein, fibre and good fats. I love to prepare one on the weekend to use up any 'past their best' veggies and gives me a great lunch option for the start of the week.
Base
- 2 cups of mixed nuts & seeds (I used 1 cup of almonds & cashews and 1 cup of sunflower and pumpkin seeds)
- 1 egg beaten
- 1 tbsp water
- Pinch of salt
Filling
- 4 eggs whisked
- 1 cup of pure cream
- 3 tbsp water
- 1 large roasted sweet potato
- 4 broccoli florets - chopped
- half a zucchini thinly sliced
- 100g of blue cheese finely chopped
- caramelised onions
- salt & pepper
Pre-heat oven to 160.
To make the base - place your two cups of mixed nuts and seeds into the food processor and blend until a fine meal. Tip into a small bowl, add the beaten egg and pinch of salt and mix together with your hands. The mixture should come together like a dough, add the water if required to ensure the mixture forms a dough ball. Press the base into a 10inch round tart dish that has been lightly greased with butter or olive oil. Bake the base in your preheated oven for 20minutes. Remove and allow to cool slightly. Increase oven temperature to 180 once removed.
To make the filling - Whisk the 4 eggs until fully beaten and add the cream and water, whisk altogether and then add your vegetables. You can use any pre-roasted or fresh vegetables in a tart like this. Add your blue cheese (again, can substitute for any cheese combination) and seasoning. Ensure the filling mixture is well combined and pour into your pre-cooked tart dish. Top with caramelised onions and bake for 50minutes at 180.
Remove from the oven and allow to cool completely before cooling in the fridge. Slice and enjoy with fresh garden salad and tomato relish.