Spring Quiche

This offering comes by way of Nicola Galloway and was published on page 7 of the ‘Press’ Life section on Wednesday 11 September 2019. It is called Spring Quiche because the green-ness comes from the from spring greens, in this case silver beet, but you can use anything green; broccoli, spinach, whatever you have in the garden. Thank you Nicola.



¼ cup plain flour.

½ cup rolled oats.

½ cup pumpkin [or sesame or sunflower] seeds.

Salt to taste.

1/3 cup olive oil.

1 egg.

Juice of a lemon.

¼ cup olive oil.

1 the white part of large leek, thinly sliced.

5 silverbeet leaves, stalks removed, finely chopped.

1 cup chopped fresh herbs.

4 eggs.

250g ricotta.

Zest of a lemon.

Salt and pepper to taste.

½ cup grated cheddar cheese.

¼ cup pumpkin seeds.



Preheat the oven to 180°C. Line a 20cm baking dish with baking paper. Combine the flour, oats, seeds and salt in a bowl. Beat the egg, olive oil and lemon juice together separately then add to the flour mixture. Combine thoroughly and spread evenly over the base of the baking dish. Place the dish in the oven and bake for 10 minutes.

Heat the ¼ cup of oil in a sauté pan and stir fry the leek until soft and the rings are coming apart. Add the silverbeet and herbs, lower the heat, cover and allow to wilt for 3-4 minutes. Meanwhile, beat together the eggs, ricotta, lemon zest, the salt and pepper. Tip the leek mixture on top and zap with a kitchen wand until you have an homogenous green custard.

Pour the custard into the baking dish, sprinkle with the grated cheese and the pumpkin seeds and bake for 30-35 minutes. Remove from the oven and allow 10 minutes to cool before serving.


Serve with. A crisp green salad.


Serves: 2.

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