Thanks to a fellow gardener, Laura for providing us with this delicious quiche recipe. She prepared the quiche using Winter greens she’d grown herself in half wine barrels and pots. You can substitute the Baby Kale, Sorrel and Silver Beet for any other leafy greens. Great comfort food for a cold Winter’s night!
- 1 sheet frozen shortcrust pastry (Laura uses gluten free)
- 25g butter
- 2 to 3 big handfuls of mixed winter greens (Laura used baby kale, silver beet & sorrel)
- 1 clove garlic, crushed
- 4 marinated artichokes
- 50g feta cheese
- 5 eggs
- 1/2 cup cream
Grease a loose bottomed tart tin. Roll out pastry to fit in tin and trim edges. Place a sheet of baking paper over the top of the pastry and use some rice to weigh it down. Blind bake at 180 degrees for 10-15 mins until just golden.
Meanwhile, melt butter in a fry pan, add garlic and cook for a couple minutes. Add greens (wash and remove any woody stems prior) and sauté until just soft (3 to 4 mins).
Remove pastry case from oven, discard baking paper and weights/rice. Add greens to the base of the case. Add the chopped artichokes and crumble feta over the top. Beat eggs, cream and a pinch of salt & pepper together with a fork and pour into case.
Bake at 180°C until set (30 to 40 mins)
Garnish with parsley and serve