For this easy quiche 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.
CHICKPEA AND KALE QUICHE RECIPE
Serves 6-8
Pastry
400g tin chickpeas, drained
½ cup plain flour
½ tsp salt
3 Tbsp olive oil
Filling
1 Tbsp butter
1 onion, chopped
2 cloves garlic, crushed
½ red pepper, diced
100g feta, crumbled
2 cups baby kale, plus 1 cup for serving
6 eggs
¾ cup milk
½ cup chopped parsley
1 tsp salt and freshly ground pepper
1 Tbsp lemon juice
- 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.
