Rosie’s Mean Green Quiche

by Helen Marshall

I love a quiche as you know if you have tried my Primal Quiche Recipe. This quiche is a bit different as the pastry crust is a lovely blend of seeds as well as almond meal.  I am conscious of almond meal as it is in every primal baking recipe.  Too much is too rich for me anyway.  So I was glad to mix some seeds in the base this time.  The pumpkin seeds make even the base green, but it this is way too green for your liking you could use other seeds, or all sunflower seeds.
Dare I say that this is really a fool proof filling.  Use whatever greens you have to hand, whatever is cheap and in season.  This was a great go to dinner for the other night when the pantry was bare (this is happening a lot as I get carried away with my creativity for my business!) but the veggie patch was abundant with green stuff and the chooks had done a good job on the lay.
The base is adapted from a recipe for chicken pot pies by the talented Jo Whitton, you can try that cracker recipe here. Whereas Jo’s recipe is great for a cold winter night, Rosie’s Mean Green Quiche is perfect for spring and summer.  I love the leftover factor from a quiche. OK here goes….

Base Ingredients

150g almond meal (or 300g almond meal if don’t have seeds)
75g pepitas (or other seeds)
75g sunflower seeds
1 teaspoon salt
2 free range eggs
30g butter/ghee/coconut oil or lard

Method

Pre-heat oven to 180 degrees
Measure ingredients into Thermomix bowl, combine 20 seconds on speed 5,or using your mixer or food processor until the mixture resembles pastry.
Roll the pastry out in between two pieces of grease proof paper or baking paper.
Leave in fridge to chill until manageable – will fall apart more on a hot day.
When manageable put into greased pie or quiche dish.  Leave the baking paper on top, put some baking beads on paper and blind bake for 10 mins.

Filling Ingredients

  • 2 big handful of anything GREEN such as spinach, silver beet, asparagus, broccoli, kale (I haven’t tried peas…)
  • 6 eggs
  • 1/2 cup of cream/milk/coconut cream or milk/nut milk
  • 1 clove of garlic
  • 1/2 teaspoon of salt

Method

Put all ingredients into mixing bowl and blitz on speed 9 for about a minute until your filling resembles a smoothie!
Once the quiche crust is pre baked, remove the beads and baking paper and pour your filling into the quiche crust.
Bake until firm for about 30 mins.
Leave to sit for 10 mins before slicing.
Serve up with more green stuff like a salad or some chips.
Enjoy! 
Many thanks to my best friend Rosie for allowing me to share this recipe with you all.  I love you maxis doll bag. xx

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