This delicious quiche is packed with nutritious leafy greens and tastes as good as it looks. Great served with a simple salad on the side for lunch or a light dinner, it can also be served cold, and makes a great lunchbox filler for the next day (if there's any left).
Ingredients:
3 cups Little Farms Super Green mix
1 large or 2 small leeks
Small handful fresh coriander or flat leaf parsley
Flaky puff pastry (ideally home made)
3-4 eggs (3 large or 4 small)
300ml cream (can substitute coconut cream)
Knob of butter (can substitute olive oil)
Small handful finely grated cheese (can omit or substitute nutritional yeast)
1/2 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
Method:
Roll out your pastry and press gently into a greased quiche dish. Trim the pastry where it overhangs the top of the dish and place the dish in the fridge to chill for at least 30 minutes.
Prep your vegetables while the pastry is chilling. Firstly, cut your leeks into 1cm thick rounds. Heat a large pan and melt the knob of butter. Place the leeks neatly into the pan and fry on a medium-high heat for 1 minute. Then add 50mls water, place a lid on the pan, reduce the heat to medium-low and cook for a further 4 minutes before removing from the heat.
Remove any tough inner stems from the selection of leafy greens in the Little Farms Super Green mix, and chop into 1-2cm strips. Chop the fresh herbs also.
Once your pastry has chilled, you need to blind bake the pastry case. Preheat your oven to 200°C. Cut a square of baking paper big enough to cover your dish, scrunch it up then flatten it out and place on top of the pastry. Pour ceramic baking beans over the baking paper, filling the dish. If you do not have ceramic beans you can use dried beans or rice, however these can't be re-cooked so will have to be discarded afterwards (or kept to re-use for the same purpose).
Blind bake the pastry case for 15 minutes, or until it's starting to brown, then remove from the oven, carefully remove the baking beans and return the case to the oven for a further 5 minutes.
While the pastry case is cooking, whisk the eggs well in a large bowl, then add the cream and whisk again until well combined. Add the paprika, salt and pepper and then the Super Green mix and the chopped herbs, stirring these into the mix until well coated.
Remove the pastry case from the oven, and reduce the oven temperature down to 185°C.
Pour the egg mixture evenly into the pastry case. Cover the top with the leek slices and the cheese.
Bake your quiche for 40-45 minutes, or until a skewer comes out clean. Remove from the oven and rest for 5-10 minutes before slicing and serving.