BROCCOLI , KUMARA & FETA QUICHE

INGREDIENTS

FOR THE BASE

 

2 cup almond meal

2 cloves diced garlic

1/4 cup olive oil

2 tbsp water

salt & pepper

FOR THE FILLING  

6 free range eggs

1/2 cup milk (or milk alternative)

1 medium orange kumara, diced and roasted

1/2 head of broccoli, finally chopped

1/3 cup feta, crumbled 

FOR THE TOP

1/4 cup linseed or sesame seeds

METHOD

In a bowl, combine the almond meal, garlic, olive oil and water. Mix until the almond meal resembles a crumb like texture. Season with salt and pepper.

In a lined cake or quiche tin, press the base mixture into the bottom of the tin (ensure the baking paper also lines the sides of the tin). Bake on 180c for 30 minutes or until golden. Remove from oven and allow to cool slightly.

In another bowl, whisk eggs and milk. When kumara has roasted and cooled slightly, add this along with broccoli and feta.

Pour the filling mixture onto the almond meal base. Ensure that the kumara is spread out evenly. Sprinkle with linseed or sesame seeds.

Bake on 180c for around 45 minutes.

SERVING SUGGESTIONS

Cut a slice and eat hot out of the oven, I often serve it with a side salad of chopped broccoli and feta drizzled with some olive oil. Will keep in the fridge for 2-3 days. 

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SAMANTHA CHARLTON NUTRITION, 2018