For the ‘greens’ in this recipe we have mainly used rainbow chard and a bit of cavolo nero (Italian kale) and spinach from the garden. If you’re a fan of our three organic greens deal, you could use a mixture of those and have plenty left over for a side salad! We’ve also used a simple rolled oats quiche crust as it is more nutritious than standard pastry and rolled oats are a pantry staple for many of us.
Prep time: 25 mins
Cook time: 45 mins
- 2 cups fine rolled oats
- ½ cup milk
- 3 TB olive oil
- 300g raw leafy greens (ie. chard, spinach, silverbeet)
- 8 organic eggs
- ½ cup milk
- 1 block Zany Zeus feta, cubed
- ½ red onion, thinly sliced
- 2 cloves garlic, roughly chopped
- Dried herbs: oregano, basil and thyme
- Big pinch of salt and a good grind of black pepper
- Optional: add fresh herbs in the quiche mixture. You may also like to add steamed leek, celery or frozen peas.
Pre-heat the oven to 175 degrees.
Grease a quiche dish with olive oil or butter. We used a large 30x22cm rectangular dish. Use a smaller dish for a deeper quiche and thicker crust.
Combine the rolled oats, milk and olive oil in a food processor and blitz until a rough dough forms.
Using your hands, roll the dough into a ball and place in the greased dish. Press the dough evenly around the dish including up the sides.
To prepare the quiche filling, roughly chop the greens and steam for 5-10mins. If using greens like silverbeet, chard or spinach you can include the stems. For greens like kale, you’ll want to remove the stems as they will be too firm to use in this dish. Once the greens are lightly sweating remove from heat and set aside.
In a mixing bowl whisk the eggs, milk, dried and/or fresh herbs, Mix in the chopped onion and garlic, the steamed greens and cubed pieces of feta.
Add the mixture to the dish with the crust. Sprinkle with salt and grind some pepper over the top.
Add to oven and bake for 45mins.
This is a versatile dish that you can enjoy for lunch, dinner or take to a picnic!