Recipe of the Week: Veg & Goat Cheese Quiche

This quiche is one of my favourites! It can easily be an empty-the-fridge recipe as you can swap with any veg or cheese of your choice! I’ve made it with mushrooms and leek, roasted red peppers and broccoli, sun-dried tomatoes and kale… you name it.

One thing is for sure, the crust is everything! Who doesn’t love a delicious crust?!

You may wish you use all-purpose flour alone and that’s okay too. I switch it up every now and then (there are no rules, remember?). I’ve tried it with chickpea flour, white flour, buckwheat. This seems to be my favourite but I always encourage you to experiment.

Here is how I make mine.

CRUST:

• 1/2 cup buckwheat flour
• 1/2 cup white flour
• 1 tablespoon chia seeds
• 1/4 cup melted butter or olive oil
• 1/2 tsp salt
• 1/2 tsp sugar
• 6-8 tbsp cold water

How to:

• Preheat oven to 180 C.
• In a medium-sized bowl, mix flour, chia seeds, salt and sugar
• Add the melted butter or oil and mix with a fork until the mixture looks like breadcrumbs
• Add cold water and mix until a smooth and consistent dough
• Press flat and place into a 9” pie pan
• Bake for 5-10 minutes to pre-cook the base and then set aside

FILLING:

• 6 eggs
• splash of milk (of your choice)
• 2 handfuls of baby spinach
• 10-15 cherry tomatoes
• 50g goat cheese (also great with feta!)
• 1 teaspoon fine herbs
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• salt & pepper

How to:

• Chop baby spinach and place at the bottom of the pie, directly on the crust
• cut cherry tomatoes in halves and place on top
• crumble goat cheese and spread evenly
• whisk together 6 eggs, milk and herbs and spices into consistent mixture and evenly pour over the pie preparation
• Bake for 25 minutes or until you fork and it is cooked through
• Enjoy!

Let us know what you think! Share your creations with us and don’t forget to tag @embodyhealthlondon_ so we can see!

EHL x