Courgette and Pea Quinoa Tart
A creative and healthful yet totally easy alternative to making your own pastry for a quiche. A slice of this makes the perfect snack or savoury breakfast and it’s a great item to bring to a picnic. Traditional quiches use double cream, we think blended cottage cheese makes a good high-protein alternative. It is highly customisable, view the vegetables given here as a suggestion rather than gospel. Any leftover roasted vegetables would make a great filling.
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NUTRITION PER SERVING (Read more)
Notes
Alternatives:
courgette - sliced bell pepper
Ingredients
Instructions
Gather and prepare your ingredients. Preheat the oven to 180°C/160°C fan. Lightly grease a 16cm springform cake tin.
Place the quinoa, egg and buckwheat flour into a bowl. Mix to combine. Press into the dish using the bottom and sides of a measuring cup. Bake for 15 minutes, until golden and solid.
Heat the olive oil in a frying pan. Add the courgettes with a light sprinkle of salt and pepper. Cook for 5-7 minutes, until softened. Make sure their liquid evaporates or the tart will not set. Add the thyme, garlic and peas and cook for a further 2-3 minutes, until fragrant and the peas have defrosted.
Place the eggs, cottage cheese, salt and pepper into a bowl and blend or whisk well until combined.
Arrange 2/3 of the fillings on the bottom of the crust. Pour the topping over and arrange the remaining vegetables on top. Bake for 30-35 minutes until it no longer jiggles in the centre. Allow to cool before serving.
Notes
Alternatives:
courgette - sliced bell pepper