Chickpea and kale quiche
Photo by Babiche Martens
For this straightforward quiche, which you can eat cold or warm, use a tin of chickpeas to change up the texture of the pastry and to provide a pleasant surprise. If you choose to use a gluten-free flour, you may need a little extra oil. The filling is simple and fresh utilising free-range eggs and vegetables from the market, while the lemon on the kale adds a little zing.
For the quiche
For the filling
- Preheat an oven to 180C.
- To make the pastry, into a food processor place the chickpeas and flour. Blend until it resembles fine breadcrumbs. Add the salt and oil and mix again until dough like. Roll on a lightly floured bench until ½ cm thick. Line a 22cm tart tin and bake blind for 20 minutes.
- For the filling, melt the butter in a frying pan. Add the onion, garlic and pepper, cooking until softened. Remove from the heat and add the feta and kale. Place into the tart tin.
- Beat the eggs, milk, parsley, salt and pepper together then pour into the tin. Bake in the oven for 35 minutes or until set in the middle.
- Toss the remaining kale in a little lemon juice and place on the top of the tart before serving.
More autumnal recipes from Angela