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 brea...kfast 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. Read more 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.
Plantpoints
protein
spices
Plantpoints
protein
spices
NUTRITION PER SERVING (Read more)
Notes
Alternatives:
courgette - sliced bell pepper
Quinoa triples in size when cooked, so if cooking your own quinoa you will need 85g of dried to yield 250g cooked. Cook with 170ml water and a pinch of salt. Place into a saucepan, cover, bring to a gentle simmer and cook for 9-10 minutes, until the water has absorbed. Turn off the heat and allow it to continue steaming in the residual heat.
Plantpoints
protein
spices
Ingredients
Method
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
Quinoa triples in size when cooked, so if cooking your own quinoa you will need 85g of dried to yield 250g cooked. Cook with 170ml water and a pinch of salt. Place into a saucepan, cover, bring to a gentle simmer and cook for 9-10 minutes, until the water has absorbed. Turn off the heat and allow it to continue steaming in the residual heat.
User comments (9)
Lovely, but the base was too wet to also go up the sides. Would prob add more buckwheat flour next time.
Bettter to really crisp the base. Better on day 2
Sadly, the dough was too soggy. I cooked the quinoa first and followed your instructions, but it just ended up like a mushy quinoa instead of a crunchy crust
I love the unusual 'pastry' and the use of cottage cheese but the recipe instructions were a bit vague - for example the distinction between the filling and the topping - it was there but i needed to read it twice also the suggested size of tin seemed too small
The pastry was not successful. After cooking and steaming as instructed, it was very wet even when mixed with the other ingredients and did not remain in place when put into the tin
A bit too bland - needs more flavour and could include more courgette/veg.
So nice I made it twice
This was really filling and was very much enjoyed
The 41g of uncooked Quinoa resulted in a tiny amount and after adding 1 egg and 1 tablespoon of flour the mix was vvvv runny