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...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. 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. 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
Plantpoints
protein
TRY MORE RECIPES for healthy tarts
NUTRITION PER SERVING (Read more)
Notes
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
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
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 (22)
Used packet Quinoa, having read previous reviews. Crust went together very easily. Will make again and experiment with fillings! Maybe add some bacon or chorizo.
Turns out very good. I put the cooked quinoa in the fridge overnight like other people suggested. The crust is crunchy, not soggy at all.
Well I made it at last! I won,t lie making the case was a bit of a faff but I got there. Being something new I didn't know if I had it right or not so feeling a bit unsure after reading reviews I gave the cooked case a very light brushing of beaten egg & popped back in the oven for a few minutes to seal it and it worked. The case was nice & crisp. Didn't have courgettes to used tender stem broccoli with onion & chopped pepper. The filling didn't,t seem enough to fill the deep case so increased the cottage cheese to 450g & added another egg. Cooked for about 45 mins. Sprinkled a small amount of grated cheese on the top to boost the flavour. Very nice & it certainly looked the part. Will try different fillings next time & may try using a pouch of cooked Quinoa to save time
Really nice alternative to a quiche. I would never have thought of using quinoa as a base but it worked really well. Another lovely recipe that I will definitely be making again
I think it would be good to say if it is 250g of uncooked Quinoa or already cooked. It’s a bit unclear. I took a Gamble on 250g uncooked. I think I was wrong 😔. As it would probably be very tasty
Thank you
I cooked this for our lunch and absolutely loved it. I took on board the advice of others and cooked the quinoa a couple of days before to let it dry out (kept it in the fridge) and it made an excellent crust when cooked. On a not so healthy note I added bacon & peppers & onion to the filling which was delicious. This provided 6 portions. I will definitely make this again
Very yummy
Too many peas. The size of the spring cake pan and a a paper liner is important.vthe quinoa base was very sticky.
This was a delicious recipe and was great for a picnic. I made this recipe taking into account the other comments. When the quinoa was cooked I made sure there was no excess water and I left it on a low heat for a little longer being careful not to burn it. This removed more moisture so it was not too wet . I then also cooked the quinoa crust for longer until crispy.
I made my own Cottage cheese and used Asparagus, peas and cooked salmon for the filling.
I find buckwheat flour too intense. I would either substitute it with spelt
I loved this, easy to make and cook and really tasty. I cooked the quinoa a day or two before so that it dried out in the fridge, maybe that helped with the wet issues some people mentioned. Today I've added a bit of red onion and some smoked salmon as I wanted to use them up and think it will make it even better!
Excellent! I used edamame instead of peas (bcs Hubby doesn't like peas, but turns out Hubby doesn't like edamame more then he doesn't like peas) and used Almond Flour instead of buckwheat flour for the crust. My crust had similar issues to others that tried this recipe (too moist) so I sprinkled extra almond flour over the crust as I was pressing into the springform pan, which worked great! The flavor and texture was amazing and it looked spectacular. I will definitely make this again. Great show stopper to bring for pot lucks!
Taste testing tomorrow - on appearance looks good-fingers crossed
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