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.
points
protein
spices
points
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.
points
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.