Ingredients:
Avocado pastry:
- 200g mashed avocado ( approx. flesh from 2 medium sized avocados)
- 400g self raising flour, plus extra for flouring the bench
- Ice cold water, as needed
- Pinch of salt
- 2 cups honey boneless ham, chopped
- 1 courgette, peeled in ribbons
- 1 bunch broccolini or asparagus, ends trimmed
- 5 eggs
- ⅔ cup cream
- 3 tbsp basil pesto with roasted pine nuts
- 200g feta, broken in chunks
- Salt and pepper
- A handful of basil leaves
Method:
- Preheat the oven to 200°C.
- For the avocado pastry: Add mashed avocado to a large bowl with flour and salt. Add cold water, a tablespoon at a time, until a dough forms. Turn out onto a floured surface and knead well. Wrap in clingfilm then rest for 15 minutes in the freezer.
- Grease and line a 26cm quiche tin. Roll out pastry to the size of your quiche tin, then lift in and press down. Prick pastry with a fork all over, then bake for 10 minutes.
- Turn the oven down to 170°C. In a large bowl whisk together eggs, cream and a generous amount of salt and pepper. Stir in pesto. Scatter ham, prepared vegetables and feta over the pre baked quiche pastry. Pour over egg mixture.
- Bake quiche for 40 minutes, or until the quiche pastry is golden and the filling cooked through.
- Scatter with basil leaves and serve.
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