Turkey, Carrot & Parsnip Quiche by Amelia Freer

Turkey, Carrot
& Parsnip Quiche

christmas

GLUTEN-FREE, DAIRY-FREE

The oat and potato crust that I’ve used for this festive quiche may be unusual, but its flavour and texture lend a brilliant twist. I have used leftover carrots and parsnips here, but swap in other veg such as Brussels sprouts, leeks, or squash – whatever you have to hand to boost nutrition and flavour; the more variety of colour the better.

serves 6-8

INGREDIENTS

Quiche crust
260g oats (or gluten-free oats)
1 tsp salt
2 tbsp. thyme leaves
260g cold mashed sweet potato or mashed white potatoes
100g melted coconut oil

For the Filling
1 tbsp olive or coconut oil
1 onion, diced
2 clove garlic, crushed
1 tsp thyme leaves
200g roasted parsnips & carrots
100g swiss chard or spinach
150g cooked turkey, torn into strips
10 eggs
100ml almond milk
a few grinds of nutmeg


STEP-BY-STEP

Pre heat the oven to 180oC fan, and grease a deep 25cm x 5cm loose bottom tart tin.

Whizz the oats, salt and thyme in a powerful blender or food processor to a flour texture. Mix with the mashed potato and melted coconut oil until it comes together into a sort of dough. Press the mixture into the tart tin, making sure it’s even all the way around.

Trim any excess from the edges. Lay a sheet of baking parchment over the crust, and top with baking beads. Place onto a baking sheet and blind bake for 10 minutes. Remove the baking beans and cook for another 10 minutes, or until he bottom has dried out.

Meanwhile, sauté the onions, garlic and thyme leaves for 6 minutes until softened, leave to cool. Steam the swiss chard or spinach for 4-5 minutes. When it is cool enough to handle, squeeze as much water out of it as possible with your hands.

Whisk the eggs with the almond milk, nutmeg a pinch of salt and generous grind of black pepper. Layer up the filings in your tart case, start with the onions in the bottom. Then add a tangle of carrots, parsnips, swiss chard and turkey strips over, and finally pour on the egg mixture.

Lower the oven to 170oC fan, and bake for 40-50 minutes, or until the centre has just set. Cover the top loosely with baking parchment halfway through prevent it over browning if necessary.

Allow to cool before removing carefully from the tin and serve warm or cold, perhaps with a big serving of green salad and punchy vinaigrette on the side.


INGREDIENTS

Quiche crust
260g oats (or gluten-free oats)
1 tsp salt
2 tbsp. thyme leaves
260g cold mashed sweet potato or mashed white potatoes
100g melted coconut oil

For the Filling
1 tbsp olive or coconut oil
1 onion, diced
2 clove garlic, crushed
1 tsp thyme leaves
200g roasted parsnips & carrots
100g swiss chard or spinach
150g cooked turkey, torn into strips
10 eggs
100ml almond milk
a few grinds of nutmeg


STEP-BY-STEP

Pre heat the oven to 180oC fan, and grease a deep 25cm x 5cm loose bottom tart tin.

Whizz the oats, salt and thyme in a powerful blender or food processor to a flour texture. Mix with the mashed potato and melted coconut oil until it comes together into a sort of dough. Press the mixture into the tart tin, making sure it’s even all the way around.

Trim any excess from the edges. Lay a sheet of baking parchment over the crust, and top with baking beads. Place onto a baking sheet and blind bake for 10 minutes. Remove the baking beans and cook for another 10 minutes, or until he bottom has dried out.

Meanwhile, sauté the onions, garlic and thyme leaves for 6 minutes until softened, leave to cool. Steam the swiss chard or spinach for 4-5 minutes. When it is cool enough to handle, squeeze as much water out of it as possible with your hands.

Whisk the eggs with the almond milk, nutmeg a pinch of salt and generous grind of black pepper. Layer up the filings in your tart case, start with the onions in the bottom. Then add a tangle of carrots, parsnips, swiss chard and turkey strips over, and finally pour on the egg mixture.

Lower the oven to 170oC fan, and bake for 40-50 minutes, or until the centre has just set. Cover the top loosely with baking parchment halfway through prevent it over browning if necessary.

Allow to cool before removing carefully from the tin and serve warm or cold, perhaps with a big serving of green salad and punchy vinaigrette on the side.


Turkey, Carrot & Parsnip Quiche by Amelia Freer