Recipe taken from Healthy Christmas Leftovers
This alternative oat and potato crust which I’ve used for this festive quiche maybe 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 Brussel sprouts, leeks, or squash – whatever you have to hand to boost goodness and flavour.
- 260g 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
- 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.