Zucchini Feta Quiche

Sometimes a good quiche is all you need beside a salad for a filling lunch or dinner. Veg forward vs. bacon forward and still delicious. This one will do the trick and it’s something a little different and so delicious!

For the crust:

3/4 cup (90g) buckwheat flour

4 Tablespoons (30g) ground walnuts

3/4 cup (99g) teff flour

1/4 cup (46g) coconut oil

6 Tablespoons (85g) cold, salted butter, 1/2” cubes

3-5 Tablespoons ice cold water

Method:

1. In a medium bowl mix together the buckwheat flour, ground walnuts, teff flour and coconut oil until crumbly.

2. Add the salted butter and work in with your hands until you see some small and some large pieces of butter. *This will ensure you have a flaky dough later.

3. Add 3 Tablespoons of water and see if this is enough water for the dough to come together. If not, add more water 1 Tablespoon at a time. Dough should barely hold together if you grab a handful.

4. On a piece of parchment paper, press the dough into a 1” thick disk and refrigerate for 30 minutes.

5. Preheat the oven to 350F/180C.

6. Then roll out to 1/4” thick and place into your tart or 9”-pie pan. If dough is difficult to transfer to baking tin, carefully press smaller rolled pieces into tin.

7. Cover with a smaller piece of parchment and baking beans (or dried beans or rice).

8. Blind bake for 10 minutes. Remove from oven, remove baking beans and parchment and fill tart shell with filling. Bake for 30 additional minutes or until the crust is golden and the filling is cooked through.

For the filling:

Olive oil to coat the pan

2 zucchini, shredded

2 garlic cloves, minced

1/2 teaspoon sea salt

1 teaspoon dried oregano

1/2 teaspoon red chili flakes

1/4 onion diced

1/3 of brick of feta, crumbled

2 eggs

pinch of sea salt

Method:

1. In a non-stick frying pan, preheat the oil and pan fry the zucchini with: garlic, sea salt, oregano, and chili flakes until the zucchini has released some water and is dried out - about 5 minutes. Let cool slightly.

2. Stir in the onion and feta into the zucchini.

3. Crack and whisk the eggs with a pinch of sea salt.

4. Arrange the zucchini mixture on top of the blind baked crust, and top with the whisked eggs.

5. Bake until golden and fully cooked, approximately 30 minutes.

6. Enjoy warm or room temperature.