Spring greens and ricotta quiche: Nicola Galloway

Ingredients:

Crust:
3/4 cup (110g) white flour
1/2 cup (50g) rolled oats
1/3 cup (50g) pumpkin, sunflower or sesame seeds
1/2 teaspoon salt
75ml extra virgin olive oil
1 small egg
Lemon juice if needed

Filling:
1 tablespoon olive oil
1 leek (or 4 small), roughly chopped
4-5 large leaves of silverbeet, stalks removed
4 eggs
250g ricotta
Zest of 1 lemon
Handful of spring herbs (parsley, chives, coriander), roughly chopped
Generous pinch of salt and twist of black pepper

Handful of grated cheddar cheese and pumpkin seeds for topping.

Method:

1. Preheat the oven to 180°C.
   Grease a deep 20cm quiche dish (or use a 25cm tart dish).
2. Place the flour, oats, pumpkin seeds and salt into a food processor and blend until roughly ground. In a small jug whisk together the olive oil and egg. Add to the food processor and pulse briefly until the mixture comes together. Press the mixture between your fingers, if it holds together without crumbling it is ready. If the mixture is dry add 2-3 teaspoons of lemon juice and pulse again to combine.
3. Tip the dough directly into the greased quiche or tart dish and press evenly into the base and sides. Pre-bake the crust for 10 minutes.
4. Prepare the filling. Heat the olive oil in a heavy-based frying pan over a moderate heat. Add the leek and sauté for 5 minutes until softened. Wash the silverbeet and roughly chop, add to the pan and cover with a lid. Cook for 5 minutes until wilted then remove from the heat.
5. Place the eggs, ricotta, lemon zest, herbs and seasoning into the food processor (there is no need to clean it after making the base). Add the cooked greens and blend until smooth. Pour the green custard into the pre-baked quiche base. Sprinkle with cheese and pumpkin seeds.
6. Bake for 35-40 minutes, until the custard is just set. Cool for 10 minutes before cutting into wedges or serve cold.

Find more recipes at www.homegrown-kitchen.co.nz