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Avocado pastry quiche
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Total Time:
1 hour
Brighten up lunch with a vibrant avocado quiche that will surprise and delight your taste buds.
Ingredients:
  • 2 ripe avocados
  • extra virgin olive oil
  • 400g self-raising flour plus extra for dusting
  • 6 large eggs
  • 300 g frozen peas
  • 90 g Cheddar cheese
  • ½ a bunch of basil (15g)
  • olive oil
  • 100 g bag of mixed salad
  • 1 lemon
Instructions:
  • Cut, remove pit and peel the avocados. Measure the flesh – aim for 200g for correct proportions. If you're short, add extra virgin olive oil to reach 200g. Mash the avocado in a large bowl, then gradually mix in the flour, a pinch of sea salt, and 4 tablespoons of cold water until a dough forms. Knead until smooth, then wrap and let it rest for 15 minutes. For the filling, blend eggs, frozen peas, most of the Cheddar, basil, salt, and pepper until smooth. Preheat the oven to 200°C/400°F/gas 6. Roll out the avocado dough on a floured surface to just under ½cm thick. Gently transfer it to an oiled 25cm x 35cm baking tray, pressing into the sides and pricking the base. Trim any excess dough, bake for 10 minutes until light golden. Pour in the filling evenly and bake for another 15 minutes until set. Sprinkle the remaining cheese and serve with dressed salad leaves.

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