Quiche is one of my favourite meals. Whether it be for a gathering with friends or family, a easy dinner, or my favourite  - Meal prep on a sunday night!

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This quiche uses delicious summer seasonal produce to create an amazing flavour. The best part though the crust... Wholemeal flour adds an extra boost of fibre over its white counterpart. The addition of quinoa flakes, also provides a good hit of protein (thought there is plenty of that from the eggs). Quinoa flakes are also a great source of minerals and B vitamins. I also like to add a little chia seeds into the base, not only to help it come together, but also to amp up the healthy fats. Chia are a great source of omega 3, which is a great fat source that has anti inflammatory properties. 

So now its your turn to try out this healthfied fibre filled quiche crust!

Caramelised Leek and Mushroom Quiche with a wholemeal quinoa crust...

Crust:

2 cup wholemeal flour

1/2 cup quinoa flakes

1 tbsp chia seeds

1 tbsp mixed herbs 

1 tbsp olive oil

2 eggs

2 tbsp of water

 

Filling:

 1tsp olive oil

1 Leek

150g mushrooms - any kind will work

4 eggs

1/2 cup Milk 

salt and pepper to taste

Method:

Prepare the base by mixing all ingredients together in a bowl to form a dough. Wrap the dough in a cling wrap, and refrigerate for 20mins. Remove from the fridge and roll out on a floured bunch to 3mm thick. Then carefully press the dough into a 20cm pie dish - don't worry if it breaks a little bit, this is just as it is a very short crust! Using a fork, poke a few holes in the base of the crust and blind bake in the oven (at 180C) for 15min. 

Meanwhile prepare the filling. Finally slice the white part of the leek and the mushrooms. In a pan, heat the oil, and then add the leeks. Cook on a medium heat until the soften and become opaque in colour. Then add in the mushrooms and cook for a further 15mins until the leeks start to brown and caramelise. 

Remove the base from the oven and evenly spread the leek mixture over the base. In a small bowl, whisk the eggs, milk and salt and pepper. Pour it over the base and return to the oven for 20mins.

Remove from the oven and allow to sit for 5-10mins. Quiche is best enjoyed warm with a delicious salad - the perfect summer meal!