This dish is the perfect way to squeeze those last wonderful flavours of summer into one dish. Tomatoes left on the vine to roast within the quiche look gorgeously rustic and are perfect paired with bright bursts of basil and creamy mozzarella.
Serves: 3–4
INGREDIENTS
6 free-range eggs, lightly beaten
½ cup parmesan, finely grated
handful spinach leaves, roughly chopped
large handful fresh basil, roughly chopped
⅓ cup ground almonds (could also use buckwheat flour or brown rice flour)
6-8 medium sized tomatoes on the vine (could also use 1/2 punnet cherry tomatoes)
125 grams buffalo mozzarella or bocconcini
sea salt and cracked black pepper
Additional basil leaves for garnish.
METHOD
Preheat oven to 200˚c.
Grease and line a round fixed-base 22cm cake tin or round quiche dish.
Combine the eggs, parmesan, spinach, ground almonds and basil in a large bowl then tip the mixture into cake tin or quiche dish.
Place the tomatoes (still on the vine) into the egg mixture. Break the mozzarella into chunks and scatter over the top. Garnish with additional basil leaves.
Bake for approx 30 minutes unitl the top is golden brown and the egg is set.
Let sit for 20 minutes before cutting and serving. Serve with a rocket salad dressed simply with lemon juice and olive oil.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, bonnie delicious.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.