Chickpea and kale quiche

Babiche Martens

For this straightforward quiche, which you can eat cold or warm, use a tin of chickpeas to change up the texture of the pastry and to provide a pleasant surprise. If you choose to use a gluten-free flour, you may need a little extra oil. The filling is simple and fresh utilising free-range eggs and vegetables from the market, while the lemon on the kale adds a little zing.

For the quiche

1 tin	Chickpeas, approx. 400g, drained
½ cup	Plain flour
½ tsp	Salt
3 Tbsp	Olive oil

For the filling

1 Tbsp	Butter
1	Onion, chopped
2 cloves	Garlic, crushed
½	Red peppers, diced
100 g	Feta, crumbled
3 cups	Baby kale, reserve 1 cup for serving
6	Eggs
¾ cup	Milk
½ cup	Chopped parsley
1 tsp	Salt and freshly ground black pepper
1 Tbsp	Lemon juice

Directions

1. Preheat an oven to 180C.
2. To make the pastry, into a food processor place the chickpeas and flour. Blend until it resembles fine breadcrumbs. Add the salt and oil and mix again until dough like. Roll on a lightly floured bench until ½ cm thick. Line a 22cm tart tin and bake blind for 20 minutes.
3. For the filling, melt the butter in a frying pan. Add the onion, garlic and pepper, cooking until softened. Remove from the heat and add the feta and kale. Place into the tart tin.
4. Beat the eggs, milk, parsley, salt and pepper together then pour into the tin. Bake in the oven for 35 minutes or until set in the middle.
5. Toss the remaining kale in a little lemon juice and place on the top of the tart before serving.

More autumnal recipes from Angela

• Plum ice cream sandwiches
• Smashed eggplant on grilled turkish bread