Avocado quiche recipe

When avocado is mashed, its smooth creamy texture and high content of good fats make it an excellent alternative to butter in pastry. A well-made quiche is a delicious option for brunches and lunches, and it’s easy to pack up for a picnic.

Avocado quiche recipe

Serves eight

Ingredients

Avocado pastry:

200g mashed avocado (about 2 medium-sized avocados)

400g self-raising flour, plus extra for flouring the bench

Ice cold water, as needed

Pinch of salt

Filling:

2 cups boneless ham, chopped

1 courgette, peeled in ribbons

1 bunch broccolini or asparagus, ends trimmed

5 eggs

2/3 cup cream

3 tbsp basil pesto

200g feta, broken in chunks

Salt and pepper

To serve:

A handful of basil leaves

Method

1. Preheat the oven to 200°C.
2. For the avocado pastry: Add mashed avocado to a large bowl with flour and salt. Add cold water, a tablespoon at a time, until a dough forms. Turn out on to a floured surface and knead well. Wrap in clingfilm, then rest for 15 minutes in the freezer.
3. Grease and line a 26cm quiche tin. Roll out the pastry to the size of your quiche tin, then lift in and press down. Prick pastry with a fork all over, then bake for 10 minutes.
4. Turn the oven down to 170°C. In a large bowl whisk together eggs, cream and a generous amount of salt and pepper. Stir in pesto. Scatter ham, prepared vegetables and feta over the pre-baked quiche pastry. Pour over the egg mixture.
5. Bake the quiche for 40 minutes or until the quiche pastry is golden and the filling is cooked through.
6. Scatter with basil leaves and serve.