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
- Preheat the oven to 200°C.
- 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.
- 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.
- 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.
- Bake the quiche for 40 minutes or until the quiche pastry is golden and the filling is cooked through.
- Scatter with basil leaves and serve.
