Pea and tomato quiche

Wow, look at this recipe, so different and so tasty.

Pea and tomato quiche

Ingredients

Makes 1 large or 12 mini quiches

Pastry:
1 cup rolled oats
1 cup wholemeal flour
¼ cup water
½ cup canola oil

Filling:
1 cup peas
1 cup diced boiled potatoes or kūmara
½ cup grated cheese
5 eggs
¼ cup milk
2 tomatoes, sliced

Method

Preheat oven to 200°C.
Spray or wipe 12 muffin pans with a little oil.
Place rolled oats, wholemeal flour, water and oil in a bowl and mix together until well combined.
With fingers, press dough into muffin tins to make a pastry shell.
Bake in preheated oven for approximately 15 minutes or until golden brown and crunchy.
Remove from oven and cool.
Spread peas over bottom of cooked pastry shell. Place potatoes or kūmara on top. Sprinkle with grated cheese.
Beat eggs with milk and pour over vegetables and cheese.
Lay a tomato slice on top of each quiche.
Return to oven and bake for a further 25-30 minutes or until egg has set.
Serve warm with a salad.

Click the vegetable name below to learn more about it: