Greens on Lock: Chef Tom Walton’s Feta Quiche with oat pastry

Calling all veggie lovers and time-pressed foodies! Craving a dish that’s bursting with healthy greens, packed with flavour, and effortlessly prepped the night before? Look no further than Chef Tom Walton’s Greens & Feta Quiche with Oat Pastry. This ingenious recipe reimagines the classic quiche with a delightful twist: a low-GI oat pastry crust that’s not only good for you but keeps you feeling fuller for longer.

Why we love this quiche

Greens Galore: This quiche isn’t shy about leafy goodness. Pack it with your favourite seasonal greens, such as spinach, kale, chard, or a flavorful mix, for a vitamin and mineral powerhouse in every bite.

Oat-standing Pastry: Ditch the store-bought crust and whip up a wholesome base using freshly ground oats. This ingenious twist adds a nutty flavour and a satisfyingly crumbly texture while keeping the GI index low for sustained energy.

Powered by Vitamix: Forget wilted, tough greens! With the Vitamix A3500i Ascent Series Smart Blender. Simply toss your chosen leafy friends into the container, select the “Greens & Grains” program, and watch as the powerful blades transform them into a silky-smooth puree in seconds. No more tedious chopping – just perfect, evenly distributed greens ready to be incorporated into your oat pastry crust and filling. One of many ways to use your kitchen ‘sous-chef’.

Feta Fantastic: Creamy feta cheese crumbles throughout the filling, adding a tangy counterpoint to the earthy greens and rich eggs. This flavour combination never gets old.

Make-Ahead Marvel: This quiche is a prep-and-forget dream. Assemble it the night before, pop it in the fridge, and wake up to a golden, ready-to-bake masterpiece. Perfect for busy mornings or relaxed weekend brunches.

Greens Feta Quiche with Oat Pastry

Makes 8 servings

Ingredients

Pastry
• 270g oats (approx. 2 ¾ cups)
• ½ tsp salt
• ¼ cup olive oil
• ½ cup water

Filling
• ½ head broccoli, cut into large pieces
• 1 zucchini, cut into large pieces
• 6 green beans, halved
• ½ small red onion, cut into wedges
• 1/3 cup frozen peas, defrosted

Egg Mixture
• 4 eggs
• 150ml milk
• 150ml cream
• Salt, pepper
• 1/3 cup crumbled feta
• ½ cup grated cheddar cheese

To serve
• Handful dill, to serve

How to make it:

1. For the pastry, place the oats and salt into the dry grains container and blend on speed 4, slowly increasing to speed 6 and continue blending, using the tamper if needed, to create fine flour.
2. Place the oat flour in a bowl, add the oil and water, and knead to a soft dough. Use more water if needed. If the dough is too firm, it will crack.
3. Roll the dough between two pieces of baking paper into a 5mm thick circle. Remove the top piece of baking paper and invert the dough sheet into a 24cm fluted tart case. Pressing it gently into the case and trimming the top.
4. Let this rest in the fridge for 15 minutes to firm up
5. Preheat the oven to 190C.
6. Drop chop the broccoli, zucchini, beans & onion by running the blender on speed 2 to chop them finely.
7. Spoon this into the pastry case and gently mix in the peas, feta and cheddar.
8. In the 600ml container cup, combine the cream, eggs, salt, and pepper and blend on speed 2 to mix but not aerate.
9. Pour this evenly over the veggies in the tart and gently shake it to let the cream mix sink in evenly.
10. Bake for approximately 40 minutes until the quiche is set. Allow it to sit for at least 10-15 minutes to rest before cutting. Serve scattered with dill and a good crack of black pepper.