Greens & Feta Quiche with Oat Pastry

Greens & Feta Quiche with Oat Pastry

Get your greens in the most delicious way possible. This quiche uses freshly ground oats to create a pastry base that's low GI and helps fit more veg in your day. 

Recipe by Tom Walton, author of More Fish, More Veg. 

Makes 8 servings
Total Time 45 Minutes
Difficulty Easy
Container 1.4L Container 


  • 270g oats (approx. 2 ¾ cups)

  • ½ tsp salt
  • ¼ cup olive oil
  • ½ cup water
  • 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


  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 a fine flour.

  2. Place the oat flour into a bowl, adding the oil and water, then kneading 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, pepper and blend on speed 2 to mix but not aerate.
  9. Pour this into the tart evenly over the veggies and gently shake the tart to let the cream mix sink in evenly.
  10. Bake for approx. 40 minutes, until the quiche is set then allow to sit for at least 10-15 minutes to rest before cutting. Serve scattered with dill and a good crack of black pepper.

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