A tart or quiche is a great option for a midweek dinner and doubles up as lunch the next day too as it tastes just as good cold as hot. I personally think the flavour intensifies the day after baking so don’t be afraid to bake this in advance or even freeze it before serving.
The tart pastry could be made overnight or earlier in the day to speed up the process. By refrigerating the pastry, this allows a flaky consistency which is what we all desire!! Puff pastry could also be used instead. Or if you are not too fussed about pastry then why not use the filling ingredients to make Cupcake Quiches??
I love to serve this tart alongside a mix of salads. My red cabbage slaw works great as does a simple green leafy salad.
- 170g wholemeal flour
- 100g plain flour
- 1 tsp salt
- 1 tsp freshly ground pepper
- 140g coconut oil, solid
- 3-4 tbsp cold water
- 2 tsp coconut oil
- 4 cloves garlic
- 1 tbsp sage leaves
- 1/2 medium onion, diced
- 1 leek, sliced into rounds
- 100g mushrooms, thinly sliced
- 100g spinach/kale/chard, shredded
- 6 eggs
- 4 tbsp creme fraiche
- 50ml milk
- 50g feta, cubed
- freshly ground pepper
- 1 tbsp pumpkin seeds
- Make the pastry: sift the flour, salt and pepper into a large mixing bowl.
- Rub in the coconut oil in tablespoonfuls with a fork until it forms breadcrumbs.
- Gradually add the water and stir with a wooden spoon until a dough forms.
- Roll the dough into a ball shape, cover with cling-film and place in the fridge for 10 minutes.
- Preheat an oven to 180°C and grease a 23cm quiche tin or use two smaller tins like I used. Remove the dough from the fridge and roll out on a floured surface into a 2cm thick circular shape.
- Place the dough into your tin and trim off any excess around the edges.
- Melt one teaspoon of coconut oil on a large frying pan over a medium heat. Once melted, add the garlic, half the sage leaves, onion and leek. Gently saute for 5 minutes until the onions are translucent. Remove from pan and set aside.
- Return the pan to the heat and melt the remaining coconut oil. Add the mushrooms and saute for 5 minutes. Remove from pan and set aside.
- Return the pan to the heat and dry-fry the shredded spinach, kale or chard for 3-4 minutes or until it’s wilted. Remove from pan and set aside.
- In a large bowl or measuring jug, whisk the eggs, creme fraiche and milk together with some freshly ground pepper.
- To assemble the tart: place half the spinach on the base followed by half the leek mix and finally the mushrooms. Repeat above until all vegetables are used.
- Pour over the egg mix, sprinkle the feta, remaining sage leaves and pumpkin seeds over the top.
- Bake in the oven for 30 minutes or until a skewer comes out cleanly and the centre is firm.
- Allow to cool for 5 minutes before serving.
Recovery is an essential part of exercising, to increase muscle size or power there must be breakdown in muscle fibres to result in regeneration and development. Without adequate recovery, muscle development will be inadequate or not occur at all.
Recovery combines many facets including rest, rehydration and refueling. The refueling gold standard combines a mix of protein and carbohydrate and is consumed within 30 minutes of ceasing exercise.
Overnight oats combines both carbohydrates (oats) and protein (milk) and is a great option to have ready in the fridge for a recovery meal at any time of day. I have posted a number of previous flavours but this recipe came about with the presence of a bunch of very overripe bananas.
My other favourites are: Spring Bircher Muesli, Apple & Cinnamon Bircher Muesli . Quinoa is another great option as it’s bursting with protein Stewed Apple & Poached Plum Quinoa Porridge. Or when you are really short on time, my Berry & Oat Recharger is the one for you.
- 3 tbsp oats
- 1 tbsp chia seeds
- 1 tsp cinnamon
- 2 tsp nut butter/tahini
- 1 overripe banana
- 100ml milk
- Place all the dry ingredients in a bowl or jar.
- Chop in the banana.
- Mix all the ingredients together with the nut butter and milk until well combined.
- Store overnight or for at least 5 hours in the fridge.
- Serve with some chopped banana, nuts/berries, a drizzle of nut butter and a dollop of Greek yoghurt.
Hope you enjoyed this recipe! Want to stay up to date with all my latest recipes and creations then join my mailing list now. Click here to get my latest newsletter!
Remember to add #Delalicious to all your cooking, baking & treat making on social media posts.
If you lived with me for a day, you would realise fairly quickly food waste is one of my pet peeves. I literally find a use for every scrap of food in my fridge and constantly remind my housemates not to throw out food without asking me first; as more than likely it can be used. It actually kills me to see perfectly good food in the bin…a little part of me cries inside honestly…I know it sounds a bit mad!!
At home in Tipperary, we have hens so I don’t feel so bad about food scraps as the hens get to feast on them and then supply us with eggs. Leftovers is a thing people always struggle with in the kitchen and this is where this recipe for a quick breakfast delight came about. I haven’t tried it yet but would imagine any leftover grain should do the trick here, I’m thinking brown rice could be a real winner too so get experimenting!
- 100g leftover cooked quinoa
- 2 tsp almond butter
- 1 tbsp milled linseed
- 1/2 banana, chopped into slices
- 5 tbsp milk
- Place all the ingredients in a resealable microwave proof container.
- Mix well together, cover with the lid and place in the microwave on high for 3-4 minutes until the milk is well absorbed. You can also place all the ingredients in a saucepan and bring to a boil, cover and reduce to a simmer until all the liquid is absorbed.
- Pour the quinoa into a bowl and serve with yoghurt, berries and seeds.
Recovery after tough exercise is vital for our muscles to repair and develop. A simple mix of both protein and carbohydrates within 30 minutes is backed by evidence to provide the necessary nutrients to our bodies. This smoothie is light and easy to digest whilst being super quick to prepare. If I’m traveling some distance to training, I will blend up the fruit and oats with a little water at home and simply buy some milk after training to mix through so that the milk doesn’t sour in my gear bag. I’ve used blackcurrants here but any berry combination would be perfect!
Serves 1, makes 500mls.
- 3 tbsp oats
- 2 tbsp blackcurrants/blackberries/blueberries
- 1/2 medium apple
- 300ml milk
- Place all the ingredients in a blender or tall jar if using a handheld blender.
- Blend until smooth, add some more milk or water if you find the consistency too thick.