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.
As most of you know by now, I love salads!! Favourites are always hard to choose but time and time again I find myself coming back to these two recipes so obviously I had to share them.
The bitter tang of feta with the smooth crunch of toasted hazelnuts make a simple broccoli and tomato salad sing for me. My second salad recipe offers you a taste of the Middle East with the addition of a simple tahini sauce to enliven a simple red cabbage slaw.
Both recipes will keep well in the fridge for at least 3-4 days once stored in a resealable container. I would regularly make these at the start of the week and refill my lunchbox daily from these along some simple salad greens and a protein source. Check out my food prep guide for more simple mealtime ideas.
Broccoli, Tomato, Feta & Hazelnut
Serves 4 as a side.
- 1/2 head of broccoli, chopped into florets
- 8 cherry tomatoes, halved
- 50g Feta cheese, cubed
- 2 tbsp hazelnuts
- 2 tbsp extra-virgin olive oil
- 1 tsp honey/maple syrup
- 1 tbsp toasted sesame oil
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- Bring a saucepan of salted water to the boil, remove from the heat and add the broccoli florets. Cover with the lid and allow to blanch for 8-10 minutes (you want the broccoli to still have a bite but not rock hard).
- Strain the broccoli and rinse under cold running water until fully cooled. Continue to strain any excess water until ready to use.
- Toast the hazelnuts on a frying pan or in a medium heat oven until the skin begins to loosen, remove from the pan/oven and allow to cool.
- Once the hazelnuts are cooled, chop in half.
- Whisk together the olive oil, honey, sesame oil, apple cider vinegar and lemon juice in a large bowl.
- Add all the remaining ingredients to the bowl and mix well.
Middle Eastern Style Red Cabbage Slaw
Serves 5 as a side.
- 200g red cabbage
- 2 spring onions
- 2 medium carrots, peeled
- 1 tbsp pumpkin seeds
- 1 tbsp sunflower seeds
- 3 tsp tahini paste
- 3 tbsp lemon juice
- 1 tbsp extra-virgin olive oil plus 1 tsp
- 3 tbsp water
- Finely slice the red cabbage and spring onion. Julienne (or finely slice) the carrots.
- Place all the vegetables and seeds in a large mixing bowl.
- Stir through 2 tbsp lemon juice and 1 tsp of olive oil.
- In a separate small bowl, whisk together the tahini, lemon juice, olive oil and water until you get a runny sauce (depending on the consistency of your tahini, your sauce may still be too thick or too thin – if so, just add more tahini to make it thicker and more water to make it thinner).
- Serve the salad in a large bowl with a drizzle of the sauce over the top.
Brussel sprouts are generally loved or loathed but I think this recipe will convert most haters fairly quickly. The secret is par-cooking the sprouts by blanching and refreshing them in ice cold water so that they roast really quickly in the honey and cider sauce. Some pecan nuts would also be delicious added in with the bacon and cranberries to add a little Thanksgiving-esque touch to your Christmas dinner feast. I’ve used carrots and turnips here but parsnips, squash, sweet potato or any other root vegetable would also work great.
- 2 tsp coconut oil
- 2 medium carrots, peeled and cubed
- 250g turnip, peeled and cubed
- 400g brussel sprouts
- 1 tsp sea salt
- 1 tbsp honey
- 2 tbsp apple cider vinegar
- 100g bacon lardons or 3 rashers, cubed
- 3 tbsp dried cranberries
- Preheat an oven to 200°C/180°C fan/400°F. Melt the coconut oil in a large roasting tray.
- Once the coconut oil is melted, add the carrots and turnip and coat in the oil. Roast in the oven for 20 minutes or until soft through, stir regularly to ensure they evenly colour.
- Whilst the carrots roast, prepare the sprouts. Remove the outer leaves of the sprouts and rinse.
- Bring a large saucepan of water with the salt to the boil. Remove from the heat and add the sprouts. Allow to blanch with the lid on for 5 minutes before straining and refreshing under cold running water.
- Whisk the honey and vinegar together and stir through the sprouts, bacon and cranberries until well coated.
- Once the carrots and turnip are soft through, add the sprout mix and combine together.
- Increase the oven temperature to 220°C/200°C fan/425°F and return all the vegetables to the oven. Continue to roast for 10 minutes until crispy.
- Remove from the oven and serve.
Vitamin C is the best known and most readily available flu and cold fighter. All the ingredients are packed with vitamin C; ginger adds a warming effect to our bodies and acts as an anti-inflammatory whilst beetroot provides a source of calcium which is essential in the absorption of vitamin C. The recipe makes about 1 litre so just place in the fridge and enjoy each morning with breakfast!
- 2 small apples
- 1 lemon
- 1 large carrot
- 2 medium sized pre-cooked beetroot
- 2 inch fresh ginger
- 250ml water
- Cube the beetroot and de-cored apples and place in a blender or large measuring jug*.
- Top and tail the carrot and coarsely grate into the jug.
- Add in the finely chopped peeled ginger.
- Squeeze in the lemon juice, add the water and blend until smooth.
- If the mixture is still lumpy, simply add in more water.
*A hand-held blender works perfectly, just requires a little more work!
Soup is pure comfort food for me, warm, nourishing and tasty! It is quick and easy to make, lasts ages in the freezer, perfect for work lunches or as a quick meal after training or a hectic day. If you like your soup spicy, just add more paprika or cayenne pepper or some fresh chilli would also work well. Enjoy with some good, quality bread and your all sorted!
- 2 celery stalks
- 2 cloves garlic
- 1 medium onion
- 4 large carrots
- 140g red lentils
- 2 tsp cumin
- 2 tsp paprika
- 1200ml vegetable stock
- Finely mince the garlic and chop the onions, carrots and celery into bite-size pieces. Heat a tsp of coconut oil in a large pan over a medium heat.
- Add the garlic, celery and onion to the pan, reduce the heat and allow the vegetables to saute.
- Once the onions and celery become translucent, add the carrots and allow to saute for about 5 mins.
- Mix the spices and lentils through and heat gently for about 3 mins.
- Add the vegetable stock and bring the pan to a boil. Reduce heat to a simmer and cover pan with a lid for about 20 mins until the lentils have absorbed the stock and plumped up.
- Remove from the heat and blend the soup with a handheld blender or food processor.