Ingredients
17 total- 100g oats
- 2 fat cloves garlic, chopped
- 1 tsp fennel seeds, crushed
- 8 eggs
- 200g sweet potato, grated
- 2 tsp olive oil or cooking spray
- 1 large leek, sliced
- 150g chestnut mushrooms, sliced
- 3 tbsp milk
- 45g extra mature cheddar
- 45g parmesan, grated
- 1 ½ tbsp tarragon
- 1 ½ tbsp chives, chopped
- 2 large handfuls rocket
- 2 celery sticks, sliced
- 100g radishes, sliced
- 4 tbsp light salad dressing
Method
8 stepsStep 1
Heat the oven to 190°C/ 170°C fan/ gas 4 ½. Tip the oats into a food processor with 1 garlic clove and fennel seeds, then whizz to make breadcrumbs.
Step 2
Crack 1 egg into a large mixing bowl, season well and whisk. Add the oat mixture, sweet potato and mix until well combined.
Step 3
Tip into a 22-24cm tart tin and, using a spoon or spatula, press to create an even case on the edges and sides of the tin. Bake for 20-25 mins, until golden and almost set.
Step 4
Meanwhile, add half the oil to a large frying pan and set over a medium heat. Add the leeks and a splash of water, fry for a few mins until softened. Remove with a slotted spoon and set aside.
Step 5
Add the remaining oil, then tip in the mushrooms and remaining garlic then fry for 5 mins until beginning to brown.
Step 6
Crack the remaining eggs into a large jug and whisk with the milk, half of each cheese, most of the herbs and plenty of seasoning.
Step 7
Pour into the oat case then add the leeks, mushrooms and remaining cheese. Bake for 35 mins, until set.
Step 8
Mix the rocket, celery, radishes and remaining herbs then serve alongside a slice of quiche, sprinkled with the remaining herbs and a drizzle of dressing.