This week we went with our gorgeous friend Helen to the Avalon community garden. Sophie had the best time helping Helen with some weeding and raking! It was amazing seeing all the different types of herbs, vegies, fruit and flowers growing. There are even chooks roaming around as well as a worm farm and a big compost. We picked yummy cherry tomatoes and green beans as well as a huge bunch of warrigal greens. We decided to make a yummy quiche with all our delicious greens.
Warrigal greens are an Australian native. They are just like spinach and are a popular bush tucker food. Eaten by Aborigines, apparently they were one of the first native Australian vegetables to become popular with European settlers. Captain Cook encouraged his men to eat them, as they were a great way to fight scurvy. The plant was even taken back to England by the botanist Joseph Banks and grown in Kew Gardens. They are very high in antioxidants and also very east to grow!
We had such a fabulous time in the garden, Soph had an absolute ball and can’t wait to go again! Hopefully next time there might even be some eggs for us to collect as well!
To make our delicious quiche you will need to blind bake 1 sheet of short crust pastry in a pie dish. Then stir fry some leek or onion with a couple of cloves of garlic, then add the warrigal greens (or silver beet or English spinach) till wilted. We added mushrooms and bacon to ours as well- you could add whatever you have in the fridge though!
When the pastry is ready place all ingredients in the dish on top of the pastry. We also put some chopped feta in but its not essential! You could put some olives, sun-dried tomatoes, pine nuts or pesto in too for a bit of extra flavour.
In a separate bowl beat 5 eggs with 1 cup of milk or cream and add salt and pepper. Then pour egg mixture on top of ingredients in the pie dish. We arranged some sliced tomato on top, then sprinkled it with some parmesan cheese (cheddar cheese would work just as well).
Then bake in the oven for approx 30mins at 160* C
*We ran out of shortcrust pastry and used puff pastry which was just as delicious! Also sometimes I don’t use pastry at all and we make a crustless quiche, which is also really yummy and gluten free.