Delcado Quiche
Created by Delcado
Imagine avo on toast but in tart form for a picnic, brunch or lunch with friends. That’s what this Delcado quiche is. Eggs, spinach, cream, cheese, and a herby Delcado topping. Fancy as.
Prep time: 30 minutes
Cook time: 1 hour
Serves: 8
Ingredients
2 sheets shortcrust pastry
1 bunch (6) spring onions, finely chopped
400g frozen spinach, thawed and drained
320g goat cheese, broken into large chunks
8 eggs + 1 for egg wash
1/2 cup cream
Salt
Salad
2 Delcado avocados
Juice of half a lime
2 tbsp avocado oil
1 tbsp chives, finely chopped
Cress and mint leaves to garnish
Method
Preheat oven to 180°C fan forced.
Using the base of a 20cm springform cake tin, trace a circle from 1 sheet of pastry. Then cut the second piece into 7cm strips. Grease and line the springform cake tin.
Insert round pastry into the base of the tin, then wrap strips around the wedge, pressing to join. Trim excess so pastry is aligned with tin rim. Chill in refrigerator for 10 minutes.
Using a fork, dock the base of the pastry. Line the inside of pastry cake with baking paper and fill with baking weights. Place in oven and blind bake for 20 minutes.
Remove baking paper and weights. Return to oven and continue baking for 15 minutes or until golden.
In a small bowl, whisk 1 egg with 1 teaspoon of water to make egg wash. Brush inside of pastry case with egg wash and return to oven for 2 minutes to seal the pastry. Remove from oven and cool for 10 minutes. Reduce oven 160°C fan forced.
Mix together spring onions, spinach, and salt in a medium bowl. In a jug, whisk together remaining eggs and cream. Layer pastry case with spinach mixture and goat cheese. Pour egg mix over. Bake for 45 minutes or until set.
For the avocado topping, cut the avocado in half and remove the seed. Using a small sharp knife, cut the avocado into 3 cm diamonds by cross hatching the flesh, being careful not to pierce the skin. Scoop out the flesh with a spoon, then toss gently in a bowl with all remaining salad ingredients.
Top slightly cooled quiche with Delcado avocado salad just before serving.
Tip
Ripe Delcados are the best choice for this recipe. When choosing a Delcado, there’s no need to excessively thumb test your avocados. Delcados are carefully checked using x-ray-like, near infrared technology to make sure the internal quality of the fruit is perfect. If you want to check ripeness, simply cradle the Delcado in your palm and gently press the tip, right near the stem. If the flesh gives a little your Delcado is ripe and ready to eat.