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Nasturtium Mini Quiche
sustainableholly

Nasturtium Mini Quiche

Easy mini quiches made with edible nasturtium leaves and seasonal vegetables. A quick, flexible garden recipe perfect for using up fresh homegrown greens.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Course: Snack
Cuisine: Mediterranean
Ingredients Method Video Notes

Ingredients
  

  • 12 Medium - Large Nasturtium Leaves
  • 5 eggs
  • 1/4 cup milk or cream i used coconut cream
  • 1/2 cup water
  • Salt and Pepper to season
  • 1/2 half Red onion
  • 3 TBSP Feta
  • 1 Spring Onion
  • 1/2 Cup Marinated olives
  • 1/2 Red capsicum
  • 1/2 Cup Chopped Fresh Parsley
  • 1/2 Cup Broccoli
  • 1-2 Rainbow Chard Stalks and Leaves
  • 1 Cup Grated Cheese

Method
 

  1. Finely chop your filling vegetables. I overshot how many veggies I needed. My muffin trays are on the smaller side and you don't need much to fill them. So just chop a little bit and you can always chop more if needed. You could add any vegetables you have available these are just what I had.
  2. Preheat Oven to 170-180 degrees celsius.
  3. Grease a muffin tray well with oil.
  4. Rinse and dry off your Nasturtium leaves
  5. Place your Nasturtium leaves top side down in the muffin tray.
  6. Add your filling (except grated cheese), just a couple of pieces of each as it will soon fill up.
  7. Make your quiche mix by adding eggs, milk, water and salt and pepper to a bowl and whisk until combined.
  8. Using a measuring cup or jug pour your Quiche mix in and try not to fill over the top of the leaves.
  9. Sprinkle with grated cheese.
  10. Bake for 30mins or until the filling has been set.
  11. Remove and allow to cool for 10mins.
  12. Carefully remove from trays using a spoon. You may need to run a knife around the top of the cheese has stuck to the sides.

Video

Notes

Nasturtiums that grow in the shade often have larger leaves that work well for this recipe.