3 August 2017
In keeping with the ‘Waste not, want not‘ mantra, this week we’ll be using some radish greens in a mini quiche.
Often discarded, these peppery leaves taste great when fried up with some spring onion, garlic and a dash of soy sauce.
Ingredients ( makes four mini-quiches)
150 g radish leaves
1 radish (for decoration)
2 spring onions
1 garlic clove
Dash of soy sauce
60 g crumbly white cheese
25 ml olive oil
150 g filo pastry or shortcrust pastry
Saute the chopped onions and garlic in a little olive oil in a heavy-based pan for 2-3 minutes, add a dash of soy sauce and then add the radish leaves and cook for another 2-3 minutes until the leaves start to wilt.
Allow the mix to cool for ten minutes then mix in the eggs and cheese. Prepare cases in small baking dishes with the filo pastry, brushing each filo leaf with olive oil.
Pour the mix into each pastry case to half way and then bake for 20 minutes in an oven pre-heated to 180 c.
Garnish with radish slices and serve with a green salad laced with more sliced radish!