Double Radish Courgette Quiche

23 July 2020

With reports coming in from allotment owners in the UK of a bumper post-lockdown vegetable crop, we’re revisiting an old favourite — a quiche made with courgettes, peppery radish leaves and a healthy dash of horseradish.

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Courgette, radish leaf and halloumi quiche

In a topical touch, we’ve added a dash of horseradish (хрен in Russian), the latest plant to be touted as a defence against coronavirus in Central Asia, following hard on the heels of garlic.

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Horseradish sauce with beetroot

 

Demand for horseradish, a root vegetable which is traditionally mixed with honey to fight colds and coughs, has soared in in Kazakhstan and Uzbekistan in recent weeks, along with the price. We bought a jar of horseradish sauce, flavoured with beetroot, as the fresh roots are in short supply.

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Going a bit crackers in lockdown

Crackers have also been hard to find in Almaty in recent weeks, so we used up the leftover pastry from making the quiche to prepare our own. Simply roll the pastry out to a thickness of 1 mm and then use a glass or mug to cut out a round shape. Bake in a hot oven (200 c) on a baking tray for 8-10 minutes until they start to brown.

Ingredients (3-4 portions)

For the pastry:

  • 250 g  flour (we used a 50/50 mix of rye and wheat flour)
  • 60 ml olive oil
  • 120 ml cold water
  • One teaspoon cumin seeds
  • One teaspoon sesame seeds
  • Healthy sprinkling of black pepper

For the filling:

  • One medium courgette
  • Bunch of radish leaves
  • One teaspoon horseradish sauce (or freshly grated if you can find it)
  • One small onion
  • One egg
  • 100 g halloumi
  • 50 ml olive oil

Method

  • Put the flour in a large bowl with the cumin and sesame seeds and a sprinkling of black pepper. Mix the flour and oil together with a fork and then slowly add the water and keep mixing until it starts to come together. Knead with your hands for 5-10 minutes until you have a stretchy ball of pastry. Leave in the fridge covered in clingfilm for an hour or so.
  • Heat the oven to 200 c. Roll the pastry on a lightly floured surface until it is about 2 mm thick. Grease a baking dish and then put the pastry in the dish to form a pie crust. Prick all over with a fork and bake in the oven for 10-15 minutes. You can use any leftover pastry to make crackers – put them on the top shelf of the oven at the same time as you’re baking the pie base.
  • Heat 25 ml of oil in a heavy based pan and chop the courgette into 5 mm slices. Cook the courgettes on both sides until browning. Put the courgettes to one side and add the rest of the oil to the pan.  While the pie base is baking, cook the sliced onion and chopped radish leaves in the hot oil.
  • Add the horseradish sauce and the egg to the mixture when the radish leaves are wilting. Stir well and then pour this into the pie crust. Place the fried courgette slices on top and put strips of halloumi around the courgettes. Bake for another 20-30 minutes at 180 c until the pastry is starting to go brown and the cheese has started to melt.

Relish the Radish

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.

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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

2 eggs

25 ml olive oil

150 g filo pastry or shortcrust pastry

Method

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!