It is easy to get stuck in a rut when it comes to cooking with the ingredients you always put on your shopping list. Our method for averting culinary dullness and repetition? We keep on searching out new recipes that use these staples so we can widen our repertoire – and of course once tested and tasted, if we like the results, we share them with you.
A source of inspiration we always turn to is Jamie Oliver, and we’ve found a winner with this avocado quiche recipe from our favourite chef. It uses nutritious eggs, and with plenty of healthy veg included, it’ll help everyone get their five a day.
7 Ways: Easy Ideas for Every Day of the Week by Jamie Oliver is out now (Penguin Random House) | Was £26, now £13 on Waterstones
Jamie’s new book delivers fresh inspiration for cooking the ingredients we all put in our trolleys each week. With seven ways to cook each of 18 favourite ingredients, you’ll find plenty of inspiration for cooking nutritious and delicious meals for the family.View Deal
- 7 Ways by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2020 7 Ways). Photography: Levon Biss.
Jamie Oliver’s avocado quiche
- Serves 6
- 2 ripe avocados
- 400g self-raising flour, plus extra for dusting
- 6 large free-range eggs
- 300g frozen peas
- 90g Cheddar cheese
- ½ a bunch of basil (15g)
- Olive oil
- 100g bag of mixed salad
- Extra virgin olive oil
- 1 lemon
Halve, destone and peel the avocados. Weigh the flesh – you want 200g to get your ratios right (if you don’t have enough, simply top up to 200g with extra virgin olive oil). In a large bowl, smash up the avo, then gradually rub in the flour, a pinch of sea salt and 4 tablespoons of cold water until you have a dough. Knead until smooth, then wrap and rest for 15 minutes. For the filling, crack the eggs into a blender, then add the frozen peas and most of the Cheddar. Rip in the top leafy half of the basil, add a pinch of salt and black pepper, and blitz until smooth.
Preheat the oven to 200ºC. Roll out the avocado pastry on a flour-dusted surface to just under ½cm thick. Loosely roll it up around the rolling pin, then unroll it over an oiled 25cm x 35cm baking tray, ease it into the sides and prick the base. Roughly tear off any big bits of overhang, then bake for 10 minutes, or until lightly golden. Evenly pour in the filling and bake for another 15 minutes, or until set, then finely grate over the remaining cheese. Dress the salad leaves with extra virgin olive oil and lemon juice, season, then sprinkle over the quiche to serve.