Leek and Zucchini Quiche w/ nigella seed crust

Many of these ingredients are from the garden*

Ingredients for pastry

60g butter

3/4 cup flour

pinch salt

1 egg

1 tbsp nigella seeds

Ingredients for filling

2 tbsp olive oil

3 tbsp water

1 tbsp sugar

6 medium leeks* chopped

4 large eggs (mine were from Renee's Mum Louise and all different colours!)

2 small yellow zucchini* chopped finely

1 large green zucchini* chopped finely

12 sage leaves*
2 tbsp ricotta
2 tbsp feta

1/2 a small sweet potato chopped finely

Method

Saute leeks in olive oil and add water when catching the pan

Caramelise for 20 minutes till soft, adding sugar towards the end. set aside.

Meanwhile, pulse flour and butter in the food processor till you get broad bean - green pea sized crumbs. Then add the salt egg and nigella seeds. Pulse a couple more times. Wrap and put in fridge 30 minutes.

Roll out pastry and press into a greased pie dish.

Blind bake for 20 minutes on 180 degrees C with pie weights.

Meanwhile, Finely chop half the sage leaves and add to this the beaten eggs, ricotta, feta, and cooled leeks.

Put filling in pie crust and cover with zucchini (layered) as pictured above and the sweet potato. Place extra sage leaves on top, grind over some pepper and salt, and spray with olive oil.

Bake pie for approximately 25 minutes. poke a cake skewer in if you are unsure whether it is set.

Serve with green salad* and balsamic dressing, and a coleslaw*