Pesto Pasta Quiche (Gluten Free, Vegetarian)



It was Wednesday. I'd spent $200 on groceries on Monday, and the meat was all gone. Something about living in a household of devoted carnivores really hurts the hip pocket when you actually care about what they are putting in their mouths. I mean I could buy 30 sausages for the price that salmon fillet cost but sausages are like E-91 fuel. It keeps your hip pocket nice and bulky but shreds your insides.



So no, I wasn't going to force them to eat sausages. But I had some home-made spinach pesto on hand, recipe here, and some wholemeal pasta and a gaggle of cage laid eggs (I'll splurge on salmon but i draw the line on chickens). My brand new Recipes+ sat open on the counter. Pesto pasta pie.. Sorted! So here it is, with a few of my own tweaks. This recipe is delightfully vegetarian, naturally Gluten Free, ultra healthy and not only filling but incredibly tasty.

 This will serve 4 people, will take around 90 minutes to whip up (including an hour in the oven) and holds up well as leftovers. It even tastes great cold!

Ingredients:
300g Pasta (Spaghetti, Fettucini, Penne etc, even fresh will work)
3/4 cup light cooking cream (I use philadelphia 85% less fat stuff)
1 cup pesto (Home-made or otherwise, and the sun dried tomato pesto adds a real nice kick)
4 cloves of garlic, crushed
3 grated zucchinis
2 brown onions, diced
4 medium eggs, whisked
3/4 cup parmesan cheese
1 leek, pale section only, cut in to 2cm rounds
5 brussel sprouts, halved
1/2 tbs olive oil



Taste options: If you want a tad more flavour, I am willing to provide if you are game
add 1/4 cup of blue cheese
add 4 anchovy fillets (in oil, drained)
add chilli!!! Chill is awesome. deseed (or don't if you like it hot) a chilli, chop it up and throw it in

Method:
1. Pre-heat oven to 200 degrees (celsius). Grease a round baking dish, 20-22cm. Cook the pasta in salted boiling water for 10 minutes or until tender, drain.
2. Meanwhile, heat the oil in a pan over medium-high heat. Throw the onions in, cooking for 5 minutes or until soft. Add the crushed garlic and sautee until fragrant. If you decided to add the chilli, add it with the garlic. 
3. Combine the all the ingredients except the brussel sprouts and leeks in a heatproof bowl. Mix well, and season with salt and pepper. 
4. Press the mixture in to the greased dish, pressing down hard with the back of a spoon or a large spatula. Top with the leeks and the brussel sprouts. Bake for 50 minutes or until golden. Serve, and enjoy!

Have to thank Recipes+ for providing the base recipe for this in their January issue. If you have never bought that magazine then ensure that you do!!



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