Another recipe using up my fabulous farm produce!
Courgette Slice – it is a great recipe also to use cooked quinoa which you might have in the fridge. The cooked slice keeps very well in fridge and is great for lunches.
6 small courgettes, grated mixed with 1 1/2 cups cooked quinoa (I cooked mine in vegetable stock), 2 big handfuls of baby spinach leaves, 1 large handful of basil leaves torn in half, 1 bunch of spring onions sliced, 1/2 cup buckwheat flour, salt and pepper – all mixed together in a large bowl.
In a separate bowl, whisk 8 eggs and two cloves of garlic crushed.
Mix eggs into vegetable mixture until well combined.
Pour mixture into a greased oven proof dish and put 1 block of feta cheese, crumbled, on top.
Bake in oven for 45 minutes at 180 degrees till the cheese is just starting to brown.
I used Buckwheat flour in this recipe. Buckwheat is not a cereal grain, but it is actually a seed that is high in protein and fibre. Buckwheat flour is gluten free so it is a good alternative to regular flour for people that need to follow a gluten free diet.
Buckwheat is also a good source of Manganese, Copper, Magnesium, Phosphorous, Zinc and B Vitamins.