One fine September day, Leonie Norrington hosted six women from a migrant women’s program and other rural residents, to tell them all about her story living for a long time in the rural area, growing edible plants and writing books. The get together was about the ladies also sharing their stories through food, how they came to Australia and coming together to cook and prepare tropical dishes, which were then made into to recipes.
Among the recipes cooked were Papaya salad, papaya dishes and Leonie’s garden savoury tart with fresh goat’s cheese from her own goats’ and eggs from her own chooks.
The recipe is –
- Late season garden goodies- tomatoes/ zuchinnis/ greens- tomatoes are great!
- 8 eggs
- Goats cheese
- Creme fraiche
1 tablespoon oil
2 cups packed garden greens (eg spinach or chard) trimmed and washed thoroughly
4 large eggs (home grown)
2⁄3cup heavy cream or milk)
1⁄3 cup crumbled home made goats cheese
2 cloves garlic minced
2 tablespoons spring onions- chopped
- When you’re ready to start, lay the dough into either a 10 inch quiche or springform baking pan, making sure you have enough dough to form a crust around the edge.
- The crust should come 1 to 1 1/2 inches up the side of the pan.
- Crumble the feta cheese onto the bottom of the crust.
- Pour the olive oil into a saucepan and, when it is heated, throw in the spinach and cook until wilted.
- Spread the spinach over the feta cheese.
- Beat the eggs, garlic and creme fraiche together.
- Pour over top of the feta cheese and spinach.
- Place cherry tomatoes on top of the quiche.
- Sprinkle chives and ground pepper on top.
- Bake at 350 F or 180 C for 45 minutes.
Thanks to Litchfield Council for making this event possible.