I've cooked with the prickly radish green leafy tops before, they do need to be sauteed though, but if you don't fancy them, then just omit them from the recipe. I've also spiced up the filling a little with the addition of garam masala and a pinch of chilli flakes, but again - this is totally optional. I just thought it made the radishes taste a bit more interesting, for those of you who have had enjoyed a vegetarian Mooli Curry dish at an South Asian eatery will know what I mean.
If you look closely, (you may need to squint a little) you may be able to see that I have tried to arrange some of the sliced radish roots into a flower petal shape. If you can get your mitts on rainbow radishes, your Radish Quiche will look pretty amazing.
I am sharing this recipe with Simple and in Season hosted by Ren Behan.
Bake in a preheated oven, 180oc/Gas mark 4 for 30 – 40 minutes until golden and the filling is just set. Leave to cool for 15 minutes, then remove the tart from the tin. Cut into squares and serve warm or at room temperature.