Homemade Courgette Quiche

Courgette Quiche (1) edited

I decided to make a courgette quiche for dinner.

Ingredients:

Pastry:
125g/4oz plain flour
55g/2oz butter, cubed
2-3 tbsp cold water

Filling:
2-3 courgettes
4 tbsp olive oil
2 tbsp lemon juice
herbs – parsley, oregano, basil
1 clove garlic, crushed
1/2 red onion, sliced
3 eggs
300ml double cream
55g/2oz parmesan, grated
salt and pepper

Make the pastry by placing the flour in a large bowl and adding the cubes of butter. Rub the butter into the flour until the mixture resembles coarse breadcrumbs. Use a knife to stir in just enough of the cold water to bind the dough together. Wrap in cling film and chill for at least 10-15 minutes.

Place the olive oil, lemon juice, herbs and garlic into a bowl and stir to combine. Slice the courgettes diagonally and add to the bowl. Toss in the marinade until thoroughly coated.

Heat a ridged griddle pan until very hot and cook the courgettes in batches for 2-3 minutes each side until they have dark stripes from the griddle and have softened. Toss the onion slices in the left over marinade and quickly fry them in the hot pan. Remove and set aside with the courgettes.

Roll the pastry out on a lightly floured surface. Transfer to a 25cm/10in loose-bottomed flan tin and trim the edges. Lightly prick the base with a fork and then chill for 10 minutes. Preheat the oven to 180C/350F/Gas Mark 4.

Line pastry case with greaseproof paper and fill with baking beans. Bake for 15 minutes and then remove the paper and beans and bake again for 4-5 minutes until the pastry is golden.

Whisk the eggs, double cream, parmesan, salt and pepper together in a bowl until combined. Scatter the courgette and onion slices into the pastry case and pour the egg and cream mixture over the top. Transfer to the oven and bake for about 30-35 minutes or until the egg mixture has set.

Leave to cool slightly before transferring to a serving plate. Delicious eaten hot or cold.

As you can see from the picture most of it had been eaten, sorry about that but I was hungry. It was considerably larger than your average quiche that you buy from the supermarket as it filled a large ceramic flan dish.

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