Courgette Double Cheese Quiche Recipes

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COURGETTE QUICHE



Courgette Quiche image

This easy vegetarian quiche with courgettes, cheese and sweetcorn in a crisp pastry shell can be eaten warm or cold, making it a perfect make ahead lunch dish

Provided by Robyn

Categories     brunch     dinner     Lunch

Number Of Ingredients 13

185g | 1 ¼c plain flour
110 g butter (cut into cubes)
60ml | ¼c cold water
1 tbsp olive oil
2 medium courgettes (around 450g, sliced into 1 cm thick slices)
2 spring onions (roughly chopped)
3 eggs (large)
160ml | ⅔c milk
50g | ½c cheddar cheese (grated)
100g | ½c corn (tinned or frozen, defrosted)
1 Tbsp fresh basil and thyme (a mixture of the two, optional)
Black pepper
1 tsp Dijon mustard

Steps:

  • In a mixing bowl add the butter to the flour and lightly rub in with your fingers until the mixture resembles breadcrumbs.
  • Add the cold water and with a blunt knife, gently bring the pastry together, then finish off with your hands, trying to work the dough as little as possible.
  • You may need to add a drop or two more water if there are still a lot of crumbs of flour.
  • Once the dough is just combined, wrap in clingwrap and place in fridge for at least half an hour. (You can make the pastry up to 2 days before you want to cook the quiche, or freeze for up to a month).
  • Preheat the oven to 190˚C/370˚F
  • Roll out the pastry on a gently floured work surface. Sprinkle the top with flour and roll out the pastry to a 27cm diameter circle.
  • Gently roll the pastry so it wraps around the rolling pin then lift this over to your dish. Unroll it over your 23cm/9" pie tin/dish.
  • Trim the edges. If there are any tears in the pastry, dab a little water around the edges of the hole, and then press a pastry scrap into the hole.
  • Prick the base lightly with a fork then line it with a large piece of baking paper and fill with some rice or cooking beans. Place in oven for 25 minutes until very light brown.
  • Fry the sliced courgette and spring onion in the olive oil in a frying pan over a medium to high heat for 3 minutes each side. You want them to have a some colour - this gives them flavour.
  • In a bowl, whisk the eggs and the milk together with a fork, then add the grated cheese, herbs and black pepper.
  • Once the pastry is cooked, remove from the oven and turn the oven down to 170˚C/ 340˚F. Carefully lift the corners of the baking parchment and lift out of your case (taking care as the beans/rice will be very hot).
  • Spread the teaspoon of Dijon mustard evenly over the pastry base, then sprinkle over the zucchini and spring onion mixture and the sweetcorn before carefully pouring the egg mixture over.
  • Place back in the oven and bake for 30-35 minutes until lightly golden and puffed up.
  • Leave in the dish for at least 10 minutes to cool. Best served at room temperature.

Nutrition Facts : Calories 375 kcal, Carbohydrate 31 g, Protein 10 g, Fat 24 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 133 mg, Sodium 242 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

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