Courgette Quiche Delia Smith Food

COURGETTE & TOMATO QUICHE WITH FETA

Steps:

• Pre heat oven to 180 degrees C / 356 F. I use an electric fan oven, please adjust according to your own oven.
• Roll out the pastry on a floured surface, it should be wide enough to generously cover a round 22 cm oven proof dish. Place the pastry into to dish and gently push in the edges with your thumb. Roughly trim the edges leaving extra pastry for shrinking. Prick the pastry a few times with a fork. Place in the fridge for 10 minutes. Keep any leftover pastry for any cracks.
• Prep the vegetables while you wait for the pastry.
• Remove the pastry from the fridge. Place a round of parchment paper over the pastry and fill with baking beans. Bake in the top third of the oven for 15 minutes then remove the paper and beans. Check for any cracks and seal them up with the leftover pastry if needed. Bake again for 5 minutes. Remove from the oven a leave to cool a little.
• Beat the eggs in a bowl stir in the cream. Crumble in most of the feta keeping about a tablespoon aside. Add the thyme leaves, salt and pepper and spring onions and stir.
• Crumble the remaining feta over the pastry base, pour half the egg mixture over the pastry. Arrange the courgette and tomatoes around the egg mixture. Pour the remaining egg mixture over the courgettes and tomatoes then add spread the pine nuts over the top. Bake on the middle shelf of the oven for 30 - 35 minutes. The quiche is done when the top is golden and the filling is set and slightly puffed up over the pastry.
• Remove from the oven and allow to cool slightly before removing from the dish. Serve warm or at room temperature with a green salad.

COURGETTE QUICHE

Steps:

• Grease a tart dish with butter, then lay out readymade shortcrust pastry
• Heat oil in pan, add chopped courgette and onion. Fry for 5-10 minutes, until soft and golden
• Add vegetables to pastry case
• Preheat oven to gas mark 6
• Beat the eggs and milk together in a jug, add to pastry case
• Add tomatoes
• Cook in oven for 30 mins, until pastry and top is golden

ZUCCHINI QUICHE

Steps:

• Grate squash in bowl.
• Sprinkle lightly with salt and let stand 10 minutes.
• Squeeze out liquid.
• In large mixing bowl, mix squash,scallion, eggs, cheese, seasoning and 1/4 cup parmesan cheese.
• Pour into greased 8 inch pie pan and top with remaining 1/4 cup parmesan cheese.
• Bake@ 350 for 20-30 minutes until set in center and edges are slightly brown.

COURGETTE & DOUBLE CHEESE QUICHE

Steps:

• For the pastry, tip the flour, butter and parmesan into a food processor. Blitz to a rough crumb, then add the yolks and 2 tbsp water. Pulse to a loose dough, then tip the mix out onto a floured surface and knead a few times to a smooth pastry.
• Roll the pastry between two sheets of baking parchment to the thickness of a £1 coin - the disc should be big enough to fit a 20cm tart tin with a loose base. Chill in the fridge for 1 hr.
• While the pastry is chilling, salt the courgette and spring onions, and leave for 1 hr in a colander with a bowl underneath to catch the juices.
• Use the pastry to line the tin. Work it into the corners, then cut away any pastry from the edges. Pop back in the fridge for 10 mins or so.
• Heat oven to 180C/160C fan/gas 4. Line the pastry case with parchment and baking beans, and bake for 20 mins. Lift off the parchment and beans, and continue to bake until the base is fully cooked and biscuity brown. Remove from the oven and leave to cool.
• Tip the courgette and spring onions into a clean tea towel and squeeze out the remaining excess water. Tip into a large mixing bowl and stir through the blue cheese, onion marmalade and thyme. Spread the mix over the bottom of the tart case.
• Whisk together the cream, whole egg and yolks with some seasoning. Pour this over the courgette filling and bake for 30-35 mins until just set. Remove from the oven and leave to cool completely before cutting into slices.