Courgette Quiche 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 & 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.

SPINACH AND COURGETTE QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press pie pastry into an 8-inch pie dish.
• Heat a skillet over medium heat; cook and stir bacon for 3 minutes. Add onion, spinach, and courgette to bacon; cook and stir until onion and courgette are tender, spinach is wilted, and bacon is fully cooked, 5 to 10 minutes. Transfer bacon-courgette mixture to the pie pastry.
• Beat milk, eggs, salt, and pepper together in a bowl; pour into pastry crust. Top egg mixture with mozzarella cheese.
• Bake in the preheated oven until cheese is browned and quiche bounces back when touched, about 35 minutes.

CHEF JOHN'S QUICHE LORRAINE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.
• Reduce oven to 325 degrees F (165 degrees C).
• Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.
• Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
• Sprinkle 2/3 of onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 2/3 Gruyere cheese. Ladle in egg mixture carefully. Sprinkle with remaining onion-leek mixture, remaining bacon, and remaining Gruyere cheese.
• Bake filled quiche in the preheated oven until browned and set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

ZUCCHINI QUICHE

Steps:

• Saute onion in butter until golden.
• Mix cheese with zucchini and onion.
• Add the remaining ingredients, Mix well.
• Pour into a 9-inch greased pie plate. (No crust needed!)
• Bake at 350 degrees for about 30-35 minutes or until center is set.
• Serve with a salad for a light meal.

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

STILTON, TOMATO & COURGETTE QUICHE

Steps:

• Preheat the oven to 190C/375F?Gas mark 5. Sift the flour and salt into a large bowl. Add the 25g lard and 40 g butter and mix lightly. Using the fingertips rub into the flour until the mixture resembles breadcrumbs.
• Sprinkle 1 tablespoon of cold water into the mixture and with a knife, start bringing the dough together. (if may be necessary to use the hands for the final stage) If the dough does not form a ball instantly, add a little more water.
• Put the pastry in a polythene bag and chill for at least 30 minutes.
• On a lightly floured surface, roll out the pastry and use to line an 18 cm flan tin, trimming any excess pastry with a knife.
• Prick the base all over with a fork and bake blind in the preheated oven for 15 minutes.
• Remove the pastry from the oven and brush with a little of the beaten egg. Return to the oven for a further 5 minutes.
• Heat the 25 g butter in a frying pan and gently fry the onion and courgette for about 4 minutes until soft and starting to brown. Transfer into the pastry case.
• Sprinkle the stilton over evenly and top with the halved cherry tomatoes. Beat together the eggs and creme fraiche and season to taste with salt and pepper.
• Pour the filling into the pasty case and bake in the oven for 35-40 minutes or until the filling is golden brown and set in the centre. Serve the quiche hot or cold.