Quiche With Zucchini Courgettes Leeks And Cheddar Food

COURGETTE QUICHE

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.

QUICHE WITH ZUCCHINI (COURGETTES), LEEKS AND CHEDDAR

Steps:

• Preheat oven to 350F (180C).
• Prepare the pie crust in a large pie pan.
• Mix the zucchini, leeks, parsley, cheese, olive oil and eggs together in a large bowl. Add a little sprinkle of salt and pepper, combine well. You want to see the oil neatly distributed along with all other ingredients.
• Place vegetables in pie pan.
• Arrange the tomato halves around the rim of the pan, pushing gently into the vegetable mixture. Place a few tomatoes in center for extra decoration.
• Place in a 350F (180 C) oven and bake for one hour.
• Let cool for at least 30 minutes before serving.

LEEK QUICHE

Steps:

• Cut away the root and dark green leaves from the leeks and cut in half lengthwise. Run under cold water to remove sand. If the leeks are very sandy soak them for 15 minutes or so, then run under cold water again. Drain on paper towels. If the leeks are very fat, cut the halves in half again lengthwise, then cut in thin slices.
• Preheat the oven to 350 degrees. Heat the oil or oil and butter over medium heat in a lidded skillet or saucepan and add the leeks and a pinch of salt. Cook gently, stirring, until they begin to soften. Turn the heat to medium-low, cover and cook gently until the leeks are very soft but not browned, stirring often, 10 to 15 minutes. If they begin to stick or brown, add a little more salt and/or a spoonful of water or wine. Stir in the garlic if using and cook for another 30 seconds to a minute, until fragrant.
• Beat together the egg yolks and egg in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the bottom of the crust and place in the oven for 10 minutes. Remove from the oven and set aside.
• Add salt (about 1/2 teaspoon), pepper and the milk to the eggs and whisk together. Spread the leeks in an even layer in the crust. Sprinkle the cheese in an even layer on top. Pour in the custard filling. Place in the oven and bake for 30 minutes, or until set and just beginning to color on the top.
• Remove from the oven and allow to sit for at least 15 minutes before serving.

EASIEST ZUCCHINI QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread zucchini on the bottom of the pie shell. Pour eggs over zucchini and top with Cheddar cheese.
• Bake in preheated oven until eggs are set, about 30 minutes.

CHEESY ZUCCHINI QUICHE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly., Whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling., Bake on a lower oven rack until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before cutting.