Stilton Tomato Courgette Quiche Food

PRAWN AND COURGETTE QUICHE WITH ROCKET

Steps:

• Preheat your oven to 220C, fan 200C, gas 7. Unroll the pastry and use to line the tin, trimming the edges if necessary.
• Rest in the fridge for 40 minutes before pricking the base with a fork, lining with baking parchment and baking beans (or rice) and baking on the baking sheet on the middle shelf of the oven for 18 mins or until golden around the edges.
• While the pastry is cooking, whisk together the eggs and egg yolks with the double cream, season with 1 tsp of salt and 1/2 tsp of cayenne pepper.
• Take the pastry case out of the oven, remove the parchment and baking beans (or rice) and brush with a little of the egg mixture. Bake for 5-7 mins or until golden all over. Remove from the oven.
• Next, top and tail the courgettes and thinly slice each one at an angle. Heat a large frying pan with the vegetable oil and fry the courgettes over a medium-to-high heat for 3 mins, until they just begin to brown. Add the chopped garlic and fry for 30 seconds, enough to soften, rather than brown it. Season with a little salt and cayenne pepper then transfer to a plate lined with kitchen paper.
• To prepare the prawns, slice all the way through them, from top to bottom with a very sharp knife, and remove any black veins. Set aside.
• Spread the chopped rocket over the pastry base and arrange the courgette slices and prawns on top. Pour over half the egg mixture, ensuring it runs evenly underneath the prawns and courgettes.
• Place the quiche on the middle shelf of the oven. Pour over the remaining egg mixture, turn the oven down to 180C, fan 170C, gas 4 and bake for 30 minutes
• Turn off the heat and leave in the oven for a further 10 minutes Then remove the tart from the tin and slide off the base onto a cooling rack. Serve warm from the oven or cold, but not chilled, with the reserved rocket leaves on top.

FRENCH COURGETTE (ZUCCHINI) QUICHE

Steps:

• Place zucchini on a piece of foil and sprinkle with salt. Set aside for 30 minute.
• Cut the bacon into small pieces and fry in a heavy skillet until crisp. Remove and drain on paper towels.
• Preheat oven to 400°F
• In the same pan using either the remaining drippings OR the butter mentioned in the ingredient list, saute the onions for 5-10 min until tender and golden.
• Squeeze the zucchini dry and add to the onion in the pan, along with the flour.Heat 1 minute.
• Spread half of the cheese and the bacon over the bottom of the pie shell.
• Lightly beat the eggs with a wire whisk. Add the half and half and pepper. Stir well and add zucchini mixture.
• Place pie shell on a cookie sheet.
• Carefully pour custard mixture into pie shell.
• Sprinkle with the rest of the cheese and bacon.
• Bake on center shelf for 15 minutes.
• Reduce heat to 350F and continue baking 20-25 minutes more, or until the top is puffed and brown and a knife inserted in the center comes out clean.
• Remove from oven and slide carefully onto wire rack to cool 5-10 minute to let set. Serve hot.

DADS FAVOURITE STILTON QUICHE

Steps:

• Preheat the oven to 180°C/gas 5. Divide the pastry into 2 and roll each out to make 15cm rounds on a floured surface. Line 2 12cm quiche tins or pie dishes and prick the bases with a fork.
• Put on a baking tray and blind bake for 10 minutes (loosely scrunch up tin foil and place over pastry). Remove the foil, turn oven down to 175c & return to oven for 5 more minutes.
• Gently fry spring onions for 2-3 minutes Place half in each tin. Sprinkle half of the Stilton into each tin. Whisk egg, cream, salt and pepper in a jug and pour over the Stilton.
• Return to oven and resume cooking for a further 20 minutes or until quiche is set and lightly golden on the top.
• Serve warm or cold with salad.

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.