I have been devising some new recipes using courgettes and this one was a winner!
It's a delicious creamy quiche filled with courgette, feta cheese, spring onions and some pine nuts for a bit of flavour and texture.
I was really proud that my recipe was featured in August 2024 Cumbria Life Magazine!!!!
It's perfect for lunch with some salad or with new potatoes or a baked potato for dinner.
Start by making the pastry - this can be done the day before if you prefer. Put the flour, salt and butter in a food processor and pulse until the texture of fine breadcrumbs.
Add the egg and water and mix until the pastry starts to come together.
Form the pastry into a ball and wrap in clingfilm or similar and place in the fridge for at least 30 minutes.
Pre heat the oven to 200 degrees centigrade (180 fan) and place a baking sheet in the oven to heat up.
Roll out the pastry and line a 23cm tart tin.
Prick holes with a fork all over the base.
Then put a sheet of baking parchment over the top and fill with baking beans. Put back in the fridge for at least 1 hour before baking.
When ready to bake pre-heat the oven to 200 degrees centigrade (180 fan) and place a baking sheet in the oven to heat up.
Bake in the oven on the pre-heated baking sheet for 15 minutes.
Remove the parchment and beans then bake again for 10 minutes until the base is cooked.
Reduce the temperature of the oven to 180 degrees centigrade (160 fan).
Grate the courgettes and squeeze out any excess moisture.
Cut the feta cheese into small pieces and slice two of the spring onions into 2cm lengths and the rest into small pieces.
To make the filling put the cream in a large measuring jug and add the eggs, mustard, salt and pepper and whisk together with a fork.
Add the courgettes and small sliced spring onions to the jug and mix again.
Carefully pour the cream mixture into the tart.
Sprinkle over the feta cheese and large pieces of spring onion.
Finally sprinkle over the toasted pine nuts.
Finally bake for 40 minutes in the pre-heated oven. It should be set but with a slight wobble.
Serve warm or cold with salad.
Courgette, Feta and Pine Nut Quiche
Sarah's servings: 6
Sarah's skill: Medium
Baking time: 65 minutes
Ingredients:
Pastry
245g Plain Flour
Pinch of salt
100g Cold Butter
1 Large egg
1 Tbsp Cold Water
Filling
2 Medium Courgettes (Grated)
6 Spring Onions
110g Feta Cheese
350ml Double Cream
4 Large Eggs
2 tsp English Mustard
Pinch of Salt
Pinch of Pepper
3 Tbsp Toasted Pine Nuts
Method:
Pastry Put the flour, salt and butter in a food processor and pulse until the texture of fine breadcrumbs.
Add the egg and water until the pastry starts to come together.
Form the pastry into a ball and wrap in clingfilm or similar and place in the fridge for at least 30 minutes.
Roll out the pastry and line a 23cm tart tin.
Prick holes with a fork all over the base then put a sheet of baking parchment over the top and fill with baking beans.
Put back in the fridge for at least 1 hour before baking.
When ready to bake pre-heat the oven to 200 degrees centigrade (180 fan) Gas mark 6 and place a baking sheet in the oven to heat up.
Bake the tart case in the oven on the pre-heated baking sheet for 15 minutes.
Remove the parchment and beans then bake again for 10 minutes until the base is cooked.
Reduce the temperature of the oven to 180 degrees centigrade (160 fan) Gas mark 4.
Grate the courgettes and squeeze out any excess moisture.
Cut the feta cheese into small pieces and slice two of the spring onions into 2cm lengths and the rest into small pieces.
To make the filling put the cream in a large measuring jug and add the eggs, mustard, salt and pepper and whisk together with a fork.
Add the courgettes and small pieces of spring onion to the jug and mix again.
Carefully pour the cream mixture into the tart.
Sprinkle over the feta cheese and large pieces of spring onion.
Finally sprinkle over the toasted pine nuts.
Bake for 40 minutes in the pre-heated oven. It should be set but with a slight wobble.
Serve warm or cold.
Equipment Used
Sarah's extra slice......
You could add chopped chives instead of spring onions.
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