Pretty easy to make if you can be bothered making the pastry, which requires a bit of waiting. If you prefer, buy a pre-made pastry case from the supermarket.
PASTRY
Ingredients
1 2/3 cups plain flour
125g (1/2 a pack) of butter (from the fridge). I prefer salted but lots of pastry recipes call for unsalted. Its up to you!
1 egg
1 tablespoon chilled water (I put a glass of water in the freezer while I'm preparing the flour and butter mixture)
Method
Cut the butter into small cubes. In a large bowl combine the flour and the butter by rubbing between your fingers until the mixture starts to resemble breadcrubs.
Whisk the egg and add to the mixture along with the water. With your hands, bring the mixture together until it forms a crumbly ball, then remove to a flat surface lightly dusted with flour. Knead until the ball stays together fairly well. Form into a flat circle, wrap in plastic cling film, and refrigerate for at least 2 hours.
FILLING
Ingredients
1 zucchini (courgette), shaved thinly then chopped
1/2 onion, shaved thinly
large knob of butter
1 tablespoon of olive oil
4 eggs
1/2 eggshell of milk
Salt and pepper to taste
1/3 cup grated mozzarella cheese (use stronger cheese such as feta or cheddar if you prefer a strong cheesy taste)
Method
In a frying pan, melt the butter with the olive oil, then add the zucchini, onion, salt and pepper. Saute lightly until the vegetables soften and bgin to brown. Remove from the heat and allow to cool.
In a jug whisk the eggs and milk.
Assembling the quiche
Pre-heat the oven to 200C fan forced (220C for conventional oven). Remove the pastry from the plastic and place on a lightly floured flat surface. With a rolling pin roll out into a large, flat, thin sheet. Line a shallow baking tin or dish with baking paper. Lift the pastry and place over the dish, gently easing the pastry down so that it lines the dish. With a sharp knife remove all the excess pastry. Roll into a ball, wrap in plastic and freeze for using another time.
With a fork, prick holes all over the base of the pastry case and put the whole dish in the freezer for 10 mins. This will allow you to bake it quickly and avoid soggy pastry in the finished dish.
Remove the dish from the freezer and place it straight in the oven, baking for 5 mins. Remove from the oven. Reduce the oven temperature to 180C fan forced (200C conventional).
Arrange the sauteed vegetables evenly over the base of the pastry case. Then pour the egg mixture over the top.
Place in the oven and bake for 30 mins or until the eggs have set and the top is golden brown.
Serve cold.
Ingredients
1 2/3 cups plain flour
125g (1/2 a pack) of butter (from the fridge). I prefer salted but lots of pastry recipes call for unsalted. Its up to you!
1 egg
1 tablespoon chilled water (I put a glass of water in the freezer while I'm preparing the flour and butter mixture)
Method
Cut the butter into small cubes. In a large bowl combine the flour and the butter by rubbing between your fingers until the mixture starts to resemble breadcrubs.
Whisk the egg and add to the mixture along with the water. With your hands, bring the mixture together until it forms a crumbly ball, then remove to a flat surface lightly dusted with flour. Knead until the ball stays together fairly well. Form into a flat circle, wrap in plastic cling film, and refrigerate for at least 2 hours.
FILLING
Ingredients
1 zucchini (courgette), shaved thinly then chopped
1/2 onion, shaved thinly
large knob of butter
1 tablespoon of olive oil
4 eggs
1/2 eggshell of milk
Salt and pepper to taste
1/3 cup grated mozzarella cheese (use stronger cheese such as feta or cheddar if you prefer a strong cheesy taste)
Method
In a frying pan, melt the butter with the olive oil, then add the zucchini, onion, salt and pepper. Saute lightly until the vegetables soften and bgin to brown. Remove from the heat and allow to cool.
In a jug whisk the eggs and milk.
Assembling the quiche
Pre-heat the oven to 200C fan forced (220C for conventional oven). Remove the pastry from the plastic and place on a lightly floured flat surface. With a rolling pin roll out into a large, flat, thin sheet. Line a shallow baking tin or dish with baking paper. Lift the pastry and place over the dish, gently easing the pastry down so that it lines the dish. With a sharp knife remove all the excess pastry. Roll into a ball, wrap in plastic and freeze for using another time.
With a fork, prick holes all over the base of the pastry case and put the whole dish in the freezer for 10 mins. This will allow you to bake it quickly and avoid soggy pastry in the finished dish.
Remove the dish from the freezer and place it straight in the oven, baking for 5 mins. Remove from the oven. Reduce the oven temperature to 180C fan forced (200C conventional).
Arrange the sauteed vegetables evenly over the base of the pastry case. Then pour the egg mixture over the top.
Place in the oven and bake for 30 mins or until the eggs have set and the top is golden brown.
Serve cold.
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